We switched up traditional stuffed mushrooms by adding chicken Marsala to the mix. And it's just as delicious as you'd think it would be.
What You Need
Original recipe yields 10 servings
20 fresh mushroom s, divided
2 Tbsp. finely chopped onion s
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. dried Italian seasoning
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Please use alcohol responsibly.
Let's 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.
Substitute chicken broth for the wine.
Prepare using crimini mushrooms, which might also be labeled as baby bella mushrooms.
A 10-oz. pkg. of medium mushrooms typically contains about 20 medium mushrooms.
Calories From Fat
% Daily Value*
Total Fat 4g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 4g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.