Stuffed Mushrooms #4

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Servings: 6 Difficulty: Advanced
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Elegant chicken and garlic-stuffed mushroom caps with a crunchy breadcrumb topping.
Stuffed Mushrooms #4 recipe image
Stuffed Mushrooms #4 recipe image
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Stuffed Mushrooms #4

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 240.4

Description

These elegant stuffed mushrooms are the perfect balance of savory and fresh. Tender chicken breast is simmered until fork-tender, then diced and combined with finely chopped mushroom stems, minced garlic, and fresh parsley. The mixture is bound with a light egg yolk and spooned into buttery, lemon-kissed mushroom caps. Topped with dry breadcrumbs and baked until golden, they offer a delightful contrast between the soft, juicy filling and the crisp topping. Ideal for holiday parties, dinner gatherings, or as a sophisticated starter before a heavy meal, these appetizers bring a touch of classic home-style comfort to any table. Simple ingredients create a sophisticated result that guests will love.

Ingredients

Directions

  1. Place chicken breast in a saucepan and cover with salted water. Bring to a boil, then reduce heat and simmer until chicken is tender, about 15-20 minutes.
  2. Drain the chicken, reserving about 1/4 cup of the cooking broth. Discard any remaining liquid.
  3. Remove skin and bones from the chicken, then dice the meat finely. Set aside.
  4. Rinse the mushrooms and pat them completely dry with paper towels.
  5. Carefully remove the stems from the mushroom caps. Finely chop the stems and set aside with the caps.
  6. Sprinkle the inside of the mushroom caps with the lemon juice.
  7. In a skillet, melt the butter over medium heat. Add the chopped mushroom stems and crushed garlic. Cook for about 10 minutes, stirring occasionally, until the stems are soft and fragrant.
  8. Add 2 to 3 tablespoons of the reserved chicken broth and the chopped parsley to the skillet. Stir well and season with salt and pepper to taste.
  9. Remove from heat and let cool slightly. Stir in the diced chicken and the beaten egg yolk until well combined.
  10. Spoon the chicken mixture into the mushroom caps, filling them generously.
  11. Arrange the filled mushrooms on a lightly greased baking sheet. Sprinkle the tops with fine dry bread crumbs.
  12. Bake in a preheated 350F (175C) oven for 15 to 20 minutes, or until the tops are golden brown and the filling is heated through.
  13. Serve hot.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 240.4kcal
% Daily Value *
Total Fat 8.3g13%
Saturated Fat 2.0g10%
Cholesterol 31.9mg11%
Sodium 134.6mg6%
Total Carbohydrate 19.9g7%
Dietary Fiber 6.0g24%
Sugars 12.0g
Protein 30.3g61%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.

For a vegetarian version, omit the chicken and replace it with cooked rice or quinoa for bulk. You can also add a tablespoon of mayonnaise to the filling for extra creaminess.

Ensure mushrooms are completely dry before stuffing to prevent sogginess. Using a paper towel is essential. If your mushrooms vary in size, you may need to adjust the amount of filling per cap.

Keywords: appetizer, stuffed mushrooms, chicken filling, garlic, lemon, parsley, butter, breadcrumbs, baked, party food, savory, easy, dinner party, vegetarian option, quick, healthy, snack, starter, classic, homemade, flavorful
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