Chicken Stuffed Portobello Mushrooms

Stuffed portobello mushrooms with chicken, corn, and plenty of cheese. These are SO easy to put together with either leftover chicken or rotisserie chicken.

📝 Ingredients

• 4 large portobello mushrooms
• 1 cup shredded cooked chicken
• 1 cup frozen corn
• 1/2 cup halved grape tomatoes
• 3 green onions, sliced
• 1 1/2 cups Jarlsberg cheese, shredded + divided
• 1/4 cup crumbled feta cheese
• 1/2 tsp. garlic powder
• 1/2 tsp. cumin
• 1/4 tsp. chili powder
• Olive oil
• Kosher salt and fresh black pepper
• To serve: cilantro, avocado, sour cream

👨‍🍳 Instructions

1. 1Preheat the oven to 450 degrees F. Line a rimmed baking sheet with parchment paper.
2. 2Remove stems from mushrooms and use a spoon to scrape out the gills. Arrange mushroom caps on a baking sheet stem side up.
3. 3Rub the entire mushroom cap with olive oil and season the inside with salt and pepper. Bake 15-20 minutes or until tender. If any moisture collects in the mushroom caps, carefully blot it with few sheets of paper towels or drain it.
4. 4Reduce the oven temperature to 425 degrees F. Combine the chicken, corn, tomatoes, onions, 1 cup of Jarlsberg cheese, feta cheese, garlic powder, cumin, and chili powder. Season with salt and pepper, to taste.
5. 5Spoon generous amount of chicken mixture into the mushroom caps, top with remaining shredded Jarlsberg cheese.
6. 6Bake for 10-15 minutes or until the cheese is melted. Serve with cilantro, avocado, and sour cream.