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Chicken stuffed champignons

Author
Cookinero 28 Dec 2025
00
Chicken stuffed champignons

Stuffed champignons are a dish with a history. Mushrooms began to be stuffed in the late 19th century in Italy. This method of preparation was so popular that at the beginning of the 20th century, Stuffed Mushroom Day appeared in the calendar of holidays. It is celebrated on February 4. Poultry meat, vegetables, cheese, eggs and other products are used as a filling for champignons. Champignons stuffed with chicken is a recipe that can be used both on holidays and on weekdays.

How to cook Chicken stuffed champignons

Step 1

Chicken stuffed champignons

Prepare the stuffed champignons. Heat the oil in a frying pan. Put the chicken fillet in. Fry it over high heat until golden brown, about 5 minutes. Then add the chopped mushroom stems, stir and continue cooking for another 5 minutes.

Step 2

Chicken stuffed champignons

Finish preparing the filling. Pour sour cream into the chicken and mushrooms, sprinkle with spices and stir. Reduce heat to low and simmer the filling for 5 minutes. Remove the pan from the heat. Transfer the chicken and mushrooms to a deep container. Cool to room temperature. Combine it with half of the cheese and herbs.

Step 3

Chicken stuffed champignons

Prepare the mushrooms for baking. Place the mushroom caps in a heat-resistant form. Stuff them with chicken and sprinkle with the remaining cheese. Place in an oven preheated to 190 ˚C for 20 minutes.

Chicken stuffed champignons - FAQ About Ingredients, Baking Time and Storage

Yes, Greek yogurt or crème fraîche are excellent substitutes for sour cream, offering a similar creamy texture. For a dairy-free option, coconut cream or cashew cream work well.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 175°C (350°F) for 10-15 minutes to maintain crispness.
Absolutely! Replace the chicken with finely chopped walnuts, lentils, or plant-based ground meat. Use vegan cheese and dairy-free sour cream to keep it fully plant-based.
Pre-bake the mushroom caps at 190°C (375°F) for 5-7 minutes before stuffing to release excess moisture. Pat them dry with paper towels afterward.
Yes, freeze unbaked stuffed mushrooms on a tray until solid, then transfer to a freezer bag. Bake directly from frozen, adding 5-10 extra minutes to the cooking time.
Serve with a light arugula salad, roasted asparagus, or garlic bread. They also work well as appetizers for charcuterie boards or soup pairings.
Use smaller mushroom caps (button mushrooms) to stretch the filling. One batch typically fills 12-15 medium mushrooms, perfect for 4-6 people as an appetizer.
Yes! Mozzarella, Gouda, or fontina melt beautifully. For stronger flavor, try blue cheese or smoked cheddar in the filling or topping.
Naturally gluten-free and low-carb! Just ensure your chosen spices and sour cream are gluten-free. Each serving has roughly 5g net carbs.

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