Chicken Parmesan Stuffed Mushrooms Recipe
Chicken Parmesan Stuffed Mushrooms with Spinach is a delicious and hearty appetizer or main dish featuring juicy ground chicken mixed with Parmesan, spinach, and Italian seasonings stuffed into roasted large portobello mushrooms. Baked to perfection and topped with melted Italian cheese and marinara sauce, this low-fat, protein-rich dish offers a flavorful twist on classic chicken Parmesan.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6 stuffed mushroom servings
- Category: Appetizer
- Method: Baking
- Cuisine: Italian-American
- Diet: Low Fat
Ingredients
Mushrooms
- 6 large portobello mushroom caps, cleaned and stems removed
Filling
- ½ cup grated Parmesan cheese (plus more for garnish)
- ⅓ cup parsley, finely chopped (plus more for garnish)
- 1 medium onion, very finely chopped
- 1 egg
- 6 garlic cloves, minced
- ½ teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon pepper
- 10 ounces frozen spinach, defrosted and all liquid squeezed out
- 1 pound ground chicken, 93% lean
Toppings and Sauce
- 2 cups marinara sauce (such as Rao’s, low sugar preferred)
- 4 ounces shredded Italian cheese blend or shredded mozzarella
- Cooking spray (for greasing)
Instructions
- Roast Mushrooms: Preheat the oven to 450°F. Place parchment paper on a baking sheet. Arrange the portobello mushroom caps cap side up on the sheet and roast for 10 minutes (or 13 minutes for very large mushrooms). Flip mushrooms over and roast for an additional 5 minutes. Remove from the oven, drain any liquid from the pan, and set mushrooms aside. Reduce oven temperature to 425°F.
- Prepare Filling Mixture: In a large bowl, combine grated Parmesan, chopped parsley, finely chopped onion, egg, minced garlic, onion powder, salt, and pepper. Chop the defrosted spinach roughly and add it to the bowl, mixing thoroughly. Add the ground chicken to the mixture and stir well to evenly combine all ingredients.
- Stuff Mushrooms: Season the mushrooms lightly with salt and pepper. Place the mushrooms top side down on the baking sheet. Divide the chicken-spinach mixture into 6 portions, forming even balls. Place each ball on top of a mushroom and press down gently to flatten and evenly cover the mushroom cap. Lightly spray the stuffed mushrooms with cooking spray to help with browning.
- Bake Stuffed Mushrooms: Bake the stuffed mushrooms at 425°F for 15 to 20 minutes. Remove from the oven, top each stuffed mushroom with shredded Italian cheese blend or mozzarella, then return to the oven. Continue cooking until the chicken reaches an internal temperature of 165°F and the cheese is fully melted and bubbly.
- Heat Marinara and Serve: While mushrooms finish baking, warm the marinara sauce on the stovetop. Once cooked, remove mushrooms from the oven and spoon marinara sauce over each stuffed mushroom. Garnish with additional Italian cheese, Parmesan cheese, and chopped parsley. Serve immediately while warm.
Notes
- Make sure to thoroughly squeeze out the liquid from the thawed spinach to avoid soggy filling.
- Use 93% lean ground chicken to keep the filling moist without excess fat.
- Roasting mushrooms first helps remove excess moisture and concentrates flavor.
- Cooking spray helps the top brown nicely, but can be omitted or substituted with a light brush of olive oil.
- Internal chicken temperature must reach 165°F for safe consumption.
- You can substitute with shredded mozzarella or a blend of Italian cheeses based on preference.
