Chicken Stuffed Mushrooms Recipe
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The creamy chicken filling for these is so tasty and pretty simple to make. One of my readers (who also happens to be named Natasha) wrote in with this ultra delicious recipe for chicken stuffed mushrooms. I LOVE it when you write in with your recipes.
Just last week, I posted the Angel food berry trifle that Lena sent me and it was incredible. Your recipes have turned into some of my new favorites. I know it’s always something that you feel is amazing enough to share and I really appreciate how generous you’ve been in sharing your tried and true, favorite recipes! Maybe I’m buttering you up for more (I’m not admitting to anything). I hope you enjoy these. I’ll have to warn you; they do draw a crowd!
Ingredients for Chicken Stuffed Mushrooms:
1 1/2 lbs (about 18) fresh mushrooms (get the ones that are about 1 1/2″ in diameter)
1 med/large yellow onion
1/2 tsp salt
1/8 tsp Black pepper
2 Tbsp butter
8 oz cream cheese (regular or low fat)
10 oz can of chicken, well drained
3/4 to 1 cup finely grated mozzarella cheese (sorry I forgot to photograph it in the ingredients picture :-O).
How to Make Stuffed Mushrooms:
1. Wipe down your mushrooms with a damp paper towel (stuffed mushroom recipes are one of the few times that I force myself to wipe them instead of rinse or they would absorb too much water and become soggy).
Remove the base of each mushroom and scoop out some of the center. Keep and finely chop your stems and your scoopage (I do like making up words and I think I’m very good at it). Place mushroom caps (so they are not touching) on a rimmed cookie sheet lined with foil (for easier cleanup).
2. Finely chop your Onion. Saute mushrooms and onion with 2 Tbsp butter over medium/high heat stirring frequently for 10-12 minutes or until onions are soft and beginning to turn golden. Add 1/2 tsp salt.
3. Place cream cheese and well drained chicken in a medium bowl and season with 1/8 tsp freshly ground black pepper, then mash together with a fork (Make sure to sample it. You are the cook, so you are entitled to a taste. Now wouldn’t that be a great spread?).
4. Stir the mushroom-onion mix (it’s ok if it’s still very hot) into the cream cheese mix and mash together with the fork.
5. Use a rounded mini ice cream scoop or a teaspoon to fill the mushrooms. I admit I probably got carried away and overfilled these. The filling to mushroom proportion was a little off and next time I’ll probably add a little LESS stuffing, but they were still quite tasty. I almost ate one of these raw.
I’ll let you in on a little secret; If you have leftover stuffing, it makes for an incredible dip. I dare you to dunk a chip or cracker into it! I gave my son a sample and he came back for more.
6. Finely grate your mozzarella cheese and place a pinch of it over the top of each stuffed mushroom.
7. Bake at 400˚F for about 10-12 minutes (mine were 12 min) or until they are soft to the squeeze and just starting to look a little juicy. Do not overcook them or they will get soggy. They’ll still be soggylicious, but not very pretty. Oh and serve hot. They also reheat really well in the microwave and taste just as amazing as they did straight out of the oven!
If you have a favorite way of making stuffed mushrooms, do let me know! And keep those amazing recipes coming!
Chicken Stuffed Mushrooms Recipe
Ingredients
- 1 1/2 lbs about 18 fresh mushrooms (about 1 1/2" in diameter)
- 1 med/large yellow onion, finely diced
- 1/2 tsp salt
- 1/8 tsp Black pepper
- 2 Tbsp unsalted butter
- 8 oz cream cheese, regular or low fat
- 10 oz can of chicken, well drained
- 3/4 cup finely grated mozzarella cheese
Instructions
- Wipe down your mushrooms with a damp paper towel. Remove the base of each mushroom and scoop out some of the center. Keep and finely chop your stems and the mushroom pieces you've scraped out.
- Finely chop your Onion.
- Saute mushrooms and onion with 2 Tbsp butter over medium/high heat stirring frequently for 10-12 minutes or until onions are soft and beginning to turn golden. Add 1/2 tsp salt.
- Place cream cheese and well drained chicken in a medium bowl and season with 1/8 tsp freshly ground black pepper, then mash together with a fork.
- Stir the mushroom-onion mix (it's ok if it's still very hot) into the cream cheese mix and mash together with the fork.
- Use a rounded mini ice cream scoop or a teaspoon to fill the mushrooms, just enough for the filling to be domed over the top. P.S. If you have leftover stuffing, it makes for an incredible dip.
- Finely grate your mozzarella cheese and place a pinch of it over the top of each stuffed mushroom.
- Bake at 400˚ for about 10-12 minutes (mine took 12 min) or until they are soft to the squeeze and just starting to look a little juicy. Do not overcook them or they will get soggy. Serve hot. They also reheat really well in the microwave and taste just as amazing as they did straight out of the oven!
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Can you bake these in a baking dish instead? Will they stick together?
Hi Tanya! You can, but they can stick together as the cheese melts.
Baked them in a baking dish, they didn’t stick together. I made them for a bday party and placed them last in the oven, completely forgot about them , I think they baked for 30 minutes, they were still delicious & demolished. Definitely making them again.
Hi Tanya, nice to know that it was a hit! Thanks for sharing that with us.
I had mushrooms, mozzarella, and a leftover chicken breast that I needed to use. This was the perfect recipe. It was super good too! Next time I’ll add a tad of spice. I love Natasha’s recipes!
It was meant to be! I’m so glad you loved it, Pamela!
This is a legitimately perfect dish! This was the first dinner I cooked when I retired last February. It was an immediate hit with the family, and with my wife’s coworkers when she brought leftovers to her office. I put the shrooms on a cooling rack set in a baking pan to keep them upright and out of any fluid that comes out while they are cooking.
Love it! Thank you for your excellent review, we appreciate it!
Hi Natasha I was wondering. Can I make these ahead of time like 1-2 days ahead , but just not bake until ready to eat ?
Hi Alina, I have not tested that. I think you could do them in the morning of your event or even the day before, probably longer if you don’t combine the stuffing with the mushrooms. I think the best thing would be to prep your mushrooms and make your filling and then stuff them before your event, which is the quickest part anyway. I hope that helps!
Yes thank you 🙂 okay. Going to be making these for a Saturday event and also your jalapeño poppers. I hope they’ll both do okay making a little ahead of time. I guess I’ll let u know too;)
Can you use a rice stuffing for your stuffed mushrooms
Hi Byron! I haven’t tested that, but it may work. If you happen to test that, I would love to know how you like it!
Delicious, and we’re not even “stuffed mushroom” people (we’re quite picky). Very easy to make with a delicious flavor, which surprised us since the only seasonings are salt and pepper. Definitely will make again, and may try spreading the mix on some crescent roll dough when we don’t have fresh mushrooms.
Yum! I bet this is so good spread on a croissant! Thank you for sharing this great review with us Laurie!
Can you do sour cream instead of cream cheese? Don’t want to go to the store. Thanks!!
I have not tested this. It may work. The cream cheese not only gives it great flavor but helps keep the right consistency. If you try it, please share your results.
Natasha I love all your recipes but these stuffed mushrooms are my favorite as they’re great to share with friends. I added crispy bacon and lessened on the cream cheese though and they’re so yummy.
Hello Francine, bacon sounds delicious with this recipe. Thanks for sharing that with us!
‘Scoopage’! That’s an awesome word 🙂
I added butter beans to the recipe to pad it out and give it some carbs to make it a meal on its own. Great recipe – nice flavors! Thanks!
I’m so glad you enjoyed it! Thank you for the wonderful review!
How long would you cook large portobello mushrooms?
Hi Vicki, I personally love to grill large portobello mushrooms. I haven’t tested this recipe with large portobellos.
Ok this recipe was phenomenal. Put on the grill for 10-12 mins instead of baking in the oven, sprinkled with onion powder and lemon pepper, also topped with Gouda cheese instead of mozzarella. Perfecto!
Jennifer, thank you for such a nice review, I’m glad you liked it 😀.
Hello Natasha,
This recipe looks delicious, but I wanted to know how to prepare the chicken with a chicken breast? I don’t want to go out just to buy a can of chicken. Please and thank you.
You could cook the chicken breast and shred it with forks. If you search shredded chicken, you’ll get several different methods from slow cooking to stove-top cooking. Here’s one that looks promising: http://www.food.com/recipe/my-famous-shredded-chicken-205760
Thanks for the tip. These were really good!
Best mushrooms recipe evet: not too oily, fatty or salty. Made this for every family holiday dinner;’a little time consuming but totally worth it!!! Thank you Natasha for the great recipe!
Lily, that’s just awesome!! Thank you for sharing your wonderful review.
These are so good!!! thanks for the recipe!
do you think i could stuff them the day before and leave in the fridge? and then just top with cheese and bake the next day?
I think that would work fine.
I love this recipe, it’s always a hit. My husband recently requested for me to make some.
One question though, I’ve always made mine with the brown mushrooms, but just recently bought a huge thing of white mushrooms about same diameter as needed for your stuffed recipe. Will it matter to use white?
White would work just as well 🙂
I am so glad I found this recipe. It is spectacular. You know how when it’s your first time trying the recipe you don’t expect to get it right. Well this one was perfect. Made it for a dinner party tonight. Used fresh breast chicken meat though, boiled with some salt and shredded it myself. I couldn’t find canned chicken at the store. They disappeared so quickly and the host of the dinner party ‘stole’ my extra stuffing that I brought.
All in all everyone was happy! Thank you!
Oh I also used cheddar instead of mozzarella!
I’m so happy to hear that! Thank you for sharing your awesome review! 🙂
I saw this recipe yesterday morning. My husband and I stopped by the grocery for a few things and I told him about this. We both loved the mushrooms and the left over stuffing was excellent with tortilla chips.
Thanks!
I’m so glad you enjoyed it!
It was good to hear that they taste just as well when reheated! I have found what I’m bringing to inlaws for Easter! 😉
I hope you all love the recipe! Happy Easter! 🙂
Hi Natasha, I was wondering if you can prepare these ahead of time (and how long in advance) and then bake them before an event?
I think you could do them in the morning of your event or even the day before, probably longer if you don’t combine the stuffing with the mushrooms. I think the best thing would be to prep your mushrooms and make your filling and then stuff them before your event, which is the quickest part anyway. I hope that helps! 🙂
Thanks, it does!
Lovely recipe there, Natasha. Taking note of this right now. It works with canned tuna, as one mentioned in the previous comments.
We loved your recipe so much that we shared it with our community. I hope you don’t mind. 🙂
Thats awesome! Thanks for sharing the recipe!!
Hi Natasha, I made these mushrooms for my husbands birthday just to try them out. They seemed a little too creamy for me but still amazingly delicious!!! I was thinking about maybe using a little less cream cheese and substituting with more chicken?
That would probably work great too! I overstuffed mine the first time and the filling overwhelmed the mushroom. How much did you fill them?
That is most likely the problem because I’m used to the bacon and Gouda mushrooms where you have to scoop out a lot of the mushroom for it to cook through properly. Thanks!!
Yumm, these are perfect! Not too cheesy like other stuffed mushroom I tasted before. And I couldn’t hold back from constantly tasting the chicken and cream cheese mix while the mushroom mix was sautéing, it was too tempting:/. The leftover stuffing was great as a spread on a piece of toast with a warm bowl of soup:)
I thought it made a great spread too. I kept dunking chips into it 🙂
Yummy!!! 🙂
I made these today…OMG they were amazing. Olive Garden’s stuffed mushrooms don’t even compare 🙂
I’ve read some of the previous comments and I will definetly have to try adding some garlic next time and maybe crab 🙂
Thank you Estera, let me know how they taste with garlic or crab :).
I have never tried them with tuna but I have made them with crab before and they were amazing! You can use imitation crab meant and seriously they’re to die for! So good 🙂
Oh my goodness. I love that crab meat (since I was a kiddo; it’s something I crave!)
I wish I could make these, but we keep kosher and inavoid soy substitutes when I can do you think this could work with canned tuna instead? Random, I know…
Hmmm, like canned tuna? I haven’t tried it, but it might taste good. I imagine it would taste like tuna 🙂
Ok, looks good. But, is it Ukrainian or Russian.
I don’t think it has any specific geographic origin. It was developed by a Slavic person; does that count?
These look delicious. I love mushroom stuffed with cream cheese, crumbled Italian sausauge, sautéd onion, little bit of garlic and shredded parmesan cheese. All mixed together! And put on mushrooms. Yum!!
Ah! Yum!! Thanks for sharing! I really want to try your version!!
I can usually look at the ingredients in a recipe and know if I would like it. This recipe is a winner! I could eat stuffed mushrooms ALL day long. Okay well maybe not ALL day long, but you get the jist of my love for the little fungi (for lack of better word) 🙂
Thank you Olviya, my son kept coming for more :D.
Good Morning Natasha,
These look soooo delish. I’m wondering if you can do it with baked chicken or boiled chicken? I don’t know why but canned chicken kinda gives me the
hibijibis LOL I’ll just have to try and let you know. What I do for stuffed mushrooms is not all that healthy but so yummy…. I make bacon and crumble it and mix it into mayonnaise. Scoop in into the mushroom bowl and spirnkle cheddar cheese and bake it the same as your recipe. OMG so stinkin yummy. But I sure want to try the chicken.
Hibijibis. LOL,…lol. Yeah you totally could as long as you cook it long enough until it’s tender and pulls apart; slow cooker chicken would work amazingly well. Your mushrooms sound aaaaaa-mazing!! Thanks for sharing!
OMG!!! Soooo yummy!
🙂
I stuff mushrooms with garlic cheese. Always are eaten very quickly at any party. I grate cheese, add garlic, little mayo. Bake same way as you do that. Look and taste great!
Will try to make yours next time.
Oh my gosh, garlic and cheese sound amazing. I bet these would have been good with some garlic too! Do you sautee the garlic a little bit or just add it raw to the spread?
Natasha, raw. I use garlic press for that.