Ingredients
Scale
- 24 large white button or cremini mushrooms
- 1.5 cups cooked chicken, finely shredded or chopped
- 4 oz cream cheese, softened to room temperature
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 green onions, thinly sliced
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- Fresh parsley for garnish
Instructions
- Preheat your oven to 400°F (200°C). Wipe the mushrooms clean with a damp paper towel to remove any dirt. Gently pop the stems out of the mushroom caps. Finely chop about half of the stems and set them aside to use in the filling; discard the rest or save them for a soup. Lightly brush the exterior of the mushroom caps with olive oil and place them cavity-side up on a parchment-lined baking sheet.
- In a medium mixing bowl, combine the softened cream cheese, shredded chicken, Parmesan cheese, minced garlic, chopped mushroom stems, green onions, oregano, salt, and pepper. Stir the mixture vigorously until everything is well-incorporated and creamy. Use a small spoon or a piping bag to fill each mushroom cap generously, mounding the filling slightly over the top.
- Place the baking sheet in the center rack of the oven. Bake for 18 to 20 minutes, or until the mushroom caps are tender and the chicken filling is heated through and golden brown on top. Remove the tray from the oven and let the mushrooms rest for 5 minutes to allow the juices to settle. Transfer to a serving platter, garnish with freshly chopped parsley, and serve warm.
- Cook Time: 35 minutes