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Chicken-Stuffed Mushrooms
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Prep Time:
25 minutes
Cook Time:
25 minutes
Total Time:
50 minutes
Baked mushroom caps filled with creamy onion, garlic, and diced chicken for a delicious party appetizer.
Ingredients:
  • 1 pound medium button or mini-bella mushrooms
  • 2 tablespoons unsalted butter
  • 1 large onion, finely chopped
  • 1 large clove garlic, minced
  • 1 cooked boneless chicken breast half, finely diced*
  • 1.5 tablespoons Diamond Crystal® Kosher Salt
  • 0.75 teaspoon coarsely ground pepper
  • 1 tablespoon all-purpose flour
  • 1 cup whipping cream
  • 5 tablespoons chopped fresh parsley, divided
  • 1 tablespoon finely shredded mozzarella or Parmesan cheese
Instructions:
  • Preheat the oven to 350°F.
  • Remove mushroom stems, saving them for later use. Use a small melon baller to scoop out mushroom insides, leaving half of the shell for filling. Finely chop the mushroom stems and centers.
  • In a large skillet over medium heat, melt butter until sizzling. Add onion and garlic, sauté for 1 minute. Incorporate chicken, chopped mushrooms, kosher salt, and pepper; cook and stir for 3 minutes. Mix in flour, cream, and 3 tablespoons parsley, cook until thickened and creamy. Remove from heat and enjoy!
  • Divide mixture evenly among mushroom caps and arrange them in a lightly oiled, shallow baking dish.
  • Place in the hot oven for 10 minutes. Sprinkle with the remaining 2 tablespoons of parsley and cheese. Continue baking for an additional 5 to 10 minutes, or until hot and the cheese is melted. Top it off with the remaining parsley for garnish.

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