Chicken Queso Stuffed Mushrooms

Servings: 2-3

Prep Time: 10

Cook Time: 25 minutes


  • 8 oz whole Baby Bella mushrooms
  • 2 tbsp olive oil, divided
  • 1 garlic clove, minced
  • 2 green onions, minced
  • 1/4 cup red pepper, minced
  • 1 chicken breast, poached and minced
  • 3 tbsp Good Foods™ Queso Style Dip
  • 1/4 cup plain bread crumbs
  • Fresh oregano to garnish (optional)
  • Salt and pepper to taste


  1. Preheat oven to 375°.
  2. Prepare mushrooms by removing stems and gills from mushroom; finely chop and set aside for filling. Brush mushrooms with olive oil inside and out. Place face up on a rimmed baking sheet, lightly season with salt and pepper, and bake for 10 minutes.
  3. Meanwhile, heat oil in a large skillet over medium heat. Add garlic, green onion, red pepper, finely chopped mushroom stems and chicken. Sauté until moisture had disappeared, approximately 3-5 minutes.
  4. Add Good Foods™ Queso Style Dip dip, stirring to combine (the mixture should be thick).
  5. With a small spoon, fill mushroom caps with chicken mixture. Sprinkle with bread crumbs, salt and pepper.
  6. Return to oven for an additional 10 minutes until tops are golden brown. Season with salt, pepper to taste and garnish with fresh oregano. Serve hot.

Tip: Make gluten free by eliminating the bread crumbs.

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