Ingredients

• 1 pound medium button or mini-bella mushrooms
• 2 tablespoons unsalted butter
• 1 large onion , finely chopped
• 1 large clove garlic , minced
• 1 cooked boneless chicken breast half , finely diced*
• 1.5 tablespoons Diamond Crystal® Kosher Salt
• 0.75 teaspoons coarsely ground pepper
• 1 tablespoon all-purpose flour
• 1 cup whipping cream
• 5 tablespoons chopped fresh parsley , divided
• 1 tablespoon finely shredded mozzarella or Parmesan cheese , Optional

Instructions

1. 1 Preheat the oven to 350 degrees F.
2. 2 Remove stems from mushrooms, but do not discard them. Using a small melon baller, scoop out insides of each mushroom, leaving at least half the shell to allow more room for filling. Finely chop mushroom stems and centers.
3. 3 Melt butter over medium heat in a large skillet. Add onion and garlic; cook for 1 minute. Stir in chicken, chopped mushrooms, kosher salt, and pepper; cook and stir for 3 minutes. Blend in flour, cream, and 3 tablespoons parsley; cook and stir until bubbly and thickened. Remove from the heat.
4. 4 Spoon mixture evenly into mushroom caps. Place in a lightly oiled, shallow baking dish.
5. 5 Bake in the preheated oven 10 minutes. Top with remaining 2 tablespoons parsley and garnish with cheese. Bake 5 to 10 minutes longer or until hot and cheese melts. Garnish with remaining parsley.

Nutrition per serving