I’m so excited to share my Chicken Stuffed Mushrooms recipe with you! These bite sized appetizers are creamy, savory, and so easy to make. Imagine tender mushroom caps filled with a warm chicken and cream cheese mix, topped with melted mozzarella. They are perfect for parties, weeknight snacks, or a tasty starter.
Level: Easy
Total Time: 30 minutes
Prep Time: 18 minutes
Cook Time: 12 minutes
Yield: about 18 stuffed mushrooms
Course: Appetizer
Cuisine: American
I make these whenever I need a simple crowd pleaser. The filling is rich but not fussy. You get a little bit of onion sweetness, a creamy chicken center, and a golden mozzarella top. The mushrooms act like little bowls so every bite is neat and satisfying.
This recipe works well with canned chicken for speed or with leftover cooked chicken if you prefer. I will walk you through each step in plain language so you can follow along easily.
How to Make Chicken Stuffed Mushrooms
Here is the short version of how this comes together:
• Clean and prepare mushroom caps and finely chop the stems.
• Sauté the chopped stems and diced onion in butter until soft and golden.
• Mix cream cheese with drained chicken and pepper then fold in the cooked mushroom mixture.
• Spoon the filling into the mushroom caps, top with grated mozzarella, and bake until hot and slightly juicy.
Ingredients
• 1 1/2 pounds fresh mushrooms, about 18 mushrooms roughly 1 1/2 inches wide
• 1 medium yellow onion, finely diced
• 1/2 teaspoon salt
• 1/8 teaspoon freshly ground black pepper, or to taste
• 2 tablespoons unsalted butter
• 8 ounces cream cheese, softened
• 10 ounce can chicken, well drained, or about 1 1/4 cups cooked shredded chicken
• 3/4 to 1 cup finely grated mozzarella cheese
Directions
- Preheat your oven to 400 degrees F. Line a rimmed baking sheet with foil for easier cleanup.
- Clean the mushrooms by wiping them with a damp paper towel. Do not rinse them under running water because they will soak up moisture and become soggy. Remove and reserve the stems. Place the mushroom caps on the prepared baking sheet, spaced so they are not touching.
- Finely chop the reserved stems. Finely dice the onion.
- Melt the butter in a skillet over medium high heat. Add the chopped stems and the diced onion. Sauté, stirring often, for 10 to 12 minutes or until the onion is soft and beginning to brown. Sprinkle in the 1/2 teaspoon salt toward the end of cooking. Remove the pan from the heat and let the mixture cool slightly.
- In a medium bowl add the softened cream cheese and the drained chicken. Season with the 1/8 teaspoon black pepper. Mash and mix with a fork until combined.
- Stir the warm mushroom and onion mixture into the cream cheese and chicken mix. Mash together until the filling is evenly combined. Taste and adjust salt or pepper if needed.
- Use a small scoop or teaspoon to place about 1 to 1 1/2 tablespoons of filling into each mushroom cap. The filling can be domed slightly over the top.
- Sprinkle a pinch of the grated mozzarella over each filled mushroom.
- Bake in the preheated oven for 10 to 12 minutes, or until the mushrooms are tender to the touch and the cheese is melted and lightly golden. Do not overcook or the mushrooms will release too much liquid and get soggy. Serve hot.
Process Details
• Cleaning mushrooms: Wiping mushrooms with a damp towel removes dirt while keeping them dry. Dry mushrooms roast better and will not turn watery.
• Chopping stems: The stems add flavor and texture. Chop them small so they blend into the filling.
• Cooking the filling: Sautéing the stems and onion until golden brings out sweetness and reduces moisture. Mixing that warm mixture into the cream cheese helps everything combine smoothly.
• Filling the caps: A small scoop makes the process fast and keeps portions even. Leaving a little space prevents overflow while baking.
Tips for Success
• Do not rinse the mushrooms. Wiping keeps them from absorbing excess water.
• Use room temperature cream cheese so it blends easily.
• If you prefer fresher chicken flavor use leftover cooked chicken breasts or thighs shredded with two forks.
• For neat presentation place the caps in a muffin pan so they stay upright while baking.
• If your filling is very wet, cook the chopped stems a little longer to evaporate more moisture before mixing with the cream cheese.
• Make ahead option: Prepare the filling a day ahead, refrigerate, then stuff and bake right before serving.
Serving Ideas
• Serve warm on a platter with toothpicks for easy grabbing at parties.
• Offer a small green salad or a simple tomato salad on the side.
• These make a nice starter before soup, pasta, or grilled mains.
• Leftover filling is great on crackers or on toast as a savory spread.
Storage & Freezing
• Refrigerator: Cool leftover stuffed mushrooms and place in an airtight container. They will keep for up to 3 days. Reheat in a 325 degree F oven until warmed through.
• Freezing: You can freeze unbaked, stuffed mushrooms on a tray until firm, then transfer to a freezer bag for up to 2 months. Bake from frozen, adding a few extra minutes until heated through. Baking from frozen helps them hold shape and limits sogginess.
Nutrition Info (Approximate per Serving)
• Calories: ~70 per stuffed mushroom (estimate)
• Protein: 4 g
• Carbohydrates: 2 g
• Fat: 5 g
• Fiber: 0.5 g
• Sodium: will vary with canned chicken and added salt
Nutrition numbers are estimates only and will change with ingredient brands and portion sizes.
My Chicken Stuffed Mushrooms are a simple, comforting appetizer that almost everyone loves. They are quick to prepare and use easy pantry ingredients. I like that they work with canned chicken for speed or with leftover cooked chicken for a little extra texture. Give them a try for your next gathering and you might find yourself making them again and again.