Ingredients
- Large Mushrooms: 1 pound (about 10-12), preferably Cremini or Portobello (if using large Portobellos, you might only need 4-5). These provide the perfect edible vessel for our delicious filling.
- Olive Oil: 2 tablespoons, plus extra for drizzling. A good quality olive oil for sautéing and adding richness.
- Cooked Chicken: 1 cup, finely diced or shredded. Rotisserie chicken works wonderfully here for convenience and flavor.
- Yellow Onion: 1/2 medium, finely chopped. Adds a foundational aromatic sweetness.
- Garlic: 3 cloves, minced. For that essential pungent, savory kick.
- Fresh Spinach: 5 ounces (about 5 packed cups), roughly chopped. Provides earthy flavor, vibrant color, and nutrients. Frozen spinach (thawed and squeezed dry) can be substituted.
- Cream Cheese: 4 ounces, softened. The key to a creamy, luscious filling.
- Parmesan Cheese: 1/4 cup, freshly grated, plus more for topping. Adds a salty, nutty, umami depth.
- Mozzarella Cheese: 1/4 cup, shredded. For that delightful melty, cheesy pull.
- Breadcrumbs: 1/4 cup (Panko preferred for extra crunch), plus more for topping. Helps bind the filling and creates a crispy top.
- Chicken Broth or White Wine: 2 tablespoons (optional). Adds a little moisture and depth of flavor to the filling.
- Salt: 1/2 teaspoon, or to taste. Essential for enhancing all the flavors.
- Black Pepper: 1/4 teaspoon, or to taste. Adds a gentle warmth.
- Nutmeg: A tiny pinch (optional). Complements the spinach and cream beautifully.
- Fresh Parsley: 2 tablespoons, chopped, for garnish (optional). Adds a touch of freshness and color.
Instructions
- Prepare the Mushrooms: Preheat your oven to 375°F (190°C). Gently clean the mushrooms with a damp paper towel. Carefully remove the stems by wiggling them side to side until they pop out. Finely chop the mushroom stems; you’ll use these in the filling. Arrange the mushroom caps, cavity side up, in a lightly greased baking dish or on a baking sheet lined with parchment paper. Drizzle lightly with olive oil and season with a pinch of salt and pepper.
- Sauté Aromatics and Stems: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened. Add the minced garlic and chopped mushroom stems and cook for another 5-7 minutes, until the stems have released their moisture and started to brown.
- Wilt the Spinach: Add the chopped fresh spinach to the skillet in batches, if necessary. Cook, stirring frequently, until the spinach has wilted down completely, about 2-3 minutes. If using frozen spinach (thawed and well-squeezed), add it now and cook for 1-2 minutes to heat through.
- Create the Filling Base: Transfer the spinach and onion mixture to a mixing bowl. Add the softened cream cheese to the warm mixture and stir until well combined and smooth.
- Add Chicken and Cheeses: Stir in the diced cooked chicken, 1/4 cup Parmesan cheese, 1/4 cup mozzarella cheese, and 1/4 cup breadcrumbs. If the mixture seems too stiff, add the 2 tablespoons of chicken broth or white wine to loosen it slightly.
- Season the Filling: Season the mixture with salt, pepper, and a pinch of nutmeg (if using). Taste and adjust seasonings as needed. Remember that Parmesan cheese is salty, so be mindful when adding extra salt.
- Stuff the Mushrooms: Generously spoon the spinach and chicken filling into each mushroom cap, mounding it slightly on top.
- Top and Bake: In a small bowl, combine a tablespoon or two of extra breadcrumbs with a tablespoon of extra Parmesan cheese. Sprinkle this mixture over the top of the stuffed mushrooms. You can also drizzle with a tiny bit more olive oil if desired for extra crispiness.
- Bake to Perfection: Bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender, the filling is heated through, and the topping is golden brown and bubbly.
- Rest and Garnish: Let the stuffed mushrooms rest for 5 minutes before serving. This allows the filling to set slightly and prevents burning your mouth! Garnish with freshly chopped parsley, if desired.
Nutrition
- Serving Size: one normal portion
- Calories: 350
- Fat: 25g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 22g