Chicken Parmesan Stuffed Mushrooms

Chicken Parmesan Stuffed Mushrooms with tomato sauce and basil

This Chicken Parmesan Stuffed Mushrooms recipe transforms the humble mushroom into a tender, cheesy, bite-sized indulgence with all the flavors of an Italian classic: Chicken Parmigiana.

There is a bit of prep work involved, but I’ve got your back. Simply follow these step-by-step instructions.

I’ve included lots of photos and cooking tips to help make your time spent in the kitchen a breeze.

Chicken Parmesan Stuffed Mushrooms with tomato sauce and basil

These stuffed mushrooms are an impressive appetizer for any party, but since they’re filled with shredded chicken and topped with tomato sauce, you really could just eat them for dinner.

The Perfect Low Carb Snack or Meal: Chicken Parmesan Stuffed Mushrooms

If you’re on a low carb diet, such as Atkins or the Ketogenic Diet (Keto for short), these mushrooms will fit your nutritional needs.

Low carb ingredients, such as mushrooms, onions, and cheese compose this dish with the added benefit of the healthy fat that comes from olive oil. The crushed pork rind and parmesan cheese topping adds a crispy crust that you don’t usually get with stuffed mushrooms–and without all the carbs! Now let’s have a little fun:

5 Random Mushroom Facts that will Make You a Tad Bit Smarter

  1. There is an edible mushroom, the Laetiporus, that tastes just like fried chicken.
  2. A Super Mario Bros. red and white mushroom look-a-like, the Fly Agaric mushroom can cause Alice in Wonderland Syndrome (micropsia/macropsia), which is perceiving objects to be smaller/larger than they actually are.
  3. Mushrooms are made up of about 90% water.
  4. Mushroom DNA is more closely related to human DNA than that of other plants.
  5. European folklore has it that when you come across a ring of mushrooms in the woods, it:
    • Signifies an underground fairy village
    • Is a sign of fertility and fortune
    • Contains powers to turn you invisible
    • Editor’s note: Not sure if all these qualify as folklore or people just be trippin’ on some shrooms and making up “alternative facts.”

Now that your shroom smarts are above par . . .

Let’s get to cooking these Chicken Parmesan Stuffed Mushrooms!

 

Clean mushrooms with a damp towel or rinse quickly and dry.

First, clean your mushrooms with a damp towel or quickly rinse and dry (my preferred method).

 

Scoop out the remaining mushroom stems and gills and dice.

Next, chop off the stems. Then use a melon baller or small spoon to scoop out the remaining stems and some of the gills on the inside.

 

Finely chop the mushroom stems and gills.

How to Make the Mushroom Stuffing

First, finely chop the mushroom stems and gills.

 

Use a Ninja chopper to finely dice the onion.

Then finely dice your onion. My Ninja chopper made it so easy (and no burning eyes or onion-induced tears)!

 

Saute finely diced onions and mushroom stems in olive oil.

In olive oil over medium-high heat, saute the onions and mushroom stems for 10 minutes, or until the onions begin to caramelize.

During the last few minutes of cooking time, add your salt, thyme, garlic powder, and pepper. Remove from heat.

 

Mix cream cheese and shredded chicken.

In a large bowl, mix together the cream cheese and shredded chicken. No need to soften the cream cheese; just mash it together until blended.

 

Add the mushrooms and onion mixture to the cream cheese and chicken mixture.

Finish prepping the stuffing by stirring the mushroom and onion mixture into the cream cheese mixture.

Don’t skip this step: Taste your stuffing mixture and add additional salt and pepper, as needed. It is important to make sure your stuffing is well-seasoned and flavorful at this point.

 

Fill mushrooms with cream cheese chicken stuffing.

Now spoon your stuffing into the mushroom caps. You can mound a little extra on top!

 

Pork rinds, parmesan cheese, olive oil crispy topping.

Lastly before we bake, mix your pork rinds, parmesan cheese, paprika, and olive oil together in a small bowl. Then place a pinch or two on top of each stuffed mushroom.

 

Bake the Chicken Parmesan Stuffed Mushrooms at 400 degrees.

Bake at 400 degrees for 15-20 minutes. Cooking times may vary depending on the size of your mushrooms, so begin testing your largest mushroom at 10 minutes. When the mushrooms are very tender all the way through, remove them from the oven.

As your mushrooms bake, warm up your favorite tomato/pasta sauce and chop a few fresh basil leaves. I like the Rao’s Homemade sauces because they are much, much lower in carbs and sugar than most jarred pasta sauces.

 

Chicken Parmesan Stuffed Mushrooms with tomato sauce and basil

Before serving, spoon on a teaspoon of tomato sauce and top with fresh basil. If you’re feeling extra frisky, sprinkle on a little more parmesan cheese to show everyone your awesomeness!

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Here’s the full, printable recipe:

Chicken Parmesan Stuffed Mushrooms

Chicken Parmesan Stuffed Mushrooms

Ingredients

  • 1 1/2 lbs (about 18) fresh mushrooms (get the ones that are about 1 1/2″ in diameter)
  • 1 small onion
  • 2 Tbsp olive oil
  • 8 oz cream cheese
  • 12 oz chicken, cooked, shredded
  • 1/4 tsp salt
  • 1/4 tsp dried thyme
  • 1/8 tsp garlic powder
  • 1/8 tsp fresh cracked black pepper
  • Crispy Crust
  • 2/3 cup pork rinds, finely crushed
  • 1/4 cup parmesan cheese, fresh grated
  • 1/4 tsp smoked paprika
  • 1 Tbsp olive oil
  • Topping
  • 1 cup pasta sauce (low-carb such as Rao’s Homemade)
  • 4 basil leaves, finely chopped

Instructions

  1. Clean mushrooms with a damp towel or rinse quickly and dry. Cut the stems off and gently scoop out the remaining stem and some of the gills from inside the mushroom.
  2. Finely chop the stems and gills, and finely chop the onion.
  3. Over medium-high heat, saute the mushrooms and onion in 2 Tbsp olive oil for 10 minutes, or until the onions begin caramelizing. Add the salt, thyme, garlic powder, and pepper during the last few minutes of cooking time. Remove from heat.
  4. In a large bowl, mash together the cream cheese and shredded chicken with a fork.
  5. Add the mushroom-onion mixture to the cream cheese mixture and stir. Be sure to taste the stuffing mixture and add additional salt and pepper to taste.
  6. Use a small spoon to fill the mushrooms with the stuffing, allowing some stuffing to mound on top. Place on baking sheet(s) lined with parchment paper.
  7. For the crispy crust:
  8. Finely grate the parmesan cheese, finely crush the pork rinds, and mix together with paprika and 1 Tbsp olive oil. Place a pinch of the parmesan mixture on top of each stuffed mushroom.
  9. Bake at 400 degrees for 15-20 minutes, or until tender and cooked through. (Cooking times may vary depending on the size of your mushrooms, so begin checking them after 10 minutes.)
  10. For the topping:
  11. While your mushrooms are baking, warm up your favorite pasta sauce and chop your basil. Once you remove your mushrooms from the oven, spoon on a dollop of sauce, sprinkle with fresh basil, and, if desired, top with additional parmesan cheese. Enjoy!
http://cherryandspice.com/index.php/2017/02/20/chicken-parmesan-stuffed-mushrooms/

This recipe is linked up with other zesty bloggers at Weekend Potluck, Foodie Friends Friday, and Wine’d Down Wednesday.

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