Stuffed Mushroom Caps

Stuffed Mushroom Caps

Stuffed Mushroom Caps


Makes about 26 stuffed mushrooms


2 packages (8 ounces each) fresh mushrooms
1 tablespoon butter
2/3 cup finely chopped cooked chicken
1/4 cup grated Parmesan cheese
1 tablespoon chopped fresh basil
2 teaspoons lemon juice
1/8 teaspoon onion powder
1/8 teaspoon salt
Pinch pepper
Pinch garlic powder
1 small package (3 ounces) cream cheese, softened


  1. Preheat oven to 350°F. Clean mushrooms; remove stems and finely chop. Arrange mushroom caps, smooth side down, on greased baking sheet.
  2. Melt butter in medium skillet over medium-high heat; cook mushroom stems 5 minutes. Add chicken, Parmesan cheese, basil, lemon juice, onion powder, salt, pepper and garlic powder to skillet. Cook and stir 5 minutes. Remove from heat; stir in cream cheese.
  3. Spoon mixture into hollow of each mushroom cap. Bake 10 to 15 minutes until heated through. Sprinkle with paprika.

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