What’s Cooking in Gail’s Kitchen? Home Cooking: Mushroom Caps! It you like mushrooms, you’ll be happy to know this is a meal in itself. If you wish to be the star of the next gathering, fix a platter and it becomes a very impressive appetizer to share!
1 pound of fresh white mushroom caps, stems removed
1 box of Low-Sodium Stove Top Stuffing
4 tablespoons butter
1 pinch parsley
1 pinch rosemary
1 pinch thyme
1 pinch sage
1 stalk celery, chopped finely
1 10-ounce can chicken breast in water, drained
Preheat oven to 350°. Prepare stuffing mix according to directions on box but add extra herbs when preparing. Once the dressing is finished, gently add the celery and cut-up chicken breast pieces. Mix well. Spoon the filling into the mushroom cavities and arrange in a shallow baking dish, cavity side up. Bake 25 minutes or until the mushrooms are tender and the filling is heated through. The mushrooms should appear golden on top. Serve warm.