I’m so excited to share my Chicken and Cheese Stuffed Mushrooms with you! These little bites are creamy, savory, and perfectly golden on top. They work as a quick appetizer or a warm party snack everyone reaches for as soon as they hit the table.
Level: Easy
Total Time: 30 minutes
Prep Time: 18 minutes
Cook Time: 12 minutes
Yield: About 18 stuffed mushrooms
Course: Appetizer
Cuisine: American
I still remember the first time I made stuffed mushrooms for a family get-together. Everyone kept circling the tray and grabbing one more. These Chicken and Cheese Stuffed Mushrooms have that same kind of effect. They look small, but they are full of creamy chicken filling, sautéed onions, and tender mushroom bits that melt together beautifully.
What I love most is how simple the steps are. You clean the mushrooms, cook the onions and chopped stems, mix everything with cream cheese and chicken, then top each one with mozzarella. They go into the oven for a short bake and come out warm and a little juicy. It is the kind of recipe that feels fancy but stays beginner friendly.
How to Make Chicken and Cheese Stuffed Mushrooms
This recipe comes together by filling mushroom caps with a creamy chicken mixture and baking them until soft and slightly golden. Here is what happens step by step in simple terms:
• The mushrooms are cleaned and hollowed so the filling fits inside.
• The onion and chopped mushroom pieces soften in butter and give the filling flavor.
• Cream cheese and chicken form the base of the mixture.
• Everything gets combined while still warm so it blends smoothly.
• Each mushroom is filled and topped with mozzarella.
• A quick bake makes them tender and ready to enjoy.
Ingredients
These ingredients come directly from the verified recipe you provided:
• 1 1⁄2 pounds fresh mushrooms (about 18 mushrooms, each about 1 1⁄2 inches wide)
• 1 medium or large yellow onion, finely diced
• 1⁄2 teaspoon salt
• 1⁄8 teaspoon black pepper
• 2 tablespoons unsalted butter
• 8 ounces cream cheese
• 10 ounce can of chicken, well drained
• 3⁄4 cup finely grated mozzarella cheese
Directions
- Prepare the Mushrooms:
Wipe each mushroom with a damp paper towel. Remove the stems and gently scoop out a small amount from the inside. Keep all the stems and the scooped pieces and chop them finely. - Cook the Onion and Mushroom Bits:
Heat the butter in a pan over medium high heat. Add the chopped mushroom stems and onion. Cook for 10 to 12 minutes while stirring until the onions become soft and lightly golden. Stir in the salt. - Make the Filling Base:
Add the cream cheese and the drained canned chicken to a bowl. Sprinkle the black pepper over the top. Mix and mash everything together with a fork until it looks smooth. - Combine Everything:
Add the hot onion-mushroom mixture into the cream cheese mixture. Stir with a fork until everything blends evenly. - Fill the Mushroom Caps:
Place the mushroom caps on a lined baking sheet. Use a teaspoon or small scoop to place a rounded amount of filling into each mushroom. - Add the Cheese:
Sprinkle a small pinch of grated mozzarella over the top of each filled mushroom. - Bake:
Bake at 400°F for 10 to 12 minutes. The mushrooms should feel soft when gently squeezed and look slightly juicy. Serve them while they are warm.
Process Details
• Cleaning the Mushrooms: Wiping instead of rinsing keeps the mushrooms from soaking up extra water. This helps them hold their shape while baking.
• Cooking the Stems and Onion: This step builds flavor. The heat softens the vegetables and releases moisture so the filling does not become watery inside the mushrooms.
• Creamy Filling Texture: The cream cheese melts slightly when mixed with the warm vegetables, which helps everything blend smoothly.
• Baking Time: A short bake keeps the mushrooms tender without making them overly soft. They should hold their shape but still feel warm and juicy.
Tips for Success
• Use mushrooms that are all close in size so they bake evenly.
• Make sure the chicken is drained well or the filling can become too soft.
• Do not overfill the mushrooms. A small, rounded scoop gives the best balance.
• If you have extra filling, you can use it as a dip with crackers.
• Serve the mushrooms right away while the mozzarella is melted and soft.
Serving Ideas
• Place them on a platter as a party appetizer.
• Pair them with a fresh salad for a light lunch.
• Serve them next to grilled chicken or steak for a full meal.
• Use leftover filling as a spread on toasted bread or crackers.
Storage & Freezing
• Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat them in the microwave until warm.
• Freezing: I cannot confirm that this recipe freezes well because the original source does not provide freezing instructions.
Nutrition Info (Approximate per stuffed mushroom)
Based on the available data, here is a general estimate:
• Calories: about 70
• Protein: about 4 g
• Carbohydrates: about 2 g
• Fat: about 5 g
• Fiber: less than 1 g
• Sodium: varies based on the chicken brand
I cannot provide an exact verified number because the source does not include detailed nutritional breakdown.
These Chicken and Cheese Stuffed Mushrooms are warm, creamy, and full of comforting flavor. They come together with simple steps and everyday ingredients, yet they always feel special. Whether you are making them for a gathering or just treating yourself to a cozy snack, they are a delicious choice that never lasts long on the plate. I hope you enjoy making and sharing them as much as I do.
