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Garlicky Basil Chicken in Mushroom Caps

This is my version of an old Italian recipe that was originally made with escargot. Not all my friends like escargot so I often make some with chicken and they are just as popular. If you are a mushroom lover this may be your new favourite appetizer.
Serves: 6
Prep Time: 20 min
Cook Time: 45 min

Ingredients

2 packages mushrooms, whole, fresh (8 oz -225 g each)
1 lb chicken breast, boneless, skinless
3 tbsp butter
3 tbsp olive oil
6 garlic, cloves, minced
½ cup white wine, dry
¼ tsp salt
2 cups mozzarella cheese, 16.5% MF, shredded
¼ cup basil, fresh, chopped

Food Safety

Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.

Steps

  1. Preheat oven to 350°F (175°C).

  2. Wash mushrooms. Remove stems being careful not to break the caps. I use my hands. Chop stems and set aside. Place caps in larger baking dish or a few deep dish pie plate that will fit all the caps. You don't need to oil the dish.

  3. Cut chicken into ½ inch (1.25 cm) pieces. Set aside.

  4. Melt butter in skillet over medium heat. Add olive oil and minced garlic, stir and sauté a few minutes until the garlic is fragrant.

  5. Add chicken pieces and white wine and stir well. Sauté, stirring occasionally, for 5 minutes. Turn heat off.

  6. Use a teaspoon to place chicken pieces in each of the mushroom caps. If there are extra chicken pieces they can be placed around caps. Sprinkle reserved chopped mushroom stems around mushroom caps as well. Pour pan juices over. Top with a sprinkle of salt and the grated cheese. Sprinkle with the minced basil.

  7. Bake in preheated oven for 30-45 minutes until the mushrooms have released their liquid and the cheese is lightly browned.

  8. Serve in baking pans with your favourite bread to mop up the garlicky wine juices.

Helpful Tip

Sprinkle an additional 1/4 cup (60 mL) fresh shredded parmesan or Asiago on top of the mozzarella cheese. The method for the recipe is more important than exact measurements.

Nutrition Info

Per 200 g serving Amount
Calories330
Protein29 g
Fat20 g
Saturated Fat9 g
Carbohydrate6 g
Fibre1 g
Sugar2 g
Cholesterol80 mg
Sodium380 mg
Per 200 g serving % Daily Value
Potassium18
Calcium25
Iron4
Vitamin A4
Vitamin C4
Vitamin B632
Vitamin B1234
Folate11
Zinc29