Marinated Stuffed Portobella Mushrooms


  • 1/2 cup Sue Bee® Honey
  • 6 portobella mushrooms
  • 1 1/2 cups hot cooked brown rice
  • 1 tablespoon chopped sage
  • 1/2 cup diced celery
  • 1 small onion
  • 2 cloves garlic
  • 6 tablespoons parmesan cheese
  • 1/2 teaspoon salt
  • 1/2 pounds ground chicken
  • 1 tablespoon olive oil
  • 1 pinch black pepper
  • 1 pinch salt
  • 2 tablespoons chopped fresh herbs
  • 1 cup olive oil
  • 1 clove garlic
  • 3 tablespoons balsamic vinegar
  • 1 cup red wine
  • 1/2 cup chicken broth
  • 1/2 teaspoon fresh ground black pepper


  • With a damp cloth or paper towel, wipe the portobellas to clean them.
  • Remove the stems, chop and set aside.
  • Mix all of the marinade ingredients together and place into a Ziplock bag.
  • Add the mushroom caps and seal.
  • Arrange the bag so that all of the portobellas are in contact with the marinade;marinate for at least 10 minutes but closer to 20.
  • To make the stuffing, begin heating olive oil in a large skillet.
  • Add reserved mushroom stems, onions, celery and garlic.
  • Cook until veggies start to soften a bit.
  • Add chicken and cook until done, about 5 or 6 minutes.
  • Stir in rice, sage, 1/4 cup parmesan, salt and pepper and mix well.
  • If it is a little dry, you can mix in a tablespoon or so of broth or wine.
  • Remove portobellas from the Ziplock bag and discard remaining marinade.
  • With a paper towel, pat the portobellas to remove excess moisture.
  • Turn them over so that the gill sides are facing up and place in an oven safe pan.
  • Stuff each mushroom with about 1/2 to 3/4 cup of the stuffing.
  • Sprinkle the remaining 2 tablespoons of Parmesan on top.
  • Pour the chicken broth in the bottom of pan.
  • Bake uncovered in a 375 degree oven for 10-15 minutes or until the portobellas are done.
Aunt Sue's Pro Recipe Tip: For every 1 cup of sugar, substitute 1/2 to 2/3 cup honey.
Aunt Sue's® Pro Recipe Tip: For every 1 cup of sugar, substitute 1/2 to 2/3 cup honey.

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