Popcorn Chicken Stuffed Portabella Mushroom Caps

Make this deliciously cheesy recipe for a new addition to your dinner menu.


1 cup

Popcorn chicken, from the deli

1 cube

Frozen minced garlic

1/2 tsp.

Herbs de provence

4 oz.

Cream cheese, softened

1/2 cup

Parmesan cheese


  1. Preheat the oven to 425 degrees Fahrenheit.

  2. In a small bowl, using a fork, smash together the herbs and garlic.

  3. Add the cream cheese to the bowl and mix together with the fork until the herbs are mixed throughout the cream cheese.

  4. Spread the cream cheese over the underside (gill portion) of each portabella mushroom.

  5. Evenly imbed the popcorn chicken pieces in the cream cheese. Sprinkle the parmesan cheese over the top.

  6. Bake on a parchment lined baking sheet for 25 - 30 minutes.