Texas Roadhouse Portobello Mushroom Chicken Recipe


The Texas Roadhouse Portobello Mushroom Chicken is a delicious and flavorful dish that combines juicy grilled chicken with savory portobello mushrooms. This recipe is perfect for a weeknight dinner or a special occasion. The chicken is marinated in a tangy and zesty sauce, then topped with sautéed portobello mushrooms and melted cheese. Serve it with a side of mashed potatoes or a fresh salad for a complete meal.

Prep Time: 15 minutes Cook Time: 20 minutes


  • 4 boneless, skinless chicken breasts
  • 1/4 cup soy sauce
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons lemon juice
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon black pepper
  • 4 large portobello mushrooms, sliced
  • 1 tablespoon olive oil
  • 4 slices provolone cheese
  • Fresh parsley, chopped (for garnish)


  1. In a small bowl, whisk together the soy sauce, Worcestershire sauce, lemon juice, minced garlic, dried oregano, and black pepper.
  2. Place the chicken breasts in a shallow dish and pour the marinade over them. Make sure the chicken is well coated. Cover the dish and let it marinate in the refrigerator for at least 1 hour.
  3. Preheat your grill to medium-high heat.
  4. In a skillet, heat the olive oil over medium heat. Add the sliced portobello mushrooms and sauté them until they are tender and slightly browned. Set aside.
  5. Remove the chicken from the marinade and discard the excess marinade.
  6. Grill the chicken breasts for about 6-8 minutes per side, or until they are cooked through and reach an internal temperature of 165°F (74°C).
  7. During the last few minutes of grilling, place a slice of provol