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Chicken Piccata Stuffed Mushrooms

Source of Recipe


Paula Deen



List of Ingredients



• 2 pounds fresh button mushrooms
  
• 6 Tbsp butter
  
• ¼ cup minced green onion
  
• 1 Tbsp minced capers
  
• 1 tsp dried thyme
  
• ½ tsp salt
  
• ¼ tsp ground black pepper
  
• 1 cup chopped cooked chicken
  
• ½ cup dry white wine
  
• 4 ounces cream cheese
  
• ½ cup panko (Japanese bread crumbs)
  
• ¼ cup butter, melted
  






Instructions



1. Preheat oven to 350° F. Grease a 15- x 10-inch jelly-roll pan.
   Clean mushrooms, removing stems; set caps aside. Finely chop enough mushroom stems to equal ½ cup. Discard remaining stems.
   
   
2. In a large skillet, melt 6 tablespoons butter over medium heat. Add mushroom stems, green onion, capers, thyme, salt and pepper; cook 5 minutes, stirring frequently, or until the stems are tender. Stir in chicken and wine; cook 5 minutes, or until wine has evaporated. Add cream cheese and panko, stirring until combined.
   
   
3. Fill mushroom caps evenly with chicken mixture. Place in pan, and brush each with melted butter. Bake 20 minutes. Serve immediately.
   
   Makes about 2½ dozen.
   
   






Final Comments


Mushroom caps may be filled two days before baking.
Cover with plastic wrap and refrigerate until ready to bake.