- 1 pound medium button or mini-bella mushrooms
- 2 tablespoons unsalted butter
- 1 large onion, finely chopped
- 1 large clove garlic, minced
- 1 cooked boneless chicken breast half, finely diced*
- 1 1/2 tablespoons Diamond Crystal® Kosher Salt
- 3/4 teaspoon coarsely ground pepper
- 1 tablespoon all-purpose flour
- 1 cup whipping cream
- 5 tablespoons chopped fresh parsley, divided
- finely shredded mozzarella or Parmesan cheese (optional)
- Heat oven to 350 degrees F.
- Remove stems from mushrooms, but do not discard. Using a small melon baller, scoop out insides of mushrooms, leaving at least half shell to allow more room for filling. Finely chop mushroom stems and centers.
- Melt butter over medium heat in large skillet. Add onion and garlic; cook 1 minute. Stir in chicken, chopped mushrooms, Diamond Crystal(R) 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 lightly oiled, shallow baking dish. Bake 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.
05/07/2018
recipepes.com
Chicken-Stuffed Mushrooms, recipe
PT15M
PT1H
5
455 calories
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