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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. 
For those asking about using a baking pan, I used a muffin pan and it worked perfectly. I just sprayed it with nonstick spray first.
I made these tonight because I had extra mushrooms to use. I’ve made tuna salad stuffed mushrooms, but they don’t even compare to these. These are fabulous! Definitely a keeper!!
Natasha, I made these this evening and we loved them. I have also made some of your other recipes that we enjoy! Thank you,
So glad to hear that, Anna!
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.