Texas Roadhouse has been a staple of that classic, southern cuisine for nearly 30 years now.
As such, they are the gold standard when it comes to incredible southern dinners.
Serving hand-cut steaks, ribs that are cooked to perfection, grilled pork chops, and the best-grilled BBQ chicken around.
A favorite amongst patrons is their chicken served with delicious portobello mushroom sauce and an array of cheeses.
The great thing about this chicken recipe is that it’s easy and accessible enough to cook at home using uncomplicated ingredients.
You can cook the whole thing in under 30 minutes.
A great choice when you’re looking to spice up those regular bland chicken dishes.
How to make Texas Roadhouse Portobello Mushroom Chicken
Now it goes without saying that Texas Roadhouse has honed this recipe to perfection which is a large part of the recipe’s popularity.
Luckily for those of us cooking at home, portobello mushrooms are a joy to cook with because of their versatility.
You can also use a range of cheeses depending on your taste and preference, so there are a lot of opportunities to customize the recipe.
Don’t be afraid to experiment and get creative, that’s half the fun of cooking!
Ingredient-wise we don’t need to get fancy, this is hearty American-style cooking and the key here is in the seasoning.
For the portobello chicken (6-8 servings):
- 6 – 8 boneless chicken breasts
- 2 cups of Monterey jack cheese
- 2 cups of grated parmesan cheese
- Chopped green parsley, use to taste
- 2 cups of diced portobello mushrooms
For the mushroom sauce:
- 1 cup of soybean oil (you can substitute this for butter if needed)
- 1 cup of all-purpose flour
- 2 cups of thickened cream of mushroom soup
- 1 additional cup of sliced portobello mushrooms
- 2 tablespoons of granulated garlic
- Salt (to taste)
- 2 tablespoons of sugar
- 2 tablespoons of white pepper
We’ll start with making the mushroom sauce first, then add it to the chicken after.
Heat the soybean oil (or butter) on low heat.
While that’s coming up to temperature, mix the thickened cream of mushroom soup with some water, stir thoroughly, and set aside.
Once the oil/butter is up to temperature add the sliced mushrooms and start to fry while stirring constantly.
Fry for 2-3 minutes and then add 1 cup of flour and continue stirring as it fries.
Keep the ingredients moving constantly to stop the flour browning.
Once mushrooms are adequately fried with the flour, add the water and mushroom mixture we prepared early, stir thoroughly and bring to a boil.
Boil for the next 5 minutes and add the additional seasonings, sugar, garlic, salt, and pepper to taste.
Feel free to experiment and add other seasonings to get creative with it.
The sauce is now ready and can be kept on low heat while we prepare the other ingredients.
First, we need to prepare the chicken breast, pat it dry with a kitchen towel to remove any excess liquid, and then coat thoroughly with oil, add additional salt and pepper.
Grill on medium-high heat to get those signature grill lines.
The whole dish should only take 10 minutes to cook all the way through.
Place the slices of Monterey jack cheese on the grilled chicken and then dust with parmesan cheese.
Bake briefly until the cheese melts (remember, the chicken’s cooked already).
Pour the mushroom sauce over the grilled chicken and top it off with the chopped parsley.
It’s now ready to serve!
One of the great things about a portobello mushroom sauce is that it can really go with anything, here are a few suggestions if you’re looking to substitute the chicken for something else:
Fish makes a great alternative to chicken, you can grill it exactly the same or even pan fry it on high heat before finishing it off in the oven with cheese.
Tilapia or bass will work great for this.
2. Beef Steak
Another great alternative to grilled chicken is beef, you can grill this in the same way as chicken.
3. Cheddar cheese
Cheddar cheese (or even something like bleu cheese) makes a great alternative to the Monterey jacks for its sharp flavor which complements the mushroom sauce and chicken perfectly.
What to serve with Texas Roadhouse Portobello Mushroom Chicken
Luckily, as a part of the Texas Roadhouse range, there are a ton of fantastic sides you can serve with Portobello Mushroom Chicken.
Whether you’re looking for that hearty meal that will have you undo the top button or your jeans, or perhaps something lighter like a salad, we have you covered!
A great way to boost your meal is by adding some hearty buttered corn, a signature side dish of Texas Roadhouse, and a popular choice for this style of cooking.
Alternatively, if you’re looking for something a little fresher, a simple bowl of fresh vegetables that includes broccoli, carrots, and small tomatoes is a great way to lighten up the richness of the Portobello Mushroom Chicken.
Especially handy for those of us watching our weight!
Even better if you can serve it with gravy and butter, another popular Southern American side is mashed potatoes.
It will fill you with warmth and comfort during those winter months.
An often underappreciated gem of a side, there’s so much you can do with a baked potato.
Adding anything from cheese and butter to filling it with minced pork or sour cream.
It’s an incredibly versatile side that allows you to customize your Portobello Mushroom Chicken meal to your preference.
How to reheat Texas Roadhouse Portobello Mushroom Chicken
As hefty as this meal is, you may want to keep some for later.
Luckily, Portobello Mushroom Chicken is easy to both store and reheat.
How to reheat Portobello Mushroom Chicken in a pot
Once cooked your Portobello Mushroom Chicken will keep for a couple of days.
When reheating, the only thing to keep in mind is that we don’t want to dry out the chicken.
An easy way to reheat it and preserve the texture is to place it in a pot and bring it up to temperature very slowly by placing it on low heat.
This might take up to 15 minutes but you’ll be thankful you took the time to do it.
How to reheat Portobello Mushroom Chicken in a microwave
If you’re in a rush you can reheat this in just 3 minutes in the microwave using medium heat.
Be sure to take the bowl out halfway through and stir thoroughly so it reheats evenly and the sauce doesn’t start to break.
How to reheat Portobello Mushroom Chicken in the oven
Simply place all the ingredients in an ovenproof bowl or dish, cover with foil to prevent the chicken from drying out too much, and bake for 15 minutes.
How to store Texas Roadhouse Portobello Mushroom Chicken
With how rich and hearty this meal is you’ll probably want to keep some of it for later.
No problem, it’s very easy to store for later.
Store in the fridge
Allow the leftovers to cool thoroughly and place them in a sealed container.
Alternatively, you can cover the food with cling-wrap to stop it from drying out.
When placed in the fridge it should keep for another 2-3 days.
Store in the freezer
Not many people know that you can freeze cooked chicken for up to 9 months.
So if you scale this recipe up and cook a lot of it you can store it for later and just reheat it using the methods mentioned above.
To store this in the freezer we simply let the food cool down, then place it in a freezer bag, Tupperware, or a bowl sealed with cling-wrap (this must be airtight or the food will get freezer burn).
Portobello Mushroom Chicken Texas Roadhouse Recipe
- 1 grill
- 1 skillet (or pan)
- 1 Oven
- 6-8 boneless chicken breasts
- 2 cups Monterey Jack cheese
- 2 cups parmesan cheese grated
- TT green parsley chopped
- 2 cups Portobello mushrooms diced
- 1 cup soybean oil replacement: butter
- 1 cup all-purpose flour
- 2 cups thickened cream of mushroom soup
- 1 cup Portobello mushrooms sliced
- 2 tbsp garlic granulated
- TT salt
- 2 tbsp sugar
- 2 tbsp white pepper
- Heat the soybean oil (or butter) on low heat. While that’s coming up to temperature, mix the thickened cream of mushroom soup with some water, stir thoroughly, and set aside.
- Once the oil/butter is up to temperature add the sliced mushrooms and start to fry while stirring constantly.
- Fry for 2-3 minutes and then add 1 cup of flour and continue stirring as it fries. Keep the ingredients moving constantly to stop the flour browning.
- Once mushrooms are adequately fried with the flour, add the water and mushroom mixture we prepared early, stir thoroughly and bring to a boil.
- Boil for the next 5 minutes and add the additional seasonings, sugar, garlic, salt, and pepper to taste. Feel free to experiment and add other seasonings to get creative with it.The sauce is now ready and can be kept on low heat while we prepare the other ingredients.
- Grill on medium-high heat to get those signature grill lines. The whole dish should only take 10 minutes to cook all the way through.
- Place the slices of Monterey jack cheese on the grilled chicken and then dust with parmesan cheese. Bake briefly until the cheese melts (remember, the chicken’s cooked already).
- Pour the mushroom sauce over the grilled chicken and top it off with the chopped parsley. It’s now ready to serve!
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