Oh, the sheer joy of sinking your teeth into something that melds cheese, garlic, and buttery goodness with chicken! This recipe isn’t just a dish; it’s like a warm hug on a plate, reminding me of those carefree summer picnics where everything felt right in the world. Whether you’re craving comfort or just a burst of flavor, this stuffed chicken promises a taste adventure you didn’t know you needed—until now.
Steps
- Clean the mushrooms with a damp paper towel, then remove their stems and hollow out the centers. Finely chop the stems and removed mushroom parts. Arrange the mushroom caps on a foil-lined baking sheet.
- Dice the onion finely. In a pan, sauté the onions and chopped mushroom pieces with butter over medium-high heat for about 10-12 minutes until the onions are soft and slightly golden. Add salt while cooking.
- Combine cream cheese and drained chicken in a bowl, seasoning with black pepper, then mash with a fork until smooth.
- Mix the hot mushroom-onion blend into the cream cheese and chicken mixture, mashing with the fork until well combined.
- Fill each mushroom cap with the mixture using a mini ice cream scoop or a teaspoon, ensuring the filling is slightly heaped.
- Grate mozzarella cheese finely and sprinkle a small amount over each filled mushroom.
- Bake the stuffed mushrooms in a 400°F oven for 10-12 minutes, until they are tender and slightly juicy. Serve them warm, and they can also be reheated in a microwave.
Ingredients
- 1 1/2 lbs fresh mushrooms (approximately 18 mushrooms, each about 1 1/2 inches in diameter)
- 1 medium to large yellow onion, finely chopped
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 2 tablespoons unsalted butter
- 8 ounces cream cheese (choose between regular or low fat)
- 10 ounces canned chicken, thoroughly drained
- 3/4 to 1 cup finely shredded mozzarella cheese
FAQ
- Can I rinse the mushrooms instead of wiping them?
- It’s best to wipe mushrooms with a damp paper towel for this recipe, as rinsing can cause them to absorb too much water and become soggy.
- What can I do if I have leftover stuffing?
- Any leftover stuffing makes for a fantastic dip. Try it with chips or crackers for a delicious snack.
- Can I prepare the mushrooms ahead of time?
- Yes, you can prepare the stuffed mushrooms in advance and reheat them in the microwave. They taste just as good as when they come straight out of the oven.
- What type of chicken should I use for the stuffing?
- A 10 oz can of well-drained chicken is recommended for this recipe, but you can also use cooked and shredded chicken for a fresher option.
- How do I know when the mushrooms are done baking?
- The mushrooms are ready when they are soft to the touch and just starting to appear a bit juicy. Be cautious not to overcook them, as they may turn soggy.
Tips
- Use a damp paper towel to clean the mushrooms instead of rinsing them to prevent them from absorbing excess water and becoming soggy.
- If you have extra stuffing, it can be repurposed as a dip for chips or crackers, making for a delicious snack.
- Be cautious not to overfill the mushrooms with stuffing to maintain the right balance between filling and mushroom.
- Avoid overbaking the mushrooms to prevent them from becoming mushy; bake just until they are tender and slightly juicy.
Equipment
- Rimmed baking sheet (cookie sheet)
- Mini ice cream scoop (for filling the mushrooms)
- Grater (for finely grating mozzarella cheese)
