Chicken stuffed mushrooms

Chicken Stuffed Mushrooms

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Evie Normandin


Made these up for a quick gluten free appetizer.


★★★★★ 1 vote

25 Min


  • 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

How to Make Chicken stuffed mushrooms


  1. Preheat oven to 350 degrees.
  2. 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.)
  3. Mince or pulse tomatoes in food processor until fine.
  4. 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.
  5. 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.

Printable Recipe Card

About Chicken stuffed mushrooms

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

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