Chicken Stuffed Mushrooms Recipe

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Chicken stuffed mushrooms

Evie Normandin


Made these up for a quick gluten free appetizer.

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1 pkg
whole mushrooms
1/2 lb
ground chicken
2 Tbsp
ricotta cheese
2 Tbsp
parmesan cheese
1 Tbsp
italian seasoning
1 tsp
garlic powder
1 tsp
onion powder
2 Tbsp
sun dried tomatoes, dry packed
1/2 tsp
salt and pepper

Directions Step-By-Step

Preheat oven to 350 degrees.
Wash and dry mushrooms, remove stems and clean out the gills. Save for another use. (I use mine for pizza topping or in scrambled eggs.)
Mince or pulse tomatoes in food processor until fine.
Mix ingredients. Stuff mushrooms, don't pack them too hard or they will break the mushrooms, but you can stack them up since the stuffing is not very mushy.
Place on ungreased baking sheet. Put them gently into the oven or they will all fall over and cook on thier sides. Cook for 25 minutes or until they are firm to the touch. Makes about 15 bite size appetizers.

About this Recipe

Course/Dish: Poultry Appetizers
Other Tags: Quick & Easy, Healthy