Chicken Stuffed Mushrooms Recipe
User Reviews
5
Chicken Stuffed Mushrooms Recipe
Description
This recipe starts with fresh 1 1/2" diameter mushrooms prepared by removing and finely chopping their stems. The stems are sautéed along with diced onion and butter until soft and lightly golden, then mixed into a combination of cream cheese and well-drained canned chicken, seasoned with salt and black pepper. The creamy, savory filling is spooned into the mushroom caps, doming slightly.
Each stuffed mushroom is topped with a pinch of finely grated mozzarella cheese, which melts during baking, creating a light golden finish. This preparation results in a rich filling balancing the earthiness of mushrooms with the cream cheese’s smoothness and chicken’s mild flavor, baked until hot and bubbling.
The filling mixture can double as a warm dip. The recipe requires no complex steps but careful assembly. This dish works well as finger food or a starter for gatherings or casual meals where a lighter protein bite is desired.
Ingredients
- 1 1/2 lbs mushroom about 18, about 1 1/2" in diameter, fresh
- 1 yellow onion finely diced, medium or large
- 1/2 tsp salt
- 1/8 tsp black pepper
- 2 Tbsp butter unsalted
- 8 oz cream cheese regular or low fat
- 10 oz canned chicken well drained
- 3/4 cup mozzarella cheese finely grated
Instructions
- Wipe down your mushrooms with a damp paper towel. Remove the base of each mushroom and scoop out some of the center. Keep and finely chop your stems and the mushroom pieces you've scraped out.
- Finely chop your Onion.
- Saute mushrooms and onion with 2 Tbsp butter over medium/high heat stirring frequently for 10-12 minutes or until onions are soft and beginning to turn golden. Add 1/2 tsp salt.
- Place cream cheese and well drained chicken in a medium bowl and season with 1/8 tsp freshly ground black pepper, then mash together with a fork.
- Stir the mushroom-onion mix (it's ok if it's still very hot) into the cream cheese mix and mash together with the fork.
- Use a rounded mini ice cream scoop or a teaspoon to fill the mushrooms, just enough for the filling to be domed over the top. P.S. If you have leftover stuffing, it makes for an incredible dip.
- Finely grate your mozzarella cheese and place a pinch of it over the top of each stuffed mushroom.
- Bake at 400˚ for about 10-12 minutes (mine took 12 min) or until they are soft to the squeeze and just starting to look a little juicy. Do not overcook them or they will get soggy. Serve hot. They also reheat really well in the microwave and taste just as amazing as they did straight out of the oven!
User Reviews
Overall Rating
5
You'll Also Love
