2008 Appetizer Category Winner
"This recipe uses spices to add a bit of “heat” to a time-honored classic."
Chicken Stuffed Mushrooms
2008 Appetizer Category Winner
Drew Sanders
Serving size: 6-8
Ingredients
- 1 lb. medium button or mini-bella mushroom caps
- 2 tablespoons unsalted butter
- 1 large onion, finely chopped
- 1 large clove garlic, minced
- 1 cooked boneless, skinless chicken breast, finely diced*
- 1 1/2 tablespoons Diamond Crystal® kosher salt
- 3/4 teaspoon coarse ground pepper
- 1 tablespoon flour
- 1 cup whipping cream
- 5 tablespoons chopped parsley, divided
- Finely shredded Mozzarella or Parmesan cheese, optional
Directions
- Heat oven to 350°F. Using a small melon baller, scoop out insides of mushrooms, leaving at least half shell. (This allows more room for the filling.) Finely chop mushroom stems and centers; set aside.
- 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.
- Spoon mixture evenly into mushroom caps. Place in shallow baking dish. Bake at 350°F for 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.