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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Mushrooms - Chicken Stuffed Recipe

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This recipe for Mushrooms - Chicken Stuffed is from Collected Over The Years, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 (8 oz.) packages button mushrooms
6 T. butter
1/4 c. minced green onion
1 T. minced capers
1 tsp. dried thyme
1/2 tsp. salt
1/4 tsp. pepper
1 c. cooked chicken, chopped
1/2 c. dry white wine
4 oz. cream cheese
1/4 c. butter, melted
1/2 c. Panko Japanese breadcrumbs
Directions:
Directions:
Preheat oven to 350º. Grease 15 x 10 jelly roll pan. Clean mushrooms. Remove stems. Chop stems to equal 1/2c. In large skillet melt 6 T. butter. Add stems, green onion, capers, thyme, salt and pepper. Cook 5 minutes, stirring until tender. Stir in chicken and wine. Cook 5 minutes or until wine has evaporated. Add cream cheese and Panko. Stir until combined. Fill caps evenly. Place in pan. Brush with melted butter. Bake 20 minutes. Serve immediately. May fill the mushroom caps 2 days before bake. Cover with plastic wrap and refrigerate until baked.

 

 

 

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