Chicken Artichoke Stuffed Mushrooms
Rating
Chicken Artichoke Stuffed Mushrooms >>> any other appetizer.
Ingredients
- 1 Tyson Fresh All Natural Boneless Skinless Chicken Breast (about 8-oz.)
- 2 c. low-sodium chicken broth
- Kosher salt
- 6 oz. cream cheese, softened
- 1½ c. shredded mozzarella, divided
- ½ c. freshly grated Parmesan
- 2 cloves garlic, minced
- 2 tsp. Worcestershire sauce
- 1 tsp. dried oregano
- ½ tsp. sweet paprika
- Pinch crushed red pepper flakes
- 1 (12-oz.) jar marinated artichoke hearts, drained and finely chopped
- 2 green onions, sliced, plus more for garnish
- Freshly ground black pepper
- 1½ lb. (about 35) cremini mushrooms, cleaned and stems removed
Instructions
- Combine chicken, broth, and two cups of water in a medium sauce pan. Season with ¾ teaspoon salt and add more water if needed, until chicken is just submerged. Bring to a boil, then reduce to a simmer. Simmer until just cooked through, about 5 minutes. Using tongs, remove chicken to a plate. Let cool slightly. Shred chicken with two forks.
- Preheat oven to 425° with a rack in the upper and lower third. Line two rimmed baking sheets with parchment paper.
- In a large bowl, stir together cream cheese, ¾ cup shredded mozzarella, Parmesan, garlic, Worcestershire sauce, oregano, paprika, and red pepper flakes until smooth. Fold in artichokes, shredded chicken, and green onions. Season with salt and pepper.
- Stuff mushrooms with cream cheese mixture and transfer to prepared baking sheets. Top with remaining ¾ cup mozzarella.
- Bake until mushrooms are cooked, mixture is warmed through, and cheese is melty and golden, rotating trays halfway through, about 20 minutes.
- Let cool slightly. Serve warm topped with more green onions and serve.
