High-Protein Chicken Stuffed Mushrooms

This High Protein Chicken Stuff Mushrooms is a tasty and low-fat Cantonese-inspired recipe to add extra proteins to a meal! Juicy mushrooms stuffed with savory ground chicken, pan fried until golden. It’s simmered with a thick soy gravy that is absolutely amazing on rice. It’s a healthy recipe that you’ll want to eat again and again as a Lunar New Year appetizer, lunch box dish or an easy weeknight dinner ready in 15 minutes!

Home-Style Cantonese Chicken Stuffed Mushrooms

This yummy Chicken Stuffed Mushroom recipe is my simple, high-protein, low-fat version of classic Cantonese Stuffed Mushrooms 釀蘑菇. It’s savory, filling, and ridiculously juicy. Traditionally, these stuffed veggies are packed with shrimp paste or ground pork fillings. But, since I’m trying to increase my lean protein intake, I’m using ground chicken thighs instead. It’s super tasty, but still quite healthy.

I can honestly eat these anytime! They reheat so well, I also love them as part of my lunch box rotation. I’m even considering making them ahead of time for a Lunar New Years dinner party appetizer. All you have to do is pan fry and make the sauce right before serving!

Stuffed Mushroom Ingredients

Ground Chicken Filling

I’m making this ground chicken fillings today with boneless, skinless chicken thighs. You can use also use chicken breast instead. I like making ground chicken at home because it gives me the best meat quality and consistency, but you can certainly use pre-packaged ground chicken to save some time.

The filling is seasoned with garlic that’s blended into the chicken, and vegetarian oyster sauce, soy sauce, chopped green onion, and white pepper. Then, I add an egg to bind the fillings together. The result is a deeply aromatic, well-rounded savory filling. Pro-tip, you can taste test this by microwaving a small spoonful to see if there’s enough seasoning.

Best Mushrooms For Stuffing

For today’s stuffed mushrooms, I’m using cremini or baby bella mushrooms. With this recipe, the best mushrooms to use are fresh ones with a wide, sturdy round cap, including shiitake or button mushrooms. You can use portobellos, but you’ll have to adjust the filling amount and cooking time for each.

Before cooking, I remove the mushroom stem and make an x on the bottom of the cap with light slices. It prevents the mushrooms from splitting while cooking, and helps with sauce absorption.

Savory Soy Gravy

The stuffed mushrooms are cooked in a silky, savory soy gravy. It’s actually a super simple sauce, made with 4 ingredients: soy sauce, dashi or chicken stock, mirin, and corn starch. It’s umami-packed with just a bit of sweetness. This sauce uses a Chinese cooking technique called 勾芡, which means to thicken with starch. The result is a thick, glossy gravy consistency that clings nicely to the mushrooms, and makes it so good with a bowl of rice!

Instructions

1. Make the chicken filling: Add chicken thigh and garlic to a food processor. Pulse until finely ground.
   Transfer to a bowl and mix in vegetarian oyster sauce, soy sauce, green onion, white pepper, and egg until well combined.
2. Stuff the mushrooms: Fill each mushroom generously with the chicken mixture, smoothing the top. 
3. Pan-fry: Heat oil in a pan over medium heat. Place mushrooms chicken-side down and cook for 3-4 minutes until golden.
4. Make the sauce: In a small bowl, mix soy sauce, chicken stock, mirin, and cornstarch until smooth.
5. Finish cooking: Flip the mushrooms and cook for 2 minutes. Drizzle in the sauce, making sure ½ of the mushroom is submerged with the stock, cover, and cook for another 4 minutes, until the chicken is fully cooked and the sauce thickens.
6. Serve: Spoon extra sauce over the mushrooms and enjoy hot.

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