Chicken-Stuffed Mushrooms

Recipe View Preheat the oven to 350 degrees F (175 degrees C).

Recipe View Prepare the Mushrooms: Gently remove the stems from the mushrooms, being careful not to tear the caps. Set the stems aside. Using a small spoon or melon baller, carefully scoop out a portion of the inside of each mushroom cap to create more space for the filling, leaving a sturdy shell. Finely chop the reserved mushroom stems and the scooped-out mushroom centers.

Recipe View Sauté the Filling: In a large skillet, melt the butter over medium heat. Add the finely chopped onion and minced garlic. Sauté for 1 minute, until softened and fragrant. Stir in the diced chicken, chopped mushrooms (stems and centers), kosher salt, and coarsely ground pepper. Cook, stirring occasionally, for 3 minutes, until the mushrooms release their moisture.

Recipe View Create the Creamy Sauce: Blend in the all-purpose flour, ensuring there are no lumps. Gradually pour in the whipping cream, stirring constantly until the flour is fully incorporated. Add 3 tablespoons of the chopped fresh parsley. Continue to cook and stir until the mixture becomes bubbly and thickened, about 2-3 minutes.

Recipe View Fill the Mushrooms: Evenly spoon the creamy chicken mixture into the prepared mushroom caps, mounding it slightly.

Recipe View Bake and Garnish: Place the stuffed mushrooms in a lightly oiled, shallow baking dish.

Recipe View Bake in the preheated oven for 10 minutes. Remove from the oven and sprinkle the remaining 2 tablespoons of parsley over the tops. Garnish with the finely shredded mozzarella or Parmesan cheese.

Recipe View Return to the oven and bake for an additional 5 to 10 minutes, or until the mushrooms are heated through, the filling is golden brown, and the cheese is melted and bubbly. Garnish with remaining parsley before serving.