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Cheesy Mushroom Mountains

This is a Ruth Shrauner original! WHAT?! But if you don’t like it, I’m going to pretend like I didn’t make it up. I think it's pretty tasty though!

Yield: 2 servings


  • 2 large portabella mushrooms caps OR green peppers (I did mushrooms but I think GP would be better)

  • 1 large chicken breast

  • ⅓ cup mozzarella cheese

  • ⅓ cup cheddar cheese

  • ¼-⅓ cup of Greek yogurt

  • ¼-½ cup of diced onions

  • ¼-½ cup of diced yellow peppers

  • 1 jalapeno, diced

  • 1 or 2 Tbsp of Southwest Seasoning (season to taste)


  1. Preheat oven to 400 degrees.

  2. Place chicken on George Foreman grill (I used a panini press) - Sprinkle with a half teaspoon of the Southwest Seasoning.

  3. Mix Greek yogurt and remaining southwest seasoning together (add the seasoning to taste!).

  4. In a large mixing bowl, combine Greek yogurt/seasoning, onions, peppers, jalapenos, mozzarella and cheddar cheese.

  5. Remove chicken from grill.

  6. Place portobella mushrooms on grill (may need to wipe it clean so you don’t cross contaminate… but I didn’t and I’m still alive).

  7. While portabellas are heating, dice chicken into small pieces.

  8. Mix chicken into veggie/yogurt mixture.

  9. Remove portabellas from the grill, place in baking pan.

  10. Scoop chicken/veggie mixture onto portabella mushroom caps, sprinkle tops with additional cheese.

  11. Bake for 15 minutes.

  12. ENJOY!!

***The chicken/veggie mixture is really good by itself, too. You could also use it in sandwiches or to make quesadillas.

APPROXIMATE containers for 1 mushroom: 1.5 green, 1.5 red, and 1 blue

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