Amazing Appetizers : Chicken Piccata Stuffed Mushrooms
Recipe type: Appetizer
  • 4 (8oz.) pkgs. fresh button mushrooms
  • 6 T. butter
  • ¼ c. minced green onion
  • 1 T. minced capers
  • 1 t. dried thyme
  • ½ t. salt
  • ¼ t. ground black pepper
  • 1 c. chopped cooked chicken
  • ½ c. dry white wine
  • 4 oz. cream cheese
  • ½ c. panko (Japanese breadcrumbs)
  • ¼ c. butter, melted
  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 ½ 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.
Recipe by Pink Peppermint Design at