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Chicken-Stuffed Mushrooms

Rated as 4.75 out of 5 Stars

"Mushroom caps filled with a creamy onion, garlic, and diced chicken mixture are baked until piping hot for a crowd-pleasing party appetizer."
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servings 228
Original recipe yields 6 servings


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  1. Heat oven to 350 degrees F.
  2. 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.
  3. Melt butter over medium heat in large skillet. Add onion and garlic; cook 1 minute. Stir in chicken, chopped mushrooms, Diamond Crystal(R) 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.
  4. 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

Per Serving: 228 calories; 19.8 7.6 7 73 1476 Full nutrition

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Read all reviews 3
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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.

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 inedi...

Delicious! I will definitely be making these again.