These Chicken and Cheese Stuffed Mushrooms are the perfect hearty appetizer for your next party!
Chicken and Cheese Stuffed Mushrooms
Having a warm, hearty appetizer for a party is always a good idea and in my opinion stuffed mushrooms are about as good as it gets! I love how versatile they are and fairly easy to make once you get the hang of it. This version is special because it starts with ground chicken (or turkey) unlike so many sausage stuffed mushroom recipes.
🛒Ingredients needed:
- olive oil
- lean ground chicken or turkey
- onion and garlic
- thyme and red pepper flakes
- Gruyere cheese
- salt and pepper
- mushrooms
- breadcrumbs
✏️How to make Chicken and Cheese Stuffed Mushrooms:
*The complete, printable recipe with all ingredients and instructions is at the end of this post.
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Preheat the oven to 350°F. In a large skillet add a drizzle of olive oil over medium heat. Then add the the ground meat and cook it for 4 to 5 minutes until it’s cooked through. Add the onions, garlic, and spices and continue to cook for a few minutes.
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Once the meat is cooked and veggies are softened, season the mixture with salt and pepper to your liking. Remove the mixture from the heat and stir in the cheese.
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To prep the mushrooms, rinse them well and pat them dry. Then use a sharp paring knife to hollow out the center of each mushroom.
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Fill the mushrooms with the chicken mixture. Really pack it in there until the mixture is mounded on top of each mushroom.
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Place the stuffed mushrooms in a baking dish. When all mushrooms are stuffed, sprinkle each mushroom with ½ teaspoon breadcrumbs.
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Bake mushrooms for 25 to 30 minutes until breadcrumbs are browned and mushrooms are tender. Serve while warm.
➡️Recipe Tips:
- I like Gruyere, but anything melty and delicious would work great. Emmental and Jarlsberg would be good substitutes for the Gruyere.
- There are two options when it comes to the mushrooms. You can use normal white button mushrooms or the baby bella mushrooms.
- Really stuff the mushrooms with the chicken mixture and top them all with some breadcrumbs. If you’re going low carb, then skip the breadcrumbs.
✔️What to do with Chicken and Cheese Stuffed Mushrooms:
- These are popular and go fast, so if you’re having a party double or even triple this recipe.
- Next time you agree to bring an appetizer to a gathering, bring these ready-to-bake. Then, just pop them in your host’s oven and you’ll have a nice hot appetizer for everyone to enjoy.
- Think about pairing these with another healthy appetizer like Low Fat Baked Crab Cakes.
★How to Store:
You can store these baked or unbaked in the refrigerator for 2 to 3 days. Heat and enjoy!
❤️Why I love this recipe:
- I love these as an appetizer, but if I’m being honest, I can absolutely make a meal out of them. With a small side salad, I’m happy. They are that good!
- I always like party food that I can prepare ahead of time. These stuffed mushrooms are perfect for that. I can have them ready to go and just pop them in the oven a half hour before I want to serve them.
- I love that such a delicious appetizer is also low in fat and calories. That’s a real win!
The Best Appetizer Recipes:
- Spinach and Sundried Tomato Puff Pastry Pinwheels
- Pepperoni Pizza Dip
- Greek Spinach Triangles
- Beer and Bacon Dip
- Peach and Brie Bruschetta
- Honey Roasted Peanuts
- Grilled Sweet Peppers with Goat Cheese
- Chimichurri Meatballs
There is a link to the WW Points in the recipe card below. Use lean ground turkey instead of chicken if you’re counting WW points.
Chicken and Cheese Stuffed Mushrooms
The perfect hearty appetizer!
Ingredients
- 1 tablespoon olive oil
- 16 ounces lean ground chicken or turkey
- ½ medium sweet onion, finely chopped
- 2 medium garlic cloves, minced
- ½ teaspoon dried thyme
- ¼ teaspoon red pepper flakes
- 4 ounces Gruyere cheese, grated
- salt and pepper
- 18 medium-sized baby bella (or white button) mushrooms
- 3 tablespoons breadcrumbs
Instructions
- Preheat the oven to 350°F. In a large skillet add a drizzle of olive oil over medium heat. Then add the the ground meat and cook it for 4 to 5 minutes until it's cooked through. Add the onions, garlic, and spices and continue to cook for a few minutes.
- Once the meat is cooked and veggies are softened, season the mixture with salt and pepper to your liking. Remove the mixture from the heat and stir in the cheese.
- To prep the mushrooms, rinse them well and pat them dry. Then use a sharp paring knife to hollow out the center of each mushroom.
- Fill the mushrooms with the chicken mixture. Really pack it in there until the mixture is mounded on top of each mushroom.
- Place the stuffed mushrooms in a baking dish. When all mushrooms are stuffed, sprinkle each mushroom with ½ teaspoon breadcrumbs.
- Bake mushrooms for 25 to 30 minutes until breadcrumbs are browned and mushrooms are tender. Serve while warm.
Notes
- If counting WW points, use use 99% fat free ground turkey.
Nutrition
Serving: 1mushroom, Calories: 76kcal, Carbohydrates: 3g, Protein: 9g, Fat: 3g, Saturated Fat: 1g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 1g, Trans Fat: 0.004g, Cholesterol: 21mg, Sodium: 137mg, Potassium: 159mg, Fiber: 0.4g, Sugar: 1g, Vitamin A: 75IU, Vitamin C: 1mg, Calcium: 71mg, Iron: 0.5mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Is the calorie count 76 calories per 1 mushroom or 76 Calories per 18 mushrooms. The way it’s written in the recipe is confusing and doesn’t elaborate!
Sorry- yes, it’s per mushroom.
These stuffed mushrooms look amazing! I’m always looking for more mushroom recipes and can’t wait to try these!
Thanks so much, Lori for sharing my Honey Roasted Peanuts here too! I hope everyone enjoys them! xo