Chicken Stuffed Mushrooms Recipe (2024)

FAQs

What goes with stuffed mushrooms? ›

The answer is yes–often, they scour intrinsically for added protein sources. Caterpillars, earthworms, and, of course, mushrooms are irresistible treats! In fact, commercial-scale farms often use feeds fortified with proteins that are sourced from edible species.

Rinse your mushrooms!

Mushrooms—especially common mushrooms like white button and cremini—have a lot of moisture in them, and the dry-sauté cooking method is designed to pull that moisture out of the mushrooms, so a little extra moisture from a quick rinse is fine. It'll evaporate when you cook them.

How do you get water out of mushrooms before stuffing? To remove excess moisture from mushrooms, it's important to roast the mushroom caps in the oven for a few minutes before stuffing to help release some of their natural moisture.

Olive oil: I cook my mushrooms in the skillet with olive oil (I like how it adds a golden brown crust and flavor). Butter, garlic, lemon, and thyme: After cooking my mushrooms, I stir in butter, garlic, fresh lemon zest, fresh thyme leaves, and a bit of lemon juice.

To prepare: Rinse briefly under cold running water and dry before use. Do not peel. Leave the mushrooms whole or slice as necessary. If baking and stuffing remove the stalk before stuffing.

Mushroom gills are completely edible, but not everyone is jazzed about including them in their dish.

As far as the kind of mushrooms to use, you have many options such as baby bellas (also known as cremini mushrooms), white button mushrooms, oyster mushrooms, shiitake mushrooms, or portobellos. I used one kind of mushroom (baby Bella mushrooms) in this recipe, but you can also mix it up with a couple different types.

The Chicken of the Woods mushroom, also known as Chicken mushroom or Sulfur Shelf is a true gem. Laetiporus sulphureus is technically what's known as a Polypore, or Shelf mushroom. Polypores are so named due to the thousands of tiny pores which line their undersides, and release spores into the wind.

Do chicken mushrooms taste like chicken? ›

Chicken of the woods mushrooms have a meaty texture when cooked, and offer a mild lemony note that's reminiscent of chicken, lobster, or crab. The "chicken" flavor associated with these mushrooms lends itself to a reliable meat substitute for vegetarian or vegan meal options.

Mushrooms are mostly water. You have to drive that water out to concentrate their flavor and prevent them from being mushy. Sautéing them in hot oil, getting them nicely browned and cooking them until they are dry will give you the best results. Once you've done that, you can use them however you like.

Thanks to their spongey structure (similar to eggplants), mushrooms are highly prone to emitting a lot of moisture as they cook. It's near impossible for mushrooms to brown until this water has evaporated because the moisture makes it difficult for them to reach a high enough internal temperature.

It's easy for mushrooms to teeter between drying out and becoming overly wet, even in the fridge. To prevent a soggy fate, you'll want to toss the mushrooms in a paper bag or a basket with a paper towel to soak up the moisture. Avoid storing mushrooms in the crisper drawer, where there's more moisture.