Mushroom caps filled with a creamy onion, garlic, and diced chicken mixture are baked until piping hot for a crowd-pleasing party appetizer.


Recipe Summary

6 servings


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.


Appetizer Category Winner Drew Sanders

**Chicken can be left over, microwaved or steamed specifically for recipe. To microwave: place chicken and 3 tablespoons water in shallow baking dish. Cover and microwave at 70 percent power 10 to 12 minutes or until center is no longer pink. Cool slightly.

Nutrition Facts

228 calories; protein 7g 14% DV; carbohydrates 7.6g 3% DV; fat 19.8g 31% DV; cholesterol 73.2mg 24% DV; sodium 1476.3mg 59% DV. Full Nutrition

Reviews (3)

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Most helpful positive review

Rating: 5 stars
These were a big hit at my house and didn't last long at all! I think they would go well with a side of rice as a fun different meal. Read More
4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
These were a big hit at my house and didn't last long at all! I think they would go well with a side of rice as a fun different meal. Read More
Rating: 4 stars
These were very good- though I'm glad I followed my instincts and cut way back on the salt. I used 1 TEASPOON Diamond Crystal Kosher Salt the called for amount would have made this dish inedible. The recipe makes more than enough filling even after piling the mushrooms high (and scooping out a sizable amount of the inside of the mushroom as the recipe called for) there was extra. I'm not complaining though- I could (and did!) eat this stuff with a spoon. I ended up having to bake these for 10 minutes more than the recipe called for in order to get the mushroom to cook and I probably could have left them in longer. In the future I think I would increase the baking temperature to 400. All of that being said the filling is REALLY tasty this is definitely a keeper! Read More
Rating: 5 stars
Delicious! I will definitely be making these again. Read More