Blue Cheese Chicken Stuffed Mushrooms

Total Time:Prep: 15 min. Bake: 30 min.

Recipe by Laurie Bock, Lynden, Washington

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 12, 2024

This recipe for stuffed mushrooms gets heat from habanero peppers that's tempered by the richness of blue cheese. Four large portabella mushrooms can be substituted for the smaller mushrooms for an entree. —Laurie Bock, Lynden, Washington

Peppers (Hot)

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
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Blue Chicken Stuffed Mushrooms

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Yield:3 dozen
Prep:15 min
Cook:30 min
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Ingredients

  • 36 whole fresh mushrooms
  • 1/4 pound ground chicken
  • 1/3 cup crumbled blue cheese
  • 1/4 cup plus 1 tablespoon minced fresh parsley, divided
  • 2 tablespoons sliced almonds
  • 1 habanero pepper, seeded and finely chopped
  • 1 garlic clove, minced
  • 1/2 teaspoon za'atar seasoning
  • 2 tablespoons fig jam, warmed
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Directions

  1. 1
    Preheat oven to 400°. Remove and finely chop mushroom stems. Arrange mushroom caps on ungreased baking sheets.
  2. 2
    In a large bowl, combine ground chicken, chopped mushroom stems, blue cheese, 1/4 cup parsley, almonds, pepper, garlic and za'atar seasoning. Stir until blended. Carefully spoon into mushroom caps. Brush with jam.
  3. 3
    Bake until meat is no longer pink and mushrooms are tender, 30-32 minutes. Sprinkle with remaining 1 tablespoon parsley before serving. Serve warm.

Nutrition Facts

1 stuffed mushroom: 18 calories, 1g fat (0 saturated fat), 3mg cholesterol, 19mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 1g protein.
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