May 29, 2016
I generally make these a couple of times during the holidays, as they're a tasty way to use up leftover poultry & stuffing. They also make a wonderful appetizer for family gatherings or parties.
Serves: 4 to 8
1 Prepped mushroom caps.
2 Preheat oven to 425°. In a small skillet; melt 1 Tblsp butter on medium high. Lightly sauté onion, a minute or so, until softened.
3 Remove from heat & stir in flour parsley, garlic, chicken, cream, salt & pepper. Let cool 10 minutes.
4 Place mushroom caps in a 13 x 9 x 2 glass baking dish. Fill each cap, to the rim, with mixture (if using stuffing, skip step# 5).
5 Melt remaining 2 Tblsp butter & mix with bread crumbs.
6 Gently press some bread crumbs or stuffing on each mushroom cap (see Tip# 1).
7 Bake, uncovered, for 15 minutes till bread crumbs are golden & starting to crisp. Cool 5 minutes & serve.
Tips & Suggestions
1 You can make these a few hours ahead of time. At the end of step# 6; cover & refrigerate till ready to bake, but be sure to add 5 minutes to the baking time if they're going from refrigerator to oven.
2 These really don't freeze well. I tried freezing them, both uncooked & cooked. Once reheated, they were kind of mushy & rubbery. So, my advice is to eat them the same day you make them.