chicken-stuffed mushrooms

Ingredients

• Servings: 6
• 1 pound medium button or mini-bella mushrooms
• 2 tablespoons unsalted butter
• 1 large onion, finely chopped
• 1 large clove garlic, minced
• 1 cooked boneless chicken breast half, finely diced*
• 1 1/2 tablespoons diamond crystal® kosher salt
• 3/4 teaspoon coarsely ground pepper
• 1 tablespoon all-purpose flour
• 1 cup whipping cream
• 5 tablespoons chopped fresh parsley, divided
• finely shredded mozzarella or parmesan cheese (optional)

Recipe

• heat oven to 350 degrees f.
• remove stems from mushrooms, but do not discard. using a small melon baller, scoop out insides of mushrooms, leaving at least half shell to allow more room for filling. finely chop mushroom stems and centers.
• melt butter over medium heat in large skillet. add onion and garlic; cook 1 minute. stir in chicken, chopped mushrooms, diamond crystal® kosher salt, and pepper. cook and stir 3 minutes longer. blend in flour, cream and 3 tablespoons parsley. cook and stir until bubbly and thickened. remove from heat.
• spoon mixture evenly into mushroom caps. place in lightly oiled, shallow baking dish. bake 10 minutes. top with remaining 2 tablespoons parsley and garnish with mozzarella or parmesan cheese, if desired. bake 5 to 10 minutes longer or until hot and cheese melts. garnish with additional parsley, if desired.