Chicken Piccata Stuffed Mushrooms

By ROBandSEAN

Ingredients

• 4 (8 oz) packages fresh button mushrooms
• 6 Tablespoons butter
• 1/4 cup chopped green onion
• 1 Tablespoon minced capers
• 1 teaspoon thyme
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup chopped cooked chicken
• 1/2 cup white wine
• 4 ounces cream cheese
• 1/2 cup Panko breadcrumbs
• 1/4 cup butter, melted

Preparation

Step 1

Preheat oven to 350 degrees. Spray a 15X10 pan with cooking spray. Clean mushrooms, removing stems. Finely chop enough stems to equal 1/2 cup. In large skillet, nelt butter. Add mushroom
stems, green onion, capers, thyme, salt and pepper. Cook 5 minutes, stirring often until mushrooms are tender. Stir in chicken and wine and cook 5 additional minutes (wine should be
evaporated) Add cream cheese and Panko crumbs, stirring until combined. Fill mushroom caps
evenly with chicken mixture. Place in prepared pan and brush each with melted butter. Bake
20 minutes.

Tip: Mushroom caps may be filled 2 days before baking. Cover with plastic wrap and refrigerate until ready to bake.