Truth be told, I actually use this blog as my personal recipe file too.  Whenever I need to make something I know that it is safely stored here so I won’t ever lose it and can always find the recipe.  I had a bit of a panic moment a few weeks ago when I wanted to make my FAVORITE Chicken Piccata Stuffed Mushrooms for a party.  I could not find the torn out magazine paper with the recipe on it anywhere and thought it was lost forever.  I checked here and realized I had never posted the recipe, and I searched online for it and to my astonishment…I could not find it anywhere!  Well, fortunately I managed to locate the recipe, and so I am posting these Chicken Piccata stuffed mushrooms here and now to make sure that I don’t have that happen again!

I can’t take credit for this recipe, it’s a good old Paula Deen recipe that was published in a Christmas magazine back in 2007.  It is SO yummy.  You will want to eat the filling straight out of the pan, so make extra. 😉

Amazing Appetizers : Chicken Piccata Stuffed Mushrooms

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Ingredients

• 4 (8oz.) pkgs. fresh button mushrooms
• 6 T. butter
• 1/4 c. minced green onion
• 1 T. minced capers
• 1 t. dried thyme
• 1/2 t. salt
• 1/4 t. ground black pepper
• 1 c. chopped cooked chicken
• 1/2 c. dry white wine
• 4 oz. cream cheese
• 1/2 c. panko (Japanese breadcrumbs)
• 1/4 c. butter, melted

Instructions

1. Instructions
2. - Preheat oven to 350 degrees. Grease a 15x10-in. jelly-roll pan. Clean mushrooms, removing stems; set mushroom caps aside. Finely chop enough mushroom stems to equal 1/2 c. Discard remaining stems.
3. - In a lg. skillet, melt 6 T. butter over med. heat. Add mushroom stems, green onion, capers, thyme, salt, and pepper; cook 5 min., stirring frequently, or until mushroom stems are tender. Stir in chicken and wine; cook 5 min. or until wine has evaporated. Add cream cheese and panko, stirring until combined.
4. - Fill mushroom caps evenly with chicken mixture. Place in pan, and brush each with melted butter. Bake 20 min. Serve immediately.
5. - NOTE: Mushroom caps may be filled 2 days before baking. Cover with plastic wrap, and refrigerate until ready to bake.

I think I need to make these asap again!  Don’t miss out on our other great recipes in our Recipe Gallery.

Enjoy!
Tammy