BBQ Shredded Chicken Pepper Jack Stuffed Mushrooms


  • 10 oz. baby portobello or white button mushrooms, cleaned and with the stems removed
  • salt and pepper to taste
  • 3 oz. pepper jack cheese, cut into small (1/3″) cubes
  • 1 cup cooked shredded chicken
  • ½ cup of your favorite BBQ sauce
  • ¼ cup fresh cilantro, chopped
  1. Place a wire cooling rack on a baking sheet and place mushroom caps top-side down on top of the rack.
  2. Salt and pepper mushroom caps to taste.
  3. Place a cube of pepper jack cheese inside each mushroom cap. You may not use all of the cheese, and you may have to cut the cubes up a little smaller depending on the size of your mushroom caps. Just finagle it so that you have pepper jack cheese filling up as much of the mushroom cap as possible!
  4. In a small bowl, mix together shredded chicken and BBQ sauce. Top each mushroom cap with a spoonful of shredded BBQ chicken.
  5. Carefully place baking sheet with stuffed mushrooms into a 375 degree oven for 20-25 minutes until mushrooms are cooked through.
  6. Remove mushrooms from baking sheet and top with fresh chopped cilantro. Serve immediately.

You could also use shredded pepper jack cheese in place of the cubes – I found the cubes to be a little quicker and easier.

Try to use a cooling rack that’s the same size as your baking sheet. I also recommend a baking sheet with rims (as opposed to a flat cookie sheet).

Move slowly when you’re picking up the baking sheet – mushrooms can roll around on the rack if you’re not careful, so keep an eye on them to avoid any spills!

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