Prep Time:30 Min
Cook time:30 Min
- 24 oz White button mushrooms
- 1 Chicken breast
- 2 Strips bacon
- 1/2 Cups onion (finely chopped)
- 2 Cloves garlic (finely chopped)
- 2 Teaspoons fresh parsley
- 1/3 Cups white wine (or Chicken Broth)
- 1/2 Cups cream Cheese
- 1 Egg yolk
- 3/4 Cups Parmesan cheese (I use shaved, or large grated)
- Salt and pepper to taste
Preheat oven to 350°F.
Wash mushrooms and pop out stems. Place caps in a casserole dish, chop stems and set aside. Cook your bacon, once its done set aside on paper towel. Drain most of the grease leaving about a teaspoon, (save the rest in case you need more) Now cook your chicken breast in left over oil. ( I like to pound the crap out of my chicken first, it helps it cook more evenly and i get out my aggression!) Remove cooked chicken from pan. now turn the heat up and add your white wine to de-glaze your pan, scraping the bottom. allow to evaporate.
Turn heat down and add mushroom stems, onion and garlic. cook soft, should only be a few min.
Chop your chicken and bacon finely(I like to trim off the fat too, because I think its kinda gross), stir in your onion mix.
In a separate bowl soften your cream cheese and mix it with your egg yolk and Parmesan. Add to your meat and vegetable, fill the caps with this goodness!
Now bake for 20-25 min at 350°F
(Miah likes melted cheese over the top)