• Email
  • Pin It

Teriyaki Mushroom Stuffed Chicken Breasts


Contributed by:

Teriyaki Mushroom Stuffed Chicken Breasts


7 comments | Leave Comment

3 Ratings3 Ratings3 Ratings3 Ratings5 Star (3 Ratings)
Loading ... Loading ...


Teriyaki Mushroom Stuffed Chicken Breasts

You can stuff and roll chicken with anything, but I love mushrooms. This came out great and was even better the next day.


  • Ready Time : 0 min



  • 4 boneless, skinless chicken breasts, sliced or pounded thin
  • 1 pound mushrooms, prefer criminis, chopped
  • 2 cloves garlic, crushed
  • salt and epper to taste
  • 1/2-3/4 cup teriyaki sauce


Preheat oven to 350.

Heat medium sized pan over high heat.  Once hot add 1 tablespoon oil and then add mushrooms.  Add garlic and saute until starting to brown.  Add salt and pepper and half of teriyaki sauce to taste.

Prepare baking pan by lightly spraying with cooking spray.  Lay chicken breasts out and spoon mushroom mixture into the middle of each breast.  Roll up and place seam side down on pan – tightly next to each other.

Pour the rest of the teriyaki sauce over top and bake for 30 minutes.  Check to make sure it is fully cooked.

About Tamar Genger MA, RD


Tamar lives in New York and is the mother of three amazing children, a Registered Dietitian, professor of Nutrition, and as you can probably guess, a foodie! Tamar loves to travel with her family and visits kosher restaurants wherever she goes. Although she loves the sights, she spends more time talking about the restaurants and food she ate! As a mom and a nutritionist, Tamar tries to balance her passion for healthy cooking with her insatiable desire for chocolate!




7 Responses to Teriyaki Mushroom Stuffed Chicken Breasts

  1. avatar says: Bethany

    Delicious and simple!

  2. avatar says: spapp

    Did this for shabbes eve, it was delicous!

  3. I made this for dinner one night it was a hit. Can’t wait to make it again.

  4. What is the sodium content for Teriyaki Mushroom stuffed chicken breasats? Substitutions for Teriyaki?

    • I don’t have that data right now, but if you are concerned about sodium, I would just reduce the teriyaki sauce.

  5. avatar says: Elaine

    Interested in gluten free recipes

  6. avatar says: chaya

    Do you bake it covered?

Leave a Reply

Log in or Join For Free or leave a reply as a guest

Your email address will not be published. Required fields are marked *


You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

  Notify me of follow-up comments by email

Posted in


, , , , , , , ,