Chicken and Melted Cheese Stuffed Mushrooms
Generous white button mushrooms filled with a golden stuffing of tender chicken and fresh herbs, all baked under a blanket of melted cheese. An elegant and comforting dish, ready in under an hour, that is as impressive as it is delicious.
🛒 Ingredients
4 servings
- 8 large white button mushrooms (about 2.5 inches in diameter)
- 10.5 oz chicken breast, cut into small cubes
- 1 medium yellow onion, finely minced
- 2 cloves garlic, minced
- 3 oz shredded Emmental cheese
- 3 oz shredded mozzarella cheese
- 2 tbsp fresh flat-leaf parsley, chopped
- 1 tbsp fresh chives, snipped
- 1 tbsp olive oil
- Fine salt and freshly ground black pepper
- 1 tbsp butter for the pan
Watch the original video
Watch on TikTokDirections
- 1
Preheat your oven to 350°F (convection). Line a baking dish with parchment paper.
- 2
Gently clean the mushrooms with a damp paper towel—do not rinse them under water to prevent them from becoming waterlogged. Remove the stems by twisting them gently.
- 3
Finely chop the mushroom stems. Set aside.
- 4
In a hot skillet with the olive oil and butter, sauté the minced onion over medium heat for 3 minutes until translucent.
- 5
Add the chopped mushroom stems and garlic. Sauté for an additional 2 to 3 minutes until the moisture has evaporated.
- 6
Incorporate the chicken cubes, seasoning generously with salt and pepper. Cook for 5 to 6 minutes, stirring, until the chicken is golden brown and cooked through. Remove from heat.
- 7
Off the heat, stir in half of the fresh herbs (parsley and chives). Mix well.
- 8
Place the mushroom caps in the baking dish, hollow side up. Place a small pinch of the mixed cheeses at the bottom of each mushroom.
- 9
Generously fill each cap with the chicken stuffing, packing it down slightly. Cover with the remaining shredded cheese to form a nice golden crust.
- 10
Bake for 25 to 30 minutes, until the cheese is golden brown and the mushrooms are tender. The edges should be slightly caramelized.
- 11
Remove from the oven and let rest for 2 minutes. Sprinkle with the remaining fresh herbs and serve immediately.
💡 Chef's Tip
The secret to a stuffing that doesn't get watery: make sure to dry out the mushroom stems in the pan before adding the chicken—moisture is the enemy of a beautiful golden stuffing. For an even richer version, add a tablespoon of sour cream or crème fraîche to the stuffing before filling the mushrooms.
