Chicken Stuffed Mushrooms

Ingredients

• 1 lb cremini mushroom caps
• 2 tablespoons unsalted butter
• 1 large onion, finely chopped
• 1 large clove garlic, minced
• 1 cooked boneless, skinless chicken breast, finely diced
• 1 1/2 tablespoon kosher salt
• 3/4 teaspoon pepper
• 1 tablespoon flour
• 1 cup whipping cream
• 5 tablesoons chopped parsley, divided
• Finely shredded Mozzarella or Parmsan cheese

Directions

1. Heat oven to 350°F. Using a small melon baller, scoop out insides of mushrooms, leaving at least half shell. (This allows more room for the filling.) Finely chop mushroom stems and centers; set aside.
2. Melt butter over medium heat in large skillet. Add onion and garlic; cook 1 minute. Stir in chicken, chopped mushrooms, kosher salt and pepper. Cook and stir 3 minutes longer. Blend in flour, cream and 3 tablespoons parsley. Cook and stir until bubbly and thickened. Remove from heat.
3. Spoon mixture evenly into mushroom caps. Place in shallow baking dish. Bake at 350°F for 10 minutes. Top with remaining 2 tablespoons parsley and garnish with Mozzarella or Parmesan cheese if desired. Bake 5 to 10 minutes longer or until hot and cheese melts. Garnish with additional parsley, if desired.