Chicken-Stuffed Mushrooms
Description
Mushroom caps filled with a creamy onion, garlic, and diced chicken mixture are baked until piping hot for a crowd-pleasing party appetizer.
Ingredients
•
1 pound medium button or mini-bella mushrooms
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2 tablespoons unsalted butter
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1 large onion, finely chopped
•
1 large clove garlic, minced
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1 cooked boneless chicken breast half, finely diced*
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1 1/2 tablespoons Diamond Crystal® Kosher Salt
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3/4 teaspoon coarsely ground pepper
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1 tablespoon all-purpose flour
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1 cup whipping cream
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5 tablespoons chopped fresh parsley, divided
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1 tablespoon finely shredded mozzarella or Parmesan cheese
Directions
1
Preheat the oven to 350 degrees F.
2
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
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
Spoon mixture evenly into mushroom caps. Place in a lightly oiled, shallow baking dish.
5
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.