CHICKEN-STUFFED MUSHROOMS
Mushroom caps filled with a creamy onion, garlic, and diced chicken mixture are baked until piping hot for a crowd-pleasing party appetizer.
Provided by Diamond Crystal Salt
Categories Trusted Brands: Recipes and Tips Diamond Crystal® Salt
Yield 6
Number Of Ingredients 11
Steps:
- 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® 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.
Nutrition Facts : Calories 227.7 calories, Carbohydrate 7.6 g, Cholesterol 73.2 mg, Fat 19.8 g, Fiber 1.4 g, Protein 7 g, SaturatedFat 12 g, Sodium 1476.3 mg, Sugar 2.4 g
CHEESE, SPINACH & MUSHROOM STUFFED CHICKEN
Amp up this dinner party classic by stuffing three types of cheese, spinach and mushroom into the chicken and wrap with prosciutto. It's modern retro
Provided by John Torode
Categories Dinner, Main course
Time 45m
Number Of Ingredients 10
Steps:
- Boil the kettle, tip the mushrooms into a small bowl, pour over boiling water to just cover, then leave to soak for 15 mins. Drain and squeeze out the mushrooms (save and freeze the liquid to make a base for a gravy) and roughly chop.
- Heat the oil in a frying pan and gently cook the shallots and garlic for 3 mins. Turn up the heat, throw in the mushrooms and cook for a few mins more. Add the spinach, turn the heat up to high and cook until wilted and all the liquid has evaporated. Tip into a bowl and leave to cool. Beat in the cheeses and season with loads of pepper and a little salt. Set aside.
- Take the chicken breasts and remove the small fillet from the back. Cut a slit into the side of each chicken breast then stuff each one with a quarter of the spinach mixture, closing it with the cut-off fillet. Carefully wrap each stuffed chicken breast in a slice of prosciutto and chill until needed. Can be prepared up to a day ahead.
- To cook, heat oven to 200C/180C fan/gas 6. Line up the chicken on a baking tray and roast for 20-25 mins until the prosciutto is frazzled at the edges, the cheese is oozing out and the chicken is cooked through.
Nutrition Facts : Calories 397 calories, Fat 19 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 48 grams protein, Sodium 1 milligram of sodium
SPINACH AND MUSHROOM STUFFED CHICKEN BREASTS
For an elegant dinner, try Rachael Ray's Spinach-and-Mushroom-Stuffed Chicken Breasts from 30 Minute Meals on Food Network, served with a white wine sauce.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Place breasts in the center of a plastic food storage bag or 2 large sheets of waxed paper. Pound out the chicken from the center of the bag outward using a heavy-bottomed skillet or mallet. Be firm but controlled with your strokes.
- Defrost spinach in the microwave. Transfer spinach to a kitchen towel. Twist towel around spinach and wring it out until very dry. Transfer to a medium-mixing bowl.
- Place a nonstick skillet over moderate heat. When skillet is hot, add butter, mushrooms, garlic and shallot. Season with salt and pepper and saute 5 minutes. Transfer mushrooms, garlic and shallot to the food processor. Pulse to grind the mushrooms and transfer to the mixing bowl, adding the processed mushrooms to the spinach. Add ricotta and grated cheese to the bowl and the nutmeg. Stir to combine the stuffing. Return your skillet to the stove over medium high heat.
- Place a mound of stuffing on each breast and wrap and roll breast over the stuffing. Secure breasts with toothpicks. Add 3 tablespoons oil to the pan, 3 turns of the pan. Add breasts to the pan and brown on all sides, cooking chicken 10 to 12 minutes. The meat will cook quickly because it is thin. Remove breasts; add butter to the pan and flour. Cook butter and flour for a minute, whisk in wine and reduce another minute. Whisk in broth and return breasts to the pan. Reduce heat and simmer until ready to serve. Remove toothpicks. Serve breasts whole or, remove from pan, slice on an angle and fan out on dinner plates. Top stuffed chicken breasts or sliced stuffed breasts with generous spoonfuls of the sauce.
MUSHROOM-STUFFED CHICKEN BREASTS
The stuffing mix, which stays crispy on the outside of the chicken, becomes the moist centerpiece of this delicious main dish from Edie DeSpain of Logan, Utah.
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a small skillet, saute the mushrooms, celery, onions and marjoram in 2 tablespoons butter for 3-4 minutes or until vegetables are tender. Stir in 1/2 cup stuffing mix., Flatten chicken to 1/4-in. thickness. Spoon mushroom mixture down the center of each. Roll up and secure with toothpicks. , In a shallow bowl, whisk egg and milk. Place the remaining stuffing mix in another bowl; stir in paprika. Dip chicken in egg mixture, then coat with crumb mixture. Place seam side down in a greased 8-in. square baking dish. , Melt remaining butter; drizzle over chicken. Bake, uncovered, at 375° for 30-35 minutes or until meat is no longer pink. Discard toothpicks.
Nutrition Facts : Calories 348 calories, Fat 16g fat (8g saturated fat), Cholesterol 108mg cholesterol, Sodium 939mg sodium, Carbohydrate 33g carbohydrate (6g sugars, Fiber 1g fiber), Protein 18g protein.
CHICKEN-STUFFED MUSHROOMS
Make and share this Chicken-Stuffed Mushrooms recipe from Food.com.
Provided by SassyMom3
Categories Chicken
Time 45m
Yield 24 appetizers, 24 serving(s)
Number Of Ingredients 10
Steps:
- Remove stems from mushrooms; finely chop enough stems to equal 1 cup.
- Cook chicken with chopped stems and garlic in medium skillet over medium-high heat until chicken is no longer pink, stirring to separate chicken.
- Spoon off any fat. Stir in bread crumbs, green onions, 2 tablespoons soy sauce, egg white, ginger and pepper flakes, if desired; mix well.
- Preheat broiler; line broiler pan with foil. Brush mushroom caps lightly on all sides with remaining 1 tablespoon soy sauce; spoon about 2 teaspoons stuffing into each mushroom cap.*
- Place stuffed mushrooms on rack of prepared pan. Sprinkle with cheese.
- Broil 4 - 5 inches from heat 5 to 7 minutes or until hot.
Nutrition Facts : Calories 26.1, Fat 0.6, SaturatedFat 0.2, Cholesterol 7.2, Sodium 103.7, Carbohydrate 2, Fiber 0.3, Sugar 0.5, Protein 3.4
PORTOBELLO MUSHROOMS STUFFED WITH CHICKEN
Steps:
- Heat barbecue grill until very hot. Prepare garlic for roasting be removing outer, papery layer. Slice off top of garlic so that cloves are exposed. Drizzle with 1/2 teaspoon of olive oil, wrap tightly in double thick square of foil and place directly on rack of hot grill. Repeat this same procedure with onions (warp individually).
- Rub portobello caps, stems, criminis with olive oil, salt and pepper, add to grill with onions and garlic. Remove portobello caps, stems, and criminis from grille after lightly browned (do not overcook, approximately 3 to 5 minutes on each side). Cut portobello stems and criminis into 1/4-inch strips, set aside, keep warm while cooking chicken.
- On the stove (or in a pan on the barbecue grill), heat a saute pan until hot, add 1 tablespoon of olive oil, add the roasted garlic and saute for 15 seconds (do not brown). Reduce heat to medium high, toss chicken strips in flour, and add to garlic mixture. Season with salt and pepper, add red pepper flakes and saute quickly until lightly golden browned and chicken begins to stick to pan. Add wine, butter and reduce heat to medium. Continue cooking until light sauce develops (approximately 5 minutes), toss in herbs and continue cooking for 1 to 2 minutes then remove from heat.
- To assemble, place mushroom caps on plates, sprinkle with shredded Parmesan cheese. Gently toss together chicken strips, pepper strips, onion strips, and mushroom strips and pile on portobello cap. Add 2 to 3 Parmesan curls, decorate with a basil sprig and serve warm.
CHEESE AND MUSHROOM STUFFED CHICKEN BREASTS
Make and share this Cheese and Mushroom Stuffed Chicken Breasts recipe from Food.com.
Provided by jeniwan
Categories Chicken
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Melt 1 tablespoon butter over medium-high heat in large skillet . Add mushrooms, onion and garlic; cook 7 minutes or until vegetables are tender and liquid is evaporated, stirring occasionally. Remove from heat; cool slightly.
- Stir 1 cup cheese and lemon pepper into cooled mushroom mixture; spread 1/3 cup mixture onto each chicken breast. Fold chicken lengthwise in half; secure each with 2 wooden picks. Melt remaining 2 tablespoons butter; dip chicken into butter and roll in crumbs. Place in lightly greased shallow baking dish or pie plate; drizzle with remaining melted butter.
- Bake in preheated 450°F oven 20 minutes or until golden brown and chicken is cooked through. Sprinkle with remaining cheese. Bake 3 minutes more or until cheese is melted. Remove wooden picks before serving.
STUFFED PORTOBELLO MUSHROOMS WITH GROUND CHICKEN AND CHEESE
A perfect meal in itself along with a green salad. These can also be made if you're on a keto diet.
Provided by manella
Time 1h5m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Spray a casserole dish large enough to hold the mushrooms with cooking spray.
- Remove mushroom stems; chop and set aside in a medium bowl. Use a spoon to carefully remove gills, making sure you don't tear the mushroom caps; discard gills. Invert the mushroom caps and place in the prepared dish.
- Heat oil in a large frying pan over medium heat. Add onion and garlic; saute for 5 minutes. Add ground chicken and cook, breaking it apart with a wooden spoon, until crumbly and no longer pink, about 10 minutes.
- Add chicken mixture to the chopped mushroom stems. Stir in 1 cup Gouda cheese, tomato, goat cheese, parsley, rosemary, and basil. Fill the cavity of each mushroom with the mixture, mounding it slightly.
- Bake in the preheated oven for 20 minutes. Sprinkle remaining 1/2 cup Gouda over the mushrooms and bake until cheese melts, about 5 more minutes. Serve hot.
Nutrition Facts : Calories 465.8 calories, Carbohydrate 5.7 g, Cholesterol 139.5 mg, Fat 29.1 g, Fiber 0.9 g, Protein 44.3 g, SaturatedFat 15.1 g, Sodium 592.7 mg, Sugar 3.6 g
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- Heat a tablespoon of oil in a cast iron pan and add mushrooms and garlic. Toss the mushrooms with the Italian seasoning blend and salt on high heat for 2-3 minutes till they are golden brown and slightly crispy around the edges. Remove in a bowl and set aside.
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- Preheat the oven to 350 degrees F. In a large skillet add a drizzle of olive oil over medium heat. Then add the the ground meat and cook it for 4 to 5 minutes until it's cooked through. Add the onions, garlic, and spices and continue to cook for a few minutes.
- Once the meat is cooked and veggies are softened, season the mixture with salt and pepper to your liking. Remove the mixture from the heat and stir in the cheese.
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- Fill the mushrooms with the chicken mixture. Really pack it in there until the mixture is mounded on top of each mushroom.
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- Heat 1 tablespoon of oil in a large non-stick pan or skillet over medium heat. Add garlic and mushrooms.
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- Preheat oven to 400 F. Add 1/2 tbsp of olive oil to chicken and season with salt & pepper. Bake for 15 minutes until chicken is just barely cooked through. Let cool then shred or chop into small pieces.
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