Texas Roadhouse Portobello Mushroom Chicken

This Texas Roadhouse Portobello Mushroom Chicken is a crowd favorite. It features grilled chicken topped with rich mushroom sauce and melted cheese. 

The perfect blend of flavors together. Even picky eaters love this dish. You can now make this restaurant-quality meal right in your kitchen.”

What’s so special about Texas Roadhouse Portobello Mushroom Chicken?

This dish stands out because of its unique sauce preparation method. The portobello mushrooms are finely chopped and added into roux-based sauce. The combination of two types of cheese (Jack and Parmesan) creates different layers of flavor. A touch of sugar in the sauce is perfect balances of savory elements. We will be using the same techniques that make the restaurant version so popular.

Ingredients for Texas Roadhouse Portobello Mushroom Chicken:

For the Chicken:

• 4 pounds fresh chicken breasts
• Oil for grilling
• 1 cup Jack cheese, sliced
• 1½ cups freshly grated Parmesan cheese
• Fresh parsley for garnish

For the Signature Mushroom Sauce:

• 1 cup soybean oil (this is crucial for authentic flavor)
• 1 cup all-purpose flour
• 1 cup water
• 6 oz condensed mushroom soup
• 8 oz fresh portobello mushrooms, finely chopped
• 2 tablespoons garlic powder
• 2 teaspoons granulated salt
• 1 teaspoon white pepper
• 2 tablespoons granulated sugar

Equipment for Texas Roadhouse Portobello Mushroom Chicken:

• Large saucepan for sauce making
• Grill or grill pan
• Large baking dish
• Sharp knife for mushroom chopping
• Cutting board
• Measuring cups and spoons
• Mixing bowls
• Whisk
• Spatula or tongs
• Paper towels for cleaning mushrooms
• Grater for Parmesan cheese

– Preparation time: 10 minutes
– Cooking time: 35 minutes
– Total Time: 45 minutes
– Serves: 8 people

Instructions for Copycat Texas Roadhouse Portobello Mushroom Chicken Recipe 

Step 1: Preparation: Before beginning, gather all ingredients and equipment. Clean the mushrooms with a paper towel, avoiding water which can make them soggy. Finely chop the portobello mushrooms into uniform pieces about 1/4 inch in size. Measure out all sauce ingredients, as the cooking process requires quick additions. Let chicken breasts come to room temperature for even cooking.

Step 2: Mushroom Sauce Base: Heat the soybean oil in a large saucepan over low heat. Gentle heating is crucial for proper sauce development and prevents the roux from burning. While the oil heats, combine the water and condensed mushroom soup in a separate container. Whisking until completely smooth. Set this mixture aside within easy reach of your cooking area.

Step 3: Cook the Mushrooms: Once the oil is warm (test with a small piece of mushroom – it should gently sizzle), add your fine chopped portobello mushrooms to the pan. Stir constantly with a wooden spoon or heat-resistant spatula for exactly one minute. This brief cooking releases the mushrooms’ flavor while maintaining their texture. You’ll notice the mushrooms becoming slightly darker and fragrant.

Step 4: Create the Roux: Gradually sprinkle the flour into the mushroom and oil mixture while whisking continuously. This is the foundation of your sauce – ensure there are no lumps by whisking vigorously. Keep the heat low and continue whisking for about two minutes to cook out the raw flour taste without allowing it to brown. The mixture should look like wet sand at this stage.

Step 5: Develop the Sauce: Slowly pour in the prepared water and mushroom soup mixture while whisking constantly. This gradual addition prevents lumps from forming. Continue whisking as the mixture comes to a gentle boil – you’ll notice it beginning to thicken. Reduce heat to maintain a gentle simmer and cook for exactly 5 minutes, stirring occasionally. The sauce should coat the back of a spoon when ready.

Step 6: Season the Sauce: Add the garlic powder, granulated sugar, salt, and white pepper to the thickened sauce. Stir thoroughly to ensure even distribution of seasonings. Let the sauce simmer for an additional 2 minutes to allow the flavors to meld. Taste and adjust seasonings if needed, remembering that the cheese will add saltiness later.

Step 7: Prepare the Chicken: While the sauce is finishing, brush both sides of your room-temperature chicken breasts with oil. Ensure each breast is evenly coated. Heat your grill or grill pan to medium-high heat (around 375°F). You should hear a sizzle when you place your hand a few inches above the surface.

Step 8: Grill the Chicken: Place the oiled chicken breasts on the preheated grill. Cook for 6-7 minutes on the first side without moving them – this ensures proper grill marks and caramelization. Flip only once and cook for an additional 5-6 minutes. Or cook until the internal temperature reaches 165°F, test with meat thermometer.

Step 9: Add the Cheese Layer: Transfer the grilled chicken to a baking dish large enough to hold all pieces without overlapping. Place slices of Jack cheese on each chicken breast, ensuring even coverage. Place the dish under a preheated broiler set to low, about 6 inches from the heat source. Watch carefully – this should take only 2-3 minutes until the cheese is melted and slightly bubbling.

Step 10: Final Assembly: Remove the baking dish from the broiler. Pour your prepared mushroom sauce over the chicken, ensuring each piece is generously covered. Sprinkle freshly grated Parmesan cheese over the entire dish. Return to the broiler for just 1 minute to melt the Parmesan slightly. Finish with a sprinkle of freshly chopped parsley.

Creative serving ideas for Texas Roadhouse Portobello Mushroom Chicken:

Classic Roadhouse Style Serve with buttered corn and steamed broccoli with loaded baked potato on the side. You can also include fresh garden salad with ranch dressing for that authentic roadhouse style.

Family Style Presentation For the family gatherings, you can place the dish on a large platter with sauce pooled around. Arrange it with steamed vegetables in colorful groups around the chicken.

Individual Plating Place chicken on one side of the plate, with mashed potatoes and colorful vegetables on other side. Like the classic roadhouse style. Garnish each plate with sprig of fresh parsley. 

Community tips for Texas Roadhouse Portobello Mushroom Chicken:

Mushroom Selection and Preparation

The quality of your mushrooms significantly impacts the final dish. Select portobellos that feel firm and heavy for their size, with tightly closed caps. Their surfaces should be dry and unblemished. Never wash mushrooms under running water; instead, gently clean them with a dry paper towel or mushroom brush to remove any dirt.

Chicken Preparation

Choose breasts of similar size and thickness for even cooking. If chicken breasts are thick, consider butterflying them or gently pounding to an even thickness. This ensures consistent cooking and better sauce coverage. Always let your chicken come to room temperature before grilling. This promotes even cooking and helps achieve those perfect grill marks.

Sauce Making

Maintain low, consistent heat throughout the sauce-making process. This prevents the roux from burning and ensures silky smoothness. When adding the flour to your oil and mushroom mixture, sprinkle it gradually while whisking constantly. This method prevents lumps and creates a perfectly smooth base for your sauce. Some cooks suggest warming your liquid ingredients slightly before adding them to the roux. This helps prevent temperature shock and maintains sauce consistency.

How to store Texas Roadhouse Portobello Mushroom Chicken:

For Short-term Storage upto 2-3 Days allow Texas Roadhouse Portobello Mushroom Chicken to cool completely and store it in refrigerator in airtight containers. Store the sauce separately from chicken.

For longer storage, which I don’t recommend. You can place the dish in freezer-safe containers and put in Freezer Storage for upto 1 month. 

Reheating Instructions:

To reheat the dish, preheat your oven to 350°F, place the chicken in oven-safe dish covered with foil to prevent drying, and heat it for 15-20 minutes in oven.

If you want to heat the dish in microwave, heat on medium power for 3 minutes on a microwave-safe place. Let is stand for 1 minute before serving. 

Texas Roadhouse Portobello Mushroom Chicken Recipe

Antonio

The portobello mushrooms are finely chopped and added into roux-based sauce. The combination of two types of cheese (Jack and Parmesan) creates different layers of flavor. A touch of sugar in the sauce is perfect balances of savory elements. We will be using the same techniques that make the restaurant version so popular.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Course Main Course

Cuisine American

Servings 8

Equipment

• 1 Large saucepan for sauce making
• 1 Grill or grill pan
• 1 Large baking dish
• 1 Sharp knife for mushroom chopping
• 1 Cutting board
• Measuring Cups and Spoons
• Mixing bowls
• Whisk
• Spatula or tongs
• Paper towels for cleaning mushrooms
• Grater for Parmesan cheese

Ingredients

  

For the Chicken:

• 4 pounds fresh chicken breasts
• Oil for grilling
• 1 cup Jack cheese sliced
• 1½ cups freshly grated Parmesan cheese
• Fresh parsley for garnish

For the Signature Mushroom Sauce:

• 1 cup soybean oil this is crucial for authentic flavor
• 1 cup all-purpose flour
• 1 cup water
• 6 oz condensed mushroom soup
• 8 oz fresh portobello mushrooms finely chopped
• 2 tablespoons garlic powder
• 2 teaspoons granulated salt
• 1 teaspoon white pepper
• 2 tablespoons granulated sugar

Instructions

 

• Preparation Before beginning, gather all ingredients and equipment. Clean the mushrooms with a paper towel, avoiding water which can make them soggy. Finely chop the portobello mushrooms into uniform pieces about 1/4 inch in size. Measure out all sauce ingredients, as the cooking process requires quick additions. Let chicken breasts come to room temperature for even cooking.
• Mushroom Sauce Base Heat the soybean oil in a large saucepan over low heat. Gentle heating is crucial for proper sauce development and prevents the roux from burning. While the oil heats, combine the water and condensed mushroom soup in a separate container. Whisking until completely smooth. Set this mixture aside within easy reach of your cooking area.
• Once the oil is warm (test with a small piece of mushroom – it should gently sizzle), add your fine chopped portobello mushrooms to the pan. Stir constantly with a wooden spoon or heat-resistant spatula for exactly one minute. This brief cooking releases the mushrooms’ flavor while maintaining their texture. You’ll notice the mushrooms becoming slightly darker and fragrant.
• Gradually sprinkle the flour into the mushroom and oil mixture while whisking continuously. This is the foundation of your sauce – ensure there are no lumps by whisking vigorously. Keep the heat low and continue whisking for about two minutes to cook out the raw flour taste without allowing it to brown. The mixture should look like wet sand at this stage.
• Develop the Sauce Slowly pour in the prepared water and mushroom soup mixture while whisking constantly. This gradual addition prevents lumps from forming. Continue whisking as the mixture comes to a gentle boil – you’ll notice it beginning to thicken. Reduce heat to maintain a gentle simmer and cook for exactly 5 minutes, stirring occasionally. The sauce should coat the back of a spoon when ready.
• Season the Sauce Add the garlic powder, granulated sugar, salt, and white pepper to the thickened sauce. Stir thoroughly to ensure even distribution of seasonings. Let the sauce simmer for an additional 2 minutes to allow the flavors to meld. Taste and adjust seasonings if needed, remembering that the cheese will add saltiness later.
• Prepare the Chicken While the sauce is finishing, brush both sides of your room-temperature chicken breasts with oil. Ensure each breast is evenly coated. Heat your grill or grill pan to medium-high heat (around 375°F). You should hear a sizzle when you place your hand a few inches above the surface.
• Grill the Chicken Place the oiled chicken breasts on the preheated grill. Cook for 6-7 minutes on the first side without moving them – this ensures proper grill marks and caramelization. Flip only once and cook for an additional 5-6 minutes. Or cook until the internal temperature reaches 165°F, test with meat thermometer.
• Add the Cheese Layer Transfer the grilled chicken to a baking dish large enough to hold all pieces without overlapping. Place slices of Jack cheese on each chicken breast, ensuring even coverage. Place the dish under a preheated broiler set to low, about 6 inches from the heat source. Watch carefully – this should take only 2-3 minutes until the cheese is melted and slightly bubbling.
• Final Assembly Remove the baking dish from the broiler. Pour your prepared mushroom sauce over the chicken, ensuring each piece is generously covered. Sprinkle freshly grated Parmesan cheese over the entire dish. Return to the broiler for just 1 minute to melt the Parmesan slightly. Finish with a sprinkle of freshly chopped parsley.

Keyword Texas Roadhouse Portobello Mushroom Chicken

Common questions on Texas Roadhouse Portobello Mushroom Chicken:

Can I use different mushrooms if portobello aren’t available? 

Yes, cremini mushrooms make the best substitute as they’re actually young portobellos. Button mushrooms can also work but will give a milder flavor.

Why does the recipe use soybean oil specifically?

Soybean oil provides the right flavor and consistency for the sauce. While vegetable oil can be substituted, the taste won’t be exactly the same.

Can I prepare this dish in advance for a party?

Yes, but it’s best to keep the components separate until serving. Grill the chicken and prepare the sauce ahead, then assemble and heat just before serving.

Is there a way to make this dish lighter in calories?

You can use reduced-fat cheese and light cream in the sauce, but the texture and taste will differ from the restaurant version.

How can I ensure my sauce doesn’t become lumpy?

Keep whisking constantly when adding flour and liquid ingredients, and maintain a low, steady heat throughout the process.

While this recipe requires attention to detail, the result is a restaurant-quality dish that’s sure to impress family and friends. Remember, the key to success lies in not rushing the process and following each step carefully.

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