Enchilada Stuffed Portabella Mushrooms


Enchilada Stuffed Portabella Mushrooms

Looking for a gluten-free meal tonight? Try a healthier version of enchiladas by switching out flour tortillas for portabella mushrooms.
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Servings 4



  • 1 pound chicken breasts, cooked, shredded*
  • salt and pepper for seasoning
  • 1/2 lime, juiced
  • 1 cup enchilada sauce
  • 4 portabello mushrooms, gills and stems removed
  • 2 tablespoons olive oil
  • 2 cups Jack cheese, grated
  • 1 cup guacamole
  • 1 cup sour cream
  • 1 cup pico de gallo
  • 1/4 cup scallions, sliced
  • 1/4 cup cilantro, minced


  1. Preheat oven to 350F.
  2. Season chicken breasts with salt, pepper, and lime juice. Grill or bake chicken for 15-20 minutes depending on thickness of breasts. Set aside to cool.
  3. Once cooled, shred the chicken into a bowl. Stir in enchilada sauce.
  4. Rub tops and bottoms of mushroom with olive oil. Fill caps with cooked enchilada chicken.
  5. Top with shredded cheese. Bake for 15 to 20 minutes, until cheese is melted and beginning to brown and mushrooms feel tender in the center.
  6. Remove from oven.
  7. To serve, top with guacamole, sour cream, pico de gallo, scallions, and cilantro.
  8. *To simplify this recipe, cook chicken the day before or purchase rotisserie chicken.

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