Chicken Stuffed Mushrooms Recipe (2024)

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The creamy chicken filling for these is so tasty and pretty simple to make. One of my readers (who also happens to be named Natasha) wrote in with this ultra delicious recipe for chicken stuffed mushrooms. I LOVE it when you write in with your recipes.

Just last week, I posted the Angel food berry trifle that Lena sent me and it was incredible. Your recipes have turned into some of my new favorites. I know it’s always something that you feel is amazing enough to share and I really appreciate how generous you’ve been in sharing your tried and true, favorite recipes! Maybe I’m buttering you up for more (I’m not admitting to anything). I hope you enjoy these. I’ll have to warn you; they do draw a crowd!

Ingredients for Chicken Stuffed Mushrooms:

1 1/2 lbs (about 18) fresh mushrooms (get the ones that are about 1 1/2″ in diameter)
1 med/large yellow onion
1/2 tsp salt
1/8 tsp Black pepper
2 Tbsp butter
8 oz cream cheese (regular or low fat)
10 oz can of chicken, well drained
3/4 to 1 cup finely gratedmozzarellacheese (sorry I forgot to photograph it in the ingredients picture :-O).

How to Make Stuffed Mushrooms:

1. Wipe down your mushrooms with a damp paper towel (stuffed mushroom recipes are one of the few times that I force myself to wipe them instead of rinse or they would absorb too much water and become soggy).

Remove the base of each mushroom and scoop out some of the center. Keep and finely chop your stems and your scoopage (I do like making up words and I think I’m very good at it). Place mushroom caps (so they are not touching) on a rimmed cookie sheet lined with foil (for easier cleanup).

2. Finely chop your Onion. Saute mushrooms and onion with 2 Tbsp butter over medium/high heat stirring frequently for 10-12 minutes or until onions are soft andbeginningto turn golden. Add 1/2 tsp salt.

3. Place cream cheese and well drained chicken in a medium bowl and season with 1/8 tsp freshly ground black pepper, then mash together with a fork (Make sure to sample it. You are the cook, so you are entitled to a taste. Now wouldn’t that be a great spread?).

4. Stir the mushroom-onion mix (it’s ok if it’s still very hot) into the cream cheese mix and mash together with the fork.

5. Use a rounded mini ice cream scoop or a teaspoon to fill the mushrooms. I admit I probably got carried away and overfilled these. The filling to mushroom proportion was a little off and next time I’ll probably add a little LESS stuffing, but they were still quite tasty. I almost ate one of these raw.

I’ll let you in on a little secret; If you have leftover stuffing,it makes foran incredible dip. I dare you to dunk a chip or cracker into it! I gave my son a sample and he came back for more.

6. Finely grate your mozzarella cheese and place a pinch of it over the top of each stuffed mushroom.

7. Bake at 400˚F for about 10-12 minutes (mine were 12 min) or until they are soft to the squeeze and just starting to look a little juicy. Do not overcook them or they will get soggy. They’ll still be soggylicious, but not very pretty. Oh and serve hot. They also reheat really well in the microwave and taste just as amazing as they did straight out of the oven!

If you have a favorite way of making stuffed mushrooms, do let me know! And keep those amazing recipes coming!