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Chicken thighs stuffed with mushrooms

Author
Cookinero 28 Feb 2025
6200
Chicken thighs stuffed with mushrooms

Chicken thighs stuffed with mushrooms will be a wonderful decoration for a festive table. The stuffed thighs are juicy, tender and delicious. The dish is cooked in the oven for a little over half an hour. Broiler chicken meat is well suited for stuffing. The meat of such chicken is tender, and the cooking time of the chicken is much less than that of regular chicken.

How to cook Chicken thighs stuffed with mushrooms

Step 1

Chicken thighs stuffed with mushrooms

Marinate the thighs. Prepare the marinade. Mix garlic, salt, lemon juice, mustard, and hot pepper. Rub the chicken fillet with the marinade and refrigerate for 30 minutes.

Step 2

Chicken thighs stuffed with mushrooms

While the chicken is marinating, prepare the filling. Fry the onion in sunflower oil in a frying pan until golden brown for 5 minutes, add the champignons, fry for another 10 minutes. Add cheese and herbs to the mushrooms. Salt, pepper, mix. Fry for 5-7 minutes.

Step 3

Chicken thighs stuffed with mushrooms

Stuff the chicken. Place the chicken thigh skin side down, add the mushroom stuffing. Secure the edges of the stuffed thigh with toothpicks. Place the thighs with mushrooms in a baking tray. Bake the stuffed chicken thighs in the oven for about 40-45 minutes at 180-190 degrees.

Chicken thighs stuffed with mushrooms - FAQ About Ingredients, Baking Time and Storage

Yes, but thighs are juicier. If using breasts, pound them slightly thinner and reduce baking time to 25-30 minutes to prevent drying.
Mozzarella, feta, or cream cheese work well. Mozzarella melts beautifully, feta adds tang, and cream cheese creates a richer filling.
Replace chicken with portobello mushroom caps and use the same filling. Bake for 20-25 minutes until mushrooms are tender.
Yes! Assemble stuffed thighs, cover tightly, and refrigerate for up to 24 hours. Add 5-10 minutes to baking time if cooking cold.
Store in an airtight container for 3-4 days in the fridge. Reheat in the oven at 175°C (350°F) for 15 minutes for best texture.
Yes, freeze unbaked stuffed thighs on a tray first, then wrap tightly. Bake from frozen, adding 15-20 minutes to cooking time.
Try roasted potatoes, steamed green beans, or a crisp salad. The earthy mushrooms pair well with bright, fresh sides.
Don't overstuff, secure tightly with toothpicks, and let thighs rest 5 minutes after baking before serving to set the filling.
Yes, use 1/3 the amount of dried herbs. Add them while frying the mushrooms to release their flavor.
It's already low-carb! Just ensure your mustard is sugar-free and use full-fat cheese for the filling.

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