Preheat oven to 350. Grease a 15x10 inch jelly roll pan. Clean mushrooms, removeing stems; set mushroom caps aside. Finely chop enough mushroom stems to equal 1/2 cup. Discard remaining stems.
In large skillet, melt 6 tablespoons butter over medium heat. Add mushroom stems, green onion, capers, thyme, salt, and pepper; coom 5 minutes, stirring frequently, or until mushroom stems are tender.
Stir in chicken and wine; cook 5 minutes or until wine had evaporated. Add cream cheese and panko, stiring until combined.
Fill mushroom caps evenly with chicken mixture. Place in pan, and brush each with melted butter. Bake 20 minutes. Serve immediately.
Serving
Suggestions
Mushroom caps may be filled 2 days before baking. Cover with plastic wrap, and refrigerate until ready to bake.
Originally Submitted
9/4/2012
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