Recipes

Pesto Chicken Stuffed Mushrooms – keto, low carb, gluten free

This Pesto Chicken Stuffed Mushrooms recipe is simple to make and loaded with flavor. Tender portobello mushrooms, stuffed with juicy shredded chicken, pesto, roasted red peppers, garlic, red onion, and mozzarella cheese, and roasted until golden brown and bubbly, then topped with parmesan, pesto, and fresh basil.

A plate with 2 portobello mushrooms stuffed with chicken, pesto, red peppers, cheese, garlic, and basil.

Ingredients in Pesto Chicken Stuffed Mushrooms

Ingredients all laid out to make stuffed mushrooms - portobello mushrooms, chicken, pesto, cheese, garlic, red peppers, basil, salt, and pepper.

Ingredients Notes and Substitutions

  • Portobello mushrooms: These Pesto Chicken Stuffed Mushrooms are meant to be entree sized and that is why I used portobello mushrooms. However, you can also make this as an appetizer and use cremini, baby Bella, or even button mushrooms. (Try this Portobello Cordon Bleu Recipe)

  • Chicken: For this recipe I used cooked and shredded boneless, skinless chicken breasts, but can also use chicken thighs. To make it even easier, you can use a rotisserie chicken. (Try this Creamy Chicken Stroganoff Recipe)

  • Pesto: Pesto and chicken are a match made in heaven. I like to make my own, but store-bought works great too. (Try my Garlic Basil Pesto Recipe)

  • Cheese: For this stuffed portobello recipe I used shredded mozzarella cheese and finely grated parmesan. You can really use any cheese you have on hand. Some of my favorites are sharp white cheddar, gruyere, goat cheese, feta, pecorino Romano, havarti, and provolone.

How to Make Stuffed Portobello Mushrooms

Step by step instructions for how to clean and prepare portobello mushrooms.

How to Clean Portobello Mushrooms

STEP 1: Remove the stems from mushroom caps and slice a thin layer off the top of the mushroom cap to allow it to sit flat. (Keep these pieces)

STEP 2: Use a spoon to scrape out the gills and discard.

STEP 3: Chop the mushroom stem and cap pieces that were trimmed in the first step.

STEP 4: Brush the mushrooms with olive oil and sprinkle with a little salt and pepper. Bake for 12 minutes.

A mixing bowl filled with shredded chicken, tossed in pesto, with roasted red peppers and red onions.

Step by Step Instructions

STEP 5: Preheat oven to 400°F.  Line a baking sheet with parchment paper or a silicone baking mat. In a large mixing bowl, combine the chopped mushroom pieces, chicken, pesto, roasted red pepper, onion, garlic, and ½ cup of the mozzarella cheese.

A parchment lined baking sheet with portobello mushrooms stuffed with chicken cheese, pesto, peppers, onions and garlic.

STEP 6: Divide the mixture evenly between the mushroom caps. Top with remaining mozzarella cheese. Bake for 7 minutes more at 400°F. Then broil on high for 2 to 3 minutes or until the cheese is golden brown and bubbling. Drizzle a little pesto over top of each mushroom. Garnish with Parmesan cheese, fresh basil, and red pepper flakes before serving.

A parchment lined baking sheet with portobello mushrooms stuffed with chicken cheese, pesto, peppers, onions and garlic.

Recipe Tips and Variations

  • Storage: Store leftover keto stuffed mushrooms in the refrigerator for up to 4 days. (More Keto Stuffed Mushroom Recipes)

  • Reheating: I recommend reheating these in the oven or in an air fryer. It will make the cheese nice and crispy on top.

  • Make ahead: You can cut back on the prep time by either preparing the mushrooms or the stuffing mixture ahead of time. Better yet, prep both ahead of time and pop them in the fridge until you are ready to cook them.

  • Change up the protein: These pesto chicken stuffed portobello mushrooms are also delicious made with turkey, pork, or even shrimp.

  • Make it vegetarian: Substitute the chicken with tofu or tempeh for a delicious vegetarian version. (More Vegetarian Keto Recipes)

  • Make it dairy free: For a dairy free version, simply omit the cheese and find a dairy free pesto. If you can’t have dairy, but still want that cheesy taste and texture, there are some excellent vegan cheeses on the market now.

  • Add keto breadcrumbs: For a crispy, crunchy topping, sprinkle some of my Nut Free Keto Breading over top.

A plate with 2 portobello mushrooms stuffed with chicken, pesto, red peppers, cheese, garlic, and basil.

Frequently Asked Questions

Can you make stuffed mushrooms in an air fryer?

Yes! Simply follow the instructions as written, cutting the cook time in half and checking on them every 5 minutes or so.

What kind of cheese is best for stuffed mushrooms?

When it comes to cheese on stuffed mushrooms, the sky is the limit. You really can’t go wrong with any cheese. Some of my favorites are cheddar, parmesan, havarti, provolone, gruyere, mozzarella, feta, and goat cheese.

A plate with 2 portobello mushrooms stuffed with chicken, pesto, red peppers, cheese, garlic, and basil.

What to Serve with Pesto Chicken Stuffed Mushrooms

  • Steamed Artichokes with Lemon Caper Aioli

  • Buttery Cauliflower Rice Pilaf

  • Brussels sprouts with Cider Dijon Dressing

  • Paprika Roasted Radishes and Onions

More Keto Chicken Recipes

  • Pesto Chicken Stuffed Mushrooms – keto, low carb, gluten free
  • Creamy Chicken Stroganoff
  • Prosciutto Chicken and Broccoli Sheet Pan Meal
  • Low Carb Peanut Chicken Skillet

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A plate with 2 portobello mushrooms stuffed with chicken, pesto, red peppers, cheese, garlic, and basil.

Pesto Chicken Stuffed Mushrooms



  • Author:
    Kyndra Holley

  • Total Time:
    45 minutes

  • Yield:
    4 servings

  • Diet:
    Gluten Free


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Description

This Pesto Chicken Stuffed Mushrooms recipe is simple to make and loaded with flavor. Tender portobello mushrooms, stuffed with juicy shredded chicken, pesto, roasted red peppers, garlic, red onion, and mozzarella cheese, and roasted until golden brown and bubbly, then topped with parmesan, pesto, and fresh basil. 


Ingredients


Units

  • 4 large portobello mushrooms, stems removed
  • 2 tablespoons olive oil (I use this brand) code kyndraholley for $5 off
  • sea salt and black pepper
  • 12 ounces chicken breasts, cooked and shredded
  • ½ cup pesto, more for garnish
  • ½ cup diced roasted red peppers
  • 1 small red onion, diced
  • 2 cloves garlic, minced
  • 1 cup shredded mozzarella cheese
  • ¼ cup finely grated parmesan cheese, for garnish
  • 4 basil leaves, chiffonade, for garnish
  • Pinch of red pepper flakes, for garnish


Instructions

  1. Preheat oven to 400°F.  Line a baking sheet with parchment paper or a silicone baking mat.
  2. Remove the stems from mushroom caps and slice a thin layer off the top of the mushroom cap to allow it to sit flat. (Keep these pieces)
  3. Remove the gills and brush the mushrooms with olive oil and sprinkle with a little salt and pepper. Bake for 12 minutes.
  4. Chop the mushroom stem and cap pieces that were trimmed in the first step.
  5. In a large mixing bowl, combine the chopped mushroom pieces, chicken, pesto, roasted red pepper, onion, garlic, and ½ cup of the mozzarella cheese.
  6. Divide the mixture evenly between the mushroom caps. Top with remaining mozzarella cheese.
  7. Bake for 7 minutes more at 400°F. Then broil on high for 2 to 3 minutes or until the cheese is golden brown and bubbling.
  8. Drizzle a little pesto over top of each mushroom. Garnish with Parmesan cheese, fresh basil, and red pepper flakes before serving.

Notes

  • Net carbs per serving: 5g
  • Storage: Store leftovers in the fridge for up to 4 days. 
  • Reheating: I recommend reheating these in the oven or in an air fryer. It will make the cheese nice and crispy on top. 
  • Make ahead: You can cut back on the prep time by either preparing the mushrooms or the stuffing mixture ahead of time. Better yet, prep both ahead of time and pop them in the fridge until you are ready to cook them. 
  • Change up the protein: These pesto chicken stuffed portobello mushrooms are also delicious made with turkey, pork, or even shrimp. 

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Chicken Recipes
  • Method: Baking
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 Stuffed Mushroom
  • Calories: 462
  • Fat: 15g
  • Carbohydrates: 8g
  • Fiber: 3g
  • Protein: 26g

Keywords: chicken stuffed mushrooms, pesto chicken recipes, keto chicken recipes, pesto chicken stuffed portobellos, stuffed portobello recipes, keto stuffed mushroom recipes, low carb stuffed mushroom recipes

The post Pesto Chicken Stuffed Mushrooms – keto, low carb, gluten free appeared first on Peace Love and Low Carb.

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