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Appetizers

Chicken Marsala-Stuffed Mushrooms

Chicken Marsala-Stuffed Mushrooms recipe
photo by:kraft
time
prep:
30 min
total:
45 min
servings
total:
10 servings
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What You Need

20
 fresh mushrooms, divided
2
Tbsp.  finely chopped onions
2
Tbsp.  butter
14
 RITZ Crackers, crushed (about 1/2 cup)
1/4
cup  finely chopped cooked chicken
2
Tbsp.  KRAFT Shredded Parmesan Cheese, divided
2
Tbsp.  Marsala wine
1/2
tsp.  Italian seasoning

Make It

HEAT oven to 400ºF.

REMOVE mushroom stems and finely chop. Set mushroom tops aside.

COOK mushroom stems and onions in butter in small skillet on medium heat 5 to 6 min. or until tender. Remove from heat. Stir in cracker crumbs, chicken, 1 Tbsp. cheese, wine and seasoning.

SPOON chicken mixture into mushroom caps; place on baking sheet. Sprinkle with remaining cheese.

BAKE 15 min. or until heated through.

Kraft Kitchens Tips

Non-Alcoholic Variation
Substitute chicken broth for the wine.
Substitute
Prepare using crimini mushrooms, which might also be labeled as baby bella mushrooms.
Note
A 10-oz. pkg. of medium mushrooms typically contains about 20 medium mushrooms.
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