Ingredients
Units
Scale
- 8-10 white mushrooms
- 1/4 cup pesto
- 1/2 - 2/3 cup shredded cooked chicken breast
- 2 garlic cloves, minced
- 1 tbsp mayo
- OPTIONAL - 2 tbsp Parmesan cheese (either freshly grated or dried)
Instructions
- Preheat the oven to 425 degrees F. Remove the mushroom stems from the mushrooms and chop the stems into small pieces. Set the stem pieces to the side.
- In a small bowl, combine the chicken, mayo and pesto and set aside. Add cheese if using.
- Heat a medium oven-proof skillet on medium-high heat
- Add the chopped mushroom stems and cook for 2-3 minutes.
- Add in the garlic and cook an additional 1 minute, stirring the entire time.
- Remove the skillet from the heat. Stir the mushroom and garlic mixture into the chicken pesto mixture. Add cheese if using.
- Carefully divide and stuff mushrooms. Place skillet in the oven for 20-25 minutes, turning the oven to broil during the last 2-3 minutes or until the tops begin to brown.
Notes
- See post for tips and substitutions
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Whole30, Keto, Gluten Free, Dairy Free
- Diet: Gluten Free
Nutrition
- Serving Size: 1 mushroom
- Calories: 63
- Fat: 3.4 g
- Carbohydrates: 1.9 g
- Protein: 1.6 g
