Chicken Stuffed mushrooms

Chicken Stuffed mushrooms


1 package of organic chicken sausage, cooked and chopped into tiny pieces
28-35 large white mushrooms, washed and stemmed
1/2 cup Italian style bread crumbs
1/2 cup of Panko
1 cup of Pecorino Romano
3 TBSP of fresh parsley, chopped
2 TBSP of fresh mint, chopped
2/3 cup of extra virgin olive oil


Pre-heat the oven to 400 degrees

Start off by cooking the chicken sausage. I placed the chicken on my stove top grill until the inside temp is 160 degrees. You can also bake or broil your chicken sausage. Once that is cooked, let cool and chop into tiny pieces and place aside.

In a bowl, Stir together the bread crumbs, Panko, Pecorino Romano, garlic, parsley, mint, salt and pepper to taste, and olive oil. Add the chicken and stir again.

Coat your tin foil pan or baking sheet with olive oil. Spoon the filling into the mushroom cavities and arrange on the baking sheet, cavity side up. Drizzle a little olive oil over the filling in each mushroom. Bake until the mushrooms are tender and the filling is heated through and golden on top, about 25 minutes. Serve.

*if you are a vegetarian, omit the chicken sausage and enjoy 🙂






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