Pesto Chicken Stuffed Mushrooms
These pesto mushrooms are stuffed with shredded chicken to create a delicious, tasteful finger food you can bring to your next party. Whether you get a little crazy and top it with some shredded cheese or keep it Whole30 with nutritional yeast and homemade pesto - they're a guaranteed hit!
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Tips for this recipe:
Prep ahead - make this recipe super easy by prepping parts of it ahead of time. Shred your chicken the day before and have your pesto sauce ready to go.
Use a hand mixer to shred - The ole’ 2 forks to shred method is nice and all…but have you ever tried shredding with a hand mixer? It shreds your chicken lightening fast!
Bake the day of - while you can prep the chicken and pesto ahead of time, I recommend waiting until the day of to bake the mushrooms for the best texture
Cheese is optional, but encouraged - you don’t need it, but it is a mighty tasty addition
PESTO CHICKEN STUFFED MUSHROOMS
Prep: 5 min Cook time: 10 min Total time: 15 min Yield: 8+ servings
inLifeandLittles.com - Gluten Free, Whole30 Option
INGREDIENTS:
2 cups shredded chicken
½-¾ cup pesto *use homemade for W30 guarantee
1 lb white mushrooms
Shredded cheese *OPTIONAL
Nutritional yeast *OPTIONAL
INSTRUCTIONS:
If you don’t have pre-shredded chicken, account for additional time to cook some up. Place 2-3 chicken breasts in a slow cooker with a splash of water. Cook on low for 4 hours until cooked through. Once the chicken is fully cooked, shred using a hand mixer. If you do not have one, you can use 2 forks.
Preheat the oven to 400 degrees.
Measure out ~2 cups of shredded chicken and place in a medium bowl. Add in pesto to your liking and mix it up.
Remove the stem from each mushroom and thoroughly clean them. Then, place on a foil covered baking sheet.
Fill each mushroom cap with the pesto shredded chicken.
Sprinkle nutritional yeast or shredded cheese across the top of the mushrooms, if you are using either.
Place in the oven and bake for 10 minutes until fully warmed and cheese has melted. Remove and serve.
