Appetizer Category Winner Drew Sanders
Servings: Serving size: 6-8
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
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.
* 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.