Chicken-Stuffed Mushrooms


  • 1 pound medium button or mini-bella mushrooms
  • 2 tablespoons unsalted butter
  • 1 large onion, finely chopped
  • 1 large clove garlic, minced
  • 1cooked boneless chicken breast half, finely diced*
  • 1 ½ tablespoons Diamond Crystal® Kosher Salt
  • ¾ 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
  • Directions

  • 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.

  • Tips

    Appetizer Category Winner Drew Sanders

    **Chicken can be left over, microwaved or steamed specifically for recipe. To microwave: place chicken and 3 tablespoons water in shallow baking dish. Cover and microwave at 70 percent power 10 to 12 minutes or until center is no longer pink. Cool slightly.

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