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.
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
- There is an edible mushroom, the Laetiporus, that tastes just like fried chicken.
- 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.
- Mushrooms are made up of about 90% water.
- Mushroom DNA is more closely related to human DNA than that of other plants.
- 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!
First, clean your mushrooms with a damp towel or quickly rinse and dry (my preferred method).
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.
How to Make the Mushroom Stuffing
First, finely chop the mushroom stems and gills.
Then finely dice your onion. My Ninja chopper made it so easy (and no burning eyes or onion-induced tears)!
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.
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.
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.
Now spoon your stuffing into the mushroom caps. You can mound a little extra on top!
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 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.
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:
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