Chicken Piccata Stuffed Mushrooms
Source of Recipe
Paula Deen
List of Ingredients
- 2 pounds fresh button mushrooms
- 6 Tbsp butter
- � cup minced green onion
- 1 Tbsp minced capers
- 1 tsp dried thyme
- � tsp salt
- � tsp ground black pepper
- 1 cup chopped cooked chicken
- � cup dry white wine
- 4 ounces cream cheese
- � cup panko (Japanese bread crumbs)
- � cup butter, melted
Instructions
- Preheat oven to 350� F. Grease a 15- x 10-inch jelly-roll pan.
Clean mushrooms, removing stems; set caps aside. Finely chop enough mushroom stems to equal � cup. Discard remaining stems.
- In a large skillet, melt 6 tablespoons butter over medium heat. Add mushroom stems, green onion, capers, thyme, salt and pepper; cook 5 minutes, stirring frequently, or until the stems are tender. Stir in chicken and wine; cook 5 minutes, or until wine has evaporated. Add cream cheese and panko, stirring until combined.
- Fill mushroom caps evenly with chicken mixture. Place in pan, and brush each with melted butter. Bake 20 minutes. Serve immediately.
Makes about 2� dozen.
Final Comments
Mushroom caps may be filled two days before baking.
Cover with plastic wrap and refrigerate until ready to bake.
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