Name: Chicken-Stuffed Mushrooms
Prep time: 25 min
Cook time: 25 min
Yield: 6
Ingredients: Medium button or mini-bella mushrooms - 1 pound; Unsalted butter - 2 tablespoons; Onion, finely chopped - 1 large; Garlic, minced - 1 large clove; Cooked boneless chicken breast half, finely diced* - 1; Diamond Crystal® Kosher Salt - 1 ½ tablespoons; Coarsely ground pepper - ¾ teaspoon; All-purpose flour - 1 tablespoon; Whipping cream - 1 cup; Chopped fresh parsley, divided - 5 tablespoons; Finely shredded mozzarella or Parmesan cheese (Optional) - 1 tablespoon

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Chicken-Stuffed Mushrooms

1. Medium button or mini-bella mushrooms - 1 pound

2. Unsalted butter - 2 tablespoons

3. Onion, finely chopped - 1 large

4. Garlic, minced - 1 large clove

5. Cooked boneless chicken breast half, finely diced* - 1

6. Diamond Crystal® Kosher Salt - 1 ½ tablespoons

7. Coarsely ground pepper - ¾ teaspoon

8. All-purpose flour - 1 tablespoon

9. Whipping cream - 1 cup

10. Chopped fresh parsley, divided - 5 tablespoons

11. Finely shredded mozzarella or Parmesan cheese (Optional) - 1 tablespoon

How to cook deliciously - Chicken-Stuffed Mushrooms

1. Stage

Preheat the oven to 350 degrees F.

2. Stage

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.

3. Stage

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.

4. Stage

Spoon mixture evenly into mushroom caps. Place in a lightly oiled, shallow baking dish.

5. Stage

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.