Grilled Chicken & Stuffed Portobellos

Portobello mushrooms are the grill's great vegetable steak — meaty, savory, and the perfect vessel for a good filling. Here they're grilled until charred and tender, then stuffed with smoky grilled chicken and finished with a fragrant herb butter sauce. The result is hearty and elegant at once: a substantial, satisfying dish with real grilled flavor that can headline a dinner or be passed as an impressive appetizer at a party. It is proof that a mushroom can be the main event.

Grilling the Chicken & Caps

High-heat grilling gives both components their soul. Marinate the chicken in a bright, acidic blend to tenderize and flavor it, then grill it hard so it chars and stays juicy. Grill the portobello caps too, until they're tender and smoky with good grill marks — that char is what gives the mushrooms their meaty, savory depth. Cook both on the fire so the whole dish tastes of the grill, then chop or slice the chicken to fill the waiting caps.

Stuffing & the Herb Butter

Now bring it together. Pile the grilled chicken into the tender portobello caps, mounding them generously, and finish the whole thing with a fragrant herb butter sauce spooned over the top. The herb butter melts down into the chicken and mushroom, tying the smoky, savory flavors together with a rich, herbaceous gloss. Serve the stuffed caps hot off the grill, whole as a main or halved as a two-bite appetizer, with extra sauce for spooning.

Jorj Morgan

Grilled Chicken & Stuffed Portobellos

Sun-drenched chicken, kissed by the grill, arrives succulent and glistening over fragrant herb butter, paired beautifully with earthy portobello caps brimming with savory stuffing. This dish promises a taste of enduring Southern hospitality, served with elegance and ease.

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 8 servings

Course: Main Course

Ingredients Method

Ingredients

  

The Acidic Marinade & Chicken

• 8 boneless skinless chicken breast halves
• 2 tablespoons soy sauce
• 2 tablespoons Worcestershire sauce
• 3 tablespoons fresh lime juice about 2 large limes
• 1 teaspoon kosher salt
• 1 teaspoon coarse black pepper

The Herb Butter Platter Sauce

• 2 tablespoons unsalted butter cut into small cubes
• 2 cloves garlic peeled and minced
• 2 tablespoons fresh thyme finely chopped
• 2 tablespoons fresh rosemary finely chopped
• 1 teaspoon kosher salt
• 1 teaspoon coarse black pepper

The Stuffed Portobellos

• 16 Portobello mushroom caps stems and gills removed
• 2 tablespoons olive oil
• 1 large white onion peeled and diced (about 1 ½ cups)
• 1 pound fresh spinach leaves roughly chopped (about 4 cups)
• 1 8.5-ounce jar sun-dried tomatoes packed in oil, drained and diced

Method

 

The Marinade & Platter Prep

1. In a large ceramic bowl or sealable plastic bag, combine the soy sauce, Worcestershire sauce, fresh lime juice, kosher salt, and coarse black pepper.
2. Add the chicken breasts, turning to coat them evenly, and allow them to marinate at room temperature for 15 to 20 minutes.
3. Prepare the "platter sauce" on a large, heat-proof serving platter by evenly dotting the surface with the small butter cubes, minced garlic, chopped fresh thyme, rosemary, kosher salt, and black pepper. Set aside.

The Stuffed Portobellos

1. Preheat the oven to 375°F.
2. In a large sauté pan, heat the olive oil over medium-high heat.
3. Add the diced white onion and sauté until softened and translucent, about 4 minutes.
4. Stir in the chopped spinach leaves and diced sun-dried tomatoes, cooking until the spinach is fully wilted.
5. Arrange the cleaned Portobello mushroom caps on a rimmed baking sheet.
6. Generously stuff each cap with the warm spinach and sun-dried tomato mixture.
7. Roast the stuffed mushrooms in the preheated oven for 15 minutes, or until the mushrooms are tender.

The Grill & The Rest

1. Heat an outdoor grill or heavy cast-iron grill pan over medium-high heat.
2. Remove the chicken from the marinade (discarding excess liquid) and grill the breasts for 5 to 6 minutes per side, turning only once, until the internal temperature reaches 165°F and the meat yields slightly to the touch.
3. Transfer the screaming-hot chicken directly from the grill onto the prepared serving platter, placing the meat directly over the compounded herb butter.
4. Turn each piece of chicken a few times to melt the butter, bloom the garlic, and coat the meat in the resulting sauce.
5. Tent the platter loosely with aluminum foil and allow the chicken to rest for 5 to 10 minutes to redistribute the juices before serving alongside the roasted stuffed Portobellos.