Craving a dish that's both tasty and simple? You’ll love my Pesto Chicken Stuffed Mushrooms! These savory bites combine meaty portobello or cremini mushrooms with creamy pesto, tender chicken, and melted cheese. Perfect for dinner or a party, they’re easy to make and explode with flavor. Join me as we whip up this delightful recipe that will impress your guests and satisfy your taste buds!
Why I Love This Recipe
- Delicious Flavor Combination: The blend of basil pesto, cream cheese, and cheeses creates a rich and creamy filling that complements the earthy mushrooms perfectly.
- Easy to Prepare: This recipe is quick to put together, making it a great option for weeknight dinners or last-minute gatherings.
- Healthy and Satisfying: With protein-packed chicken and nutritious mushrooms, these stuffed delights offer a satisfying meal without being overly heavy.
- Customizable: You can easily swap the chicken for other proteins or add your favorite vegetables to the filling for a personal touch.
Ingredients
Main Ingredients
- 12 large portobello or cremini mushrooms, stems removed
- 1 cup cooked chicken, chopped
- 1/2 cup basil pesto
Additional Ingredients
- 1/2 cup cream cheese, softened
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated parmesan cheese
Seasoning and Garnish
- 2 cloves garlic, minced
- 1 teaspoon lemon juice
- Fresh basil leaves for garnish
To make pesto chicken stuffed mushrooms, you need the right ingredients. Start with large portobello or cremini mushrooms. They are perfect for stuffing. You will also need cooked chicken. This can be rotisserie chicken or leftovers from a previous meal. For flavor, use basil pesto. You can buy it or make your own.
Next, add cream cheese for a creamy texture. Shredded mozzarella cheese gives a nice stretch. Grated parmesan cheese adds that salty kick.
For seasoning, use minced garlic. It gives a fresh taste. A splash of lemon juice brightens the dish. Finally, garnish with fresh basil leaves for color and flavor. These ingredients come together to create a delicious meal that is easy to make.
Step-by-Step Instructions
Cooking Preparation
- Preheat your oven to 375°F (190°C).
- Clean the mushrooms by wiping them with a damp cloth. Remove the stems gently to leave space for the filling.
Mixing the Filling
- In a large bowl, combine the chopped chicken and basil pesto.
- Add the softened cream cheese to the mix. Stir until the mixture is creamy and smooth.
- Toss in the minced garlic and lemon juice. Blend it well.
- Finally, fold in the shredded mozzarella and grated parmesan cheese. Add salt and pepper to taste.
Stuffing the Mushrooms
- Carefully fill each mushroom cap with the chicken and pesto mixture. Press it in lightly to fit well.
- Place the stuffed mushrooms on a baking sheet lined with parchment paper. This helps with easy cleanup.
Baking and Finishing Touches
- Bake the mushrooms in the preheated oven for 20-25 minutes. Look for tender mushrooms and golden tops.
- Once done, remove them from the oven. Let them cool for a couple of minutes.
- Garnish with fresh basil leaves before serving. This adds a lovely touch!
Tips & Tricks
Choosing the Right Mushrooms
When selecting mushrooms, you can choose between portobello and cremini. Portobello mushrooms are large and meaty. They have a strong flavor that stands out. Cremini mushrooms are smaller and more delicate. They add a nice earthiness to the dish. I prefer portobello for this recipe. Their size holds the filling well. However, use cremini if you want a bite-sized option.
Making Homemade Pesto
You can make quick pesto at home with just a few ingredients. Here’s a simple recipe:
- 2 cups fresh basil leaves
- 1/2 cup grated Parmesan cheese
- 1/2 cup olive oil
- 1/3 cup pine nuts
- 2 cloves garlic
In a food processor, blend the basil, garlic, and pine nuts. Then, slowly add the olive oil until smooth. Finally, stir in the Parmesan cheese. This homemade pesto brightens your stuffed mushrooms. It tastes fresher than store-bought options. You can also add nuts or seeds for extra texture.
Serving Suggestions
Pair these stuffed mushrooms with sides and drinks that complement their flavors. A light salad with lemon vinaigrette balances the richness. Garlic bread makes a great side as well. For drinks, consider a crisp white wine or sparkling water. These choices enhance the meal without overpowering it. Enjoy your mushrooms as a starter or main dish, depending on your mood!
Pro Tips
- Use Fresh Ingredients: Always opt for fresh basil and high-quality chicken for a more vibrant flavor in your stuffed mushrooms.
- Adjust the Cheese: Feel free to experiment with different types of cheese, such as goat cheese or feta, for a unique twist on the filling.
- Prep Ahead: You can prepare the filling a day in advance and store it in the refrigerator. Just fill the mushrooms and bake them when ready to serve.
- Perfectly Cooked Mushrooms: To ensure even cooking, choose mushrooms that are uniform in size and avoid overcrowding the baking sheet.
Variations
Vegetarian Option
To make a vegetarian version, swap the chicken with roasted vegetables. Use veggies like bell peppers, zucchini, and eggplant. Roast them until soft and flavorful. This mix adds a nice texture and taste to the dish. You still get the creaminess and richness from the pesto and cheese.
Different Cheese Combinations
You can change the cheese for a new flavor. Try goat cheese or feta instead of cream cheese. Goat cheese gives a tangy taste, while feta adds a salty touch. Both melt well and pair nicely with the pesto. Feel free to mix them with mozzarella for extra creaminess.
Flavor Enhancements
For more flavor, add spinach or sun-dried tomatoes to the filling. Spinach brings a fresh taste and extra nutrients. Sun-dried tomatoes add a sweet and tangy kick. Mix these with the chicken and pesto for a tasty twist. These additions make the stuffed mushrooms even more special and vibrant.
Storage Info
Refrigeration
To store leftovers, let the mushrooms cool first. Use an airtight container. Keep them in the fridge for up to three days. This helps keep the flavors fresh. When you want to eat them, simply reheat.
Freezing Instructions
You can freeze these stuffed mushrooms. Place them in a freezer-safe container. They will last up to three months. When ready to eat, defrost in the fridge overnight. Bake them at 375°F (190°C) for 15-20 minutes. This will help them stay tasty.
Serving Fresh vs. Leftovers
Freshly baked mushrooms taste best. However, leftovers can still be great. To enjoy them, reheat gently. This keeps the texture nice. Serve with a drizzle of extra pesto for added flavor.
FAQs
Can I prepare these ahead of time?
Yes, you can make these stuffed mushrooms ahead of time. Here are some tips for pre-preparation:
- Prepare the filling up to one day in advance.
- Store the filling in an airtight container in the fridge.
- Stuff the mushrooms just before baking.
- You can also stuff the mushrooms and cover them.
- Keep them in the fridge for up to 24 hours.
How do I know when the mushrooms are done?
The mushrooms are done when they look tender and slightly brown. Here are signs of readiness:
- The mushroom caps should be soft to the touch.
- The cheese on top should be melted and golden brown.
- You can use a fork to check if they are easily pierced.
What can I substitute for cream cheese?
If you need a substitute for cream cheese, there are options. Here are some alternative options and suggestions:
- Use Greek yogurt for a lighter choice.
- Mashed avocado can also work well.
- Ricotta cheese adds a nice flavor too.
- Just keep the texture in mind when choosing a swap.
This blog post covered a tasty mushroom dish filled with chicken, cheese, and pesto. We discussed the main ingredients and how to prepare and bake them. You learned tips for choosing mushrooms, making your own pesto, and serving ideas.
Incorporate variations to suit your taste, whether vegetarian or cheese lover. Proper storage ensures you enjoy leftovers just as much. Experiment and have fun cooking! This dish can become a favorite for any meal.
