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.
Ingredients
- medium button or mini-bella mushrooms: 1 pound
- unsalted butter: 2 Tbsp
- onion: 1 piece (chopped)
- clove garlic: 1 piece (minced)
- boneless chicken breast half, finely diced*: 1 piece (cooked)
- ½ tablespoons Diamond Crystal® Kosher Salt: 1 piece
- coarsely ground pepper: 0.75 tsp
- all-purpose flour: 1 Tbsp
- whipping cream: 1 cup
- fresh parsley: 5 Tbsp (divided, chopped)
- mozzarella or Parmesan cheese: 1 Tbsp (finely shredded, optional)
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F.
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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.
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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.
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Spoon mixture evenly into mushroom caps. Place in a lightly oiled, shallow baking dish.
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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.
