Mushroom caps filled with a creamy onion, garlic, and diced chicken mixture are baked until piping hot for a crowd-pleasing party appetizer.
Calories
228 Calories
Recipe Instructions
Step 1
Heat oven to 350 degrees F.
Step 2
Remove stems from mushrooms, but do not discard. Using a small melon baller, scoop out insides of mushrooms, leaving at least half shell to allow more room for filling. Finely chop mushroom stems and centers.
Step 3
Melt butter over medium heat in large skillet. Add onion and garlic; cook 1 minute. Stir in chicken, chopped mushrooms, Diamond Crystal® Kosher Salt, and pepper. Cook and stir 3 minutes longer. Blend in flour, cream and 3 tablespoons parsley. Cook and stir until bubbly and thickened. Remove from heat.
Step 4
Spoon mixture evenly into mushroom caps. Place in lightly oiled, shallow baking dish. Bake 10 minutes. Top with remaining 2 tablespoons parsley and garnish with mozzarella or Parmesan cheese, if desired. Bake 5 to 10 minutes longer or until hot and cheese melts. Garnish with additional parsley, if desired.
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
