Southwestern Stuffed Mushrooms

euphqueen1 on 5.6.2011

These were great! I also used frozen corn instead of fresh, and I removed the caps and gills from the mushrooms. I made the filling ahead of time, refrigerated it, and warmed it back up on the stove before putting it in the mushrooms. I think this was a good move as the chicken reabsorbed a lot of juice. I think how many mushrooms you stuff depends on what size you have. I could only fit 4 in a 9×13 pan, but just those 4 mushrooms were big enough for the entire pan of stuffing. I won’t make this often because it did require a lot of chopping, but I will make it again. I think the filling would be great in taco shells or burritos, too! It’s delicious and a good way to sneak some veggies in on any carnivores in your life.