Chicken Stuffed Mushrooms Food

CHICKEN MARSALA-STUFFED MUSHROOMS

Steps:

• Heat oven to 400ºF.
• Remove mushroom stems and finely chop. Set mushroom tops aside.
• Cook mushroom stems and onions in butter in small skillet on medium heat 5 to 6 min. or until tender. Remove from heat. Stir in cracker crumbs, chicken, 1 Tbsp. cheese, wine and seasoning.
• Spoon chicken mixture into mushroom caps; place on baking sheet. Sprinkle with remaining cheese.
• Bake 15 min. or until heated through.

MUSHROOM MELT STUFFED CHICKEN

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Heat butter in a skillet over medium heat; cook and stir the onion and mushrooms with salt and pepper until the mushrooms are dark and juicy, about 5 minutes. Remove skillet from heat and stir in the bread crumbs. Set aside.
• Place each chicken breast half between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to an thickness of about 1/4 inch. Lay a flattened chicken breast out onto a work surface, and place a slice of ham on the chicken. Spoon about 3 tablespoons of the mushroom stuffing onto the chicken breast, and top with about 2 1/2 tablespoons of the Havarti cheese. Roll the chicken breast around the stuffing, wrap 2 slices of bacon firmly around each roll, and secure with toothpicks. Place the rolls into a 9x13-inch baking dish.
• Bake in the preheated oven until the chicken is no longer pink and the stuffing is melted and hot, about 35 minutes. An instant-read thermometer inserted into the center of a roll should read at least 165 degrees F (74 degrees C). Remove the chicken rolls from the oven, and place an oven rack about 6 inches from the oven's broiler heat source. Turn on the broiler, and broil the rolls until the bacon is brown, 5 to 10 more minutes.

CHICKEN-STUFFED MUSHROOMS

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.

CHEESE, SPINACH & MUSHROOM STUFFED CHICKEN

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.

CHICKEN AND CHEESE STUFFED MUSHROOMS

Steps:

• 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.
• To prep the mushrooms, rinse them well and pat them dry. Then use a sharp paring knife to hollow out the center of each mushroom.
• Fill the mushrooms with the chicken mixture. Really pack it in there until the mixture is mounded on top of each mushroom.
• Place the stuffed mushrooms in a baking dish. When all mushrooms are stuffed, sprinkle each mushroom with 1/2 teaspoon breadcrumbs.
• Bake mushrooms for 25 to 30 minutes until breadcrumbs are browned and mushrooms are tender. Serve while warm.

SPINACH MUSHROOM STUFFED CHICKEN BREAST

Steps:

• 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.
• To stuff the chicken breasts, butterfly the chicken (or slice it in half without slicing it all the way through. The chicken breast should open out like a butterfly with one end along the length still intact in the middle). Sprinkle salt and pepper on both sides.
• Now open the chicken breast out such that it looks like a butterfly. On one side, place a tablespoon or two of mushrooms, top with a handful of spinach leaves and then finally sprinkle 1/4 grated cheese. Fold the other side of the chicken breast on top and then secure it in place with a toothpick so that the stuffing doesn't come out. Repeat this for all the chicken breasts.
• Heat the remaining oil and butter in the same pan and place the chicken breasts. Start on high heat, and after a minute reduce the flame to medium. Cook the breasts on each side for 6-7 minutes depending on the size of the breasts. Remove on a plate and let them rest for 2-3 minutes before serving.

CHICKEN-STUFFED MUSHROOMS

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.

CHICKEN PARMESAN STUFFED MUSHROOMS WITH SPINACH

Steps:

• Preheat oven to 450 degrees. Place parchment paper on a baking sheet. Roast mushrooms for 10 minutes with top side up, and then 5 minutes on the other side (If your mushrooms are really large cook 13 minutes on the first side). Remove mushrooms from the oven, drain off any liquid from the pan and set aside. Now reduce the oven temperature to 425.
• Meanwhile, mix together the parmesan, parsley, onion, egg, garlic, onion powder, salt and pepper in a large mixing bowl.
• Next, give the spinach a chop and separate it and sprinkle over the mixture in the bowl and mix together. Add the chicken and give it a good stir.
• Season the mushrooms with a sprinkle of salt and pepper and place them top-side down on the baking sheet. Form 6 evenish balls (depending on the variation of sizes of your mushrooms) and place them on each mushroom on the baking sheet. Press them down a little so they cover the mushroom, and so their tops are flat. Spray them with cooking spray. Cook for 15-20 minutes, top each mushroom with cheese, and continue cooking until chicken temperature reaches 165F and cheese has melted.
• Meanwhile, heat marinara on the stovetop. When mushrooms are cooked, remove from oven, top with marinara, and garnish with more Italian cheese, Parmesan cheese (if desired), & chopped parsley. Serve warm.

CHICKEN PARMESAN STUFFED PORTOBELLO MUSHROOMS RECIPE

Steps:

• Preheat oven to 400°F.
• Scrape black gills out of mushrooms with a spoon and remove stem.
• Place mushrooms on a parchment paper lined baking sheet, gill sides up.
• In a small bowl, combine chicken breast with sauce and parmesan cheese. Stir until well combined.
• Pile chicken mixture evenly on top of prepared mushrooms. Sprinkle with mozzarella cheese.
• Bake mushrooms in the preheated oven until tender and cheese is melted, about 15-17 minutes.

BAKED, CHICKEN-STUFFED PORTABELLA MUSHROOMS

Steps:

• Preheat oven to 350°F.
• In a small bowl, combine marinara sauce and basil, blending well; set aside.
• With a sharp knife, remove stems from mushrooms; coarsely chop stems and set aside.
• Arrange mushrooms, rounded-side-down in a 12 x 8 x 2-inch baking dish and set aside. In a medium bowl, combine chicken, marinara/basil sauce, garlic, green onion, peppers, Italian parsley, and Italian herbs, if desired, mixing well. May add salt and pepper to taste, if desired.
• Press mixture onto mushrooms, dividing evenly and fitting each mushroom.
• Bake, loosely covered with aluminum foil, in a preheated moderate oven (350 degrees F.) for 20 to 25 minutes.
• Uncover and sprinkle each mushroom with shredded mozzarella cheese or cheese of choice and continue baking, uncovered, for 6 to 7 minutes, or until cheese is melted.
• Sprinkle each lightly with Parmesan or Romano cheese, if desired, and continue baking for 6 to 8 minutes or until cheese becomes lightly browned.

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.