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BBQ Chicken Stuffed Mushrooms - Juicy, Smoky, and Easy to Make

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 16–20 large white or cremini mushrooms, stems removed and saved
  • 2 cups cooked shredded chicken (rotisserie is perfect)
  • 1/2 cup BBQ sauce, plus more for drizzling
  • 1/2 cup shredded sharp cheddar or Monterey Jack
  • 1/4 cup cream cheese, softened
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon chili powder (optional for heat)
  • Salt and black pepper to taste
  • 2 tablespoons chopped fresh parsley or cilantro, plus more for garnish
  • 2 tablespoons panko breadcrumbs (optional for crunch)
  • Ranch or blue cheese dressing for dipping (optional)

Method
 

  1. Prep the mushrooms: Gently twist out the stems and set them aside. Wipe the caps clean with a damp paper towel. Do not soak them in water. Place caps on a lined baking sheet, cavity side up.
  2. Chop the stems: Finely dice the mushroom stems. They’ll add flavor and texture to the filling.
  3. Sauté aromatics: Heat olive oil in a skillet over medium heat. Add onion and cook 3–4 minutes until soft. Stir in garlic and the chopped mushroom stems; cook 2–3 minutes more until the moisture cooks off slightly.
  4. Season it up: Sprinkle in smoked paprika, chili powder (if using), a pinch of salt, and black pepper. Stir for 30 seconds to bloom the spices. Remove from heat.
  5. Make the filling: In a bowl, mix shredded chicken, BBQ sauce, cream cheese, and shredded cheddar. Fold in the sautéed mixture and chopped parsley or cilantro. Taste and adjust with more salt, pepper, or BBQ sauce.
  6. Optional crunch: Stir in panko if you like a slightly firmer, textured filling.
  7. Stuff the mushrooms: Spoon the filling generously into each cap, mounding it slightly. Don’t press too hard—leave room for the mixture to stay juicy.
  8. Bake: Preheat oven to 375°F (190°C). Bake for 18–22 minutes, until the mushrooms are tender and the tops look set and a bit golden. If you want more color, broil 1–2 minutes at the end.
  9. Finish and serve: Drizzle with a little extra BBQ sauce. Garnish with fresh herbs. Serve warm with ranch or blue cheese on the side, if you like.