Our Chicken Parmesan Stuffed Portobella Mushrooms are a family favorite and easy dinner recipe. Everyone loves to save time in the kitchen – we hope you enjoy this easy chicken recipe as much as we do!
My mother taught me a few things in the kitchen, but her best tips were all about saving time using fresh ingredients and certain products that really worked well with those fresh ingredients. I grew up enjoying delicious pasta recipes with tons of fresh vegetables. My favorite vegetarian dish she made was eggplant parmesan. She used one sauce and one sauce only, Ragu Traditional Pasta Sauce. Ragu Traditions started in our family and I’m glad to continue them with their organic sauce. I really hope they have more offerings soon in organic. I remember seeing at least 5 jars in the cabinet at all times growing up. Every Sunday we would have a Sunday Supper all together and it mostly included pasta recipes.
I’m so ecstatic that Ragu makes an organic sauce and of all flavors, it’s traditional. Just like my mother used. Whenever I’m missing her I can easily replicate her quick and easy pasta dinners.
My family loves chicken parmesan and stuffed mushrooms too. I figured what better way to enjoy our two favorites than merge them together. That is when the Chicken Parmesan Stuffed Portobella Mushrooms were born. I’m a huge mushroom lover, whereas Chris can just toss them to the side if they’re on their own. The whole family devoured this recipe, there were no mushrooms leftover! In fact I was told to make this again and again. I’ll be putting it into our monthly meal rotation and even serving in mini sizes for parties. I’m sure all of our guests will enjoy these in a bite size portion. I’m also sure they won’t be able to stop at just one!
Just slice right into this beast of a stuffed mushroom and you’ll see all of it’s glory. The beautiful large portobella mushroom holds all of the deliciousness just waiting for you to take your first bite. It’s not sloppy or messy, it’s pure perfection!
Chicken Parmesan Stuffed Portobella Mushrooms
- 4 large portobella mushrooms cleaned out
- 1 Cup parmesan freshly grated
- 2 Cups mozzarella shredded
- 1/2 cup panko breadcrumbs
- 1 Jar Ragu Pasta Sauce
- 4 cooked chicken breasts sliced breaded, grilled, roasted, however you prefer
- Place your cleaned out portobella mushrooms on a lined cookie sheet.
- Layer a sprinkle of parmesan, mozzarella, dollop of Ragu and then chicken.
- Top chicken with a little parmesan, mozzarella, breadcrumbs and more parmesan and mozzarella
- Bake in a 375 degree oven for 15 minutes, just so that the chicken is warm, the cheese is melty and the portobella mushroom is cooked.
- Cook for about 3-5 minutes and serve over your favorite pasta.
- Garnish with chopped fresh basil and parsley.
Ragu Pasta Sauce was born when Assunta Cantisano had a passion to bring quality homemade sauce to the public. You can still enjoy Assunta’s Family recipe to this day, each time you purchase a jar of Ragu. Read about Assunta Cantisano’s story and how Ragu Pasta Sauce was born. You can even find some Ragu Pasta Sauce Recipes!
This remix on a traditional stuffed mushroom and traditional chicken parmesan recipe was obviously a winner in our home and will be in yours too! I love to share these recipes so that my family, friends and readers like you can bring our favorites to your dinner table. My Italian grandparents would be very proud of this recipe creation. There’s no artificial flavors, colors or high fructose corn syrup in Ragu Sauces. Only farm fresh grown ingredients and at an affordable price tag.