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
- 2 tablespoons unsalted butter
- 1 large onion, finely chopped
- 1 large clove garlic, minced
- 1 cooked boneless chicken breast half, finely diced*
- 1 ½ tablespoons Diamond Crystal® Kosher Salt
- ¾ teaspoon coarsely ground pepper
- 1 tablespoon all-purpose flour
- 1 cup whipping cream
- 5 tablespoons chopped fresh parsley, divided
- 1 tablespoon finely shredded mozzarella or Parmesan cheese
Instructions
- Preheat the oven to 350 degrees F.
- 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.
- 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.
- Spoon mixture evenly into mushroom caps. Place in a lightly oiled
- shallow baking dish.
- 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.
Servings: 6