Stuffed mushrooms are my favorite appetizer to serve at dinner parties. First of all, I absolutely love mushrooms and a party is always a good excuse. Second of all, these mushrooms always receive high praises from guests and are very easy to make. So if you are a mushroom lover or planing to host a dinner party, this is a great recipe to try.
Prepared by: Julie P.
1 pack of large white mushrooms
1 cup of shredded mozzarella cheese
½ cup of Italian style bread crumbs
5 strips of precooked grilled chicken
(or 1 small grilled chicken breast)
½ can of corn
½ cup of real bacon bits
2 table spoons of honey
Olive oil, Salt & Pepper
Cut up the chicken into small pieces.
Note: Sometimes it’s faster to buy the precooked chicken strips, but grilling a chicken breast at home will work perfectly as well.
Clean the mushrooms using a damp paper towel – remove all dirt.
Note: Do not soak the mushrooms in water as they will absorb water.
Gently pop-out the stems.
Note: The stems should come out easily with a quiet “pop”.
Remove the “extra” mushroom “skin” along the edge.
Note: I use small scissors and just cut around the edge.
Cut the stems of the mushrooms into little pieces.
Pour about 1-2 table spoons of olive oil into a small-medium pan.
Turn the heat to medium-low.
Place the diced mushrooms into the skillet.
Note: Stir mushrooms frequently so they don’t burn.
Once the mushrooms brown up (they will change color and the pieces will shrink in size) add bacon bits.
Turn the heat to the lowest setting.
Add corn, chicken and bread crumbs to the skillet. Mix everything well.
Add the mozzarella cheese, once the cheese begins to melt the mixture will become gooey and sticky.
Note: Turn off the heat under the skillet.
Prepare a baking tray and turn the oven to preheat on 425F.
Pour some honey into a cup or a little bowl.
Using a brush, smear the honey all over the outside of the mushrooms caps and place them on the baking tray.
Spoon out the stuffing from the skillet into the honey covered mushroom caps.
Note: If you’d like you can sprinkle some mozzarella cheese over the tops of the topping.
Space the mushrooms apart evenly and place the tray into the oven.
Note: The caps will slide all over the place because of the honey, so you might have to reposition them using a spatula. Caution: the oven is hot.
Bake the mushrooms for 10-15 minutes, until the caps turn slightly brown.
Note: If you sprinkled mozzarella cheese on top after 15 minutes it might start to burn, so take them out before that.
Make sure to serve these hot, or as warm as possible, somehow they just don’t taste the same cold. Also, this recipe easily converts into a vegetarian one, just remove chicken and bacon, add red bell peppers and you are good to go – either way, definitely yummy stuffed mushrooms!