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Chicken and Chestnut stuffed Portobello Mushrooms

This delicious stuffed mushroom dish is nice for a Sunday lunch or a weekday dinner. It's just a little bit fancy, but so easy to make. It's so good, you might be tempted to make a double batch of the filling!

Course Main Course
Keyword stuffed mushrooms
Servings 6


  • 6 large portobello mushroom caps
  • 6-10 kalamata olives chopped fine
  • 6 cloves garlic chopped fine
  • 1 cup peeled and steamed chestnuts
  • 6 wild leeks chopped fine
  • 6 chicken thighs boneless, cut into small pieces or shredded
  • 2 large bunches fresh spinach leaves cut in pieces
  • salt
  • olive oil
  • cider vinegar


  1. Preheat oven to 400 degrees Fahrenheit.

  2. In large pan cook the chicken thighs, olives and wild leeks in olive oil.

  3. Once chicken is well cooked add the chestnuts, garlic and spinach and continue cooking until spinach is wilted. Add salt to taste. Mix well and cover with a lid. Turn heat on low while preparing mushrooms making sure that mixture is not too dry.

  4. Cut stems off of portobello mushroom caps. Place mushroom caps on stoneware baking sheet gill side up. Drizzle with olive oil and cider vinegar. Sprinkle with salt.

  5. Bake mushroom caps in oven for 15 minutes at 400 degrees fahrenheit.

  6. Remove mushroom caps from oven. Stuff portobello caps with chicken and chestnut filling. Bake for 15 more minutes in preheated oven.

  7. Remove from oven and serve with fresh salad.