Chicken and Raisin Stuffed Mushrooms

By courtneyepowell

Ingredients

• 15 large fresh mushrooms (2 1/2 to 3 in in diameter)
• 3 T butter
• 1/4 thinly sliced green onions (2)
• 1 clove garlic, minced
• 3/4 c finely chopped cooked chicken or turkey (about 4 oz)
• 2 T fine dry bread crumbs
• 2 T grated Parmesan cheese
• 2 T finely chopped smoke flavor almonds
• 2 T chopped golden raisins
• 1 T snipped fresh parsley
• Olive oil

Preparation

Step 1

1. Preheat oven to 425. Remove and discard stems from mushrooms. Set mushroom caps aside.
2. For filling, in a small saucepan melt butter over medium heat. Add green onions and garlic; cook and stir about 2 mins or until tender. Remove from heat. Stir in chicken, bread crumbs, cheese, almonds, raisins, and parsley. Set filling aside.
3. Place mushrooms, stemmed sides down, in a 15x10x1 in baking pan. Bake for 5 mins. Turn mushrooms stemmed sides up. Brush with oil. Diving filling among mushrooms. Bake 8-10 mins more or until heated through.