Recipe: Stuffed Mushrooms with Creamed Chicken

P3 and P4 LegalMushroom and cream go together like peas and carrots. ::giggle::

But seriously, mushrooms are delectable with any sort of creamy concoction, and this recipe is no exception!

I have to admit something … when I tested this recipe, these were great hot, but they were also delicious COLD!  So it’s a great make ahead and take with you on the go type of meal, and it’s really incredible how satiating just a serving of these are!

I use canned chicken with this recipe.  I happen to be able to get a brand of canned chicken at my local WinnDixie that is nothing but chicken, sea salt and water.  No junk, hooray!  Using the canned chicken makes this meal quite quick.  One of those things you can throw together when you get home from work, and then relax for a while before dinner is ready.

Some little known facts on mushrooms:

  • One portabella mushroom has more potassium than a banana. White and crimini mushrooms are also good sources of potassium. Potassium helps the human body maintain normal heart rhythm, fluid balance, and muscle and nerve function.
  • Mushrooms are an excellent source of copper, a mineral that the body needs to produce red blood cells and for other functions.
  • Mushrooms have significant amounts of three B-complex vitamins: riboflavin (rye-bo-FLAY-vin), niacin (NYE-eh-sin), and pantothenic (pan-toe-THIN-ick) acid. The B vitamins help release energy from the fat, protein, and carbohydrates in food.
  • The largest living organism ever found is a honey mushroom, Armillaria ostoyae. It covers 3.4 square miles of land in the Blue Mountains of eastern Oregon, and it’s still growing!


Stuffed Mushrooms With Creamed Chicken 500x375

Stuffed Mushrooms with Creamed Chicken
2 servings

10 minutes prep
40 minutes start to finish

8 large mushrooms
1 small can chicken, drained (5 oz)
6 oz cream cheese
1/4 cup half and half
1/2 sweet onion, chopped
2 tbsp Parmesan cheese (for topping)
1 tbsp butter
salt and pepper to taste

Preheat oven to 350 degrees.

Remove stems from the mushrooms and chop.  Place the chopped onions and chopped mushroom stems in a heated buttered pan.  Let cook for about 5-10 minutes, until onions soften.

Add half and half and cream cheese, allow to melt and mix well.

Drain chicken and add to the mixture and salt and pepper to taste.

Place mushrooms on a cookie sheet, or better yet on a wire rack (will help them stabilize), add a bit of sauce to each mushroom, then top with parmesan cheese.

Bake around 20 minutes or until browned and mushrooms are tender.

Entire Recipe:

1097 Calories
97g Fat (79% calories from fat)
40g Protein
19g Carbohydrate; 3g Dietary Fiber
341mg Cholesterol; 909mg Sodium; 1118mg Potassium

Per Serving:

549 Calories
49g Fat (79% calories from fat)
20g Protein
9g Carbohydrate; 1g Dietary Fiber
170mg Cholesterol; 455mg Sodium; 559mg Potassium

Serving Idea:  These would make great appetizers for a pot luck.  They are great hot or cold so they can set out for a while with no repercussions.    This is a meal in itself, serve with a side salad and you are all set!

Note:  Make sure your cream cheese or half and half has no carrageenan.

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