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Stuffed Mushroom Chicken


  • 4 large chicken breasts, slit to create a pocket
  • 4 Tbsp butter
  • 16 oz mushrooms
  • 1 small onion, minced
  • 4-5 cloves garlic, minced
  • 1/2 cup white wine
  • 2 oz Romano cheese, shredded
  • 2 cups gluten-free stuffing mix (or regular bread cubes)
  • 1 tsp salt
  • Sprinkle black pepper
  • 2 Tbsp green onions


  • Carefully cut your chicken breasts through the middle (but not all the way through) to create a pocket for your stuffing. Set them aside.
  • Melt butter in a large skillet on medium heat. Add the chicken, sprinkled with salt and pepper, and cook on each side for about 5 min or until golden brown but not cooked through. Transfer chicken to a baking dish, and set aside.
  • Add the butter, onion, and mushrooms to the skillet. Cook for about 5 minutes, or until veggies are softened. Preheat oven to 350.
  • Add the garlic and cook for another minute. Sprinkle with a pinch of salt.
  • Add the wine and stir to get any bits of the bottom of the pan.
  • Add the stuffing mix, green onions, and cheese and stir it all together.
  • Scoop the stuffing mix into the chicken pockets. Get as much in as you can.
  • Bake the chicken for about 25 - 30 min, or until cooked through. Serve immediately.