Amazing Appetizers : Chicken Piccata Stuffed Mushrooms

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!

chicken piccata stuffed mushrooms

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

Stuffed mushrooms with text 683x1024 1

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.

chicken piccata stuffed mushrooms

chicken piccata stuffed mushrooms

chicken piccata stuffed mushrooms

chicken piccata stuffed mushrooms

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

Enjoy!
Tammy

 

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Tammy

Owner at Pink Peppermint Design
Tammy Mitchell is the founder and creative director of lifestyle blog pinkpeppermintdesign.com. Along with being a homeschooling mom of two kiddos, she is also an in-demand prop and event stylist, photographer, interior and graphic designer. Here on Pink Peppermint Design, she aims to share creative DIY projects, easy entertaining and gift ideas, inspiring interiors and events, as well as her life, with thousands of readers every month. She lives in Southern California, with her husband and two children.
Stuffed mushrooms 2

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