In this chicken-stuffed mushrooms recipe, mushroom caps are filled with a creamy onion, garlic, and diced chicken mixture are baked until piping hot for a crowd-pleasing party appetizer.
Preparation Time
25 mins
Cooking Time
25 mins
Total Time
50 mins
Calories
228 Calories
Recipe Instructions
Step 1
Preheat the oven to 350 degrees F.
Step 2
Remove stems from mushrooms, but do not discard them. Using a small melon baller, scoop out insides of each mushroom, leaving at least half the shell to allow more room for filling. Finely chop mushroom stems and centers.
Step 3
Melt butter over medium heat in a large skillet. Add onion and garlic; cook for 1 minute. Stir in chicken, chopped mushrooms, kosher salt, and pepper; cook and stir for 3 minutes. Blend in flour, cream, and 3 tablespoons parsley; cook and stir until bubbly and thickened. Remove from the heat.
Step 4
Spoon mixture evenly into mushroom caps. Place in a lightly oiled, shallow baking dish.
Step 5
Bake in the preheated oven 10 minutes. Top with remaining 2 tablespoons parsley and garnish with cheese. Bake 5 to 10 minutes longer or until hot and cheese melts. Garnish with remaining parsley.
Ingredients
1 tablespoon all-purpose flour
2 tablespoons unsalted butter
1 cup whipping cream
1 large clove garlic, minced
1 large onion, finely chopped
1 pound medium button or mini-bella mushrooms
1 cooked boneless chicken breast half, finely diced*
1 ½ tablespoons Diamond Crystal® Kosher Salt
¾ teaspoon coarsely ground pepper
5 tablespoons chopped fresh parsley, divided
1 tablespoon finely shredded mozzarella or Parmesan cheese (Optional)
