High-Protein Chicken Stuffed Mushrooms

High-Protein Chicken Stuffed Mushrooms

By Tiffy Cooks

5 from 2 votes

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!

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Cook Time:15

Total Time:15

Course: Dinner, Main Course, Side Dish

Cuisine: Asian, Chinese

Diet: Low Fat, Low Lactose

Keyword: 20 Minute Recipes, chicken, chicken dinner, gut friendly, high protein, Mushroom

Servings: servings

Calories: 214kcal

Equipment

Non-stick pan

Ingredients

Chicken Filling

450 g boneless, skinless chicken thigh About 1 lb
2 cloves garlic
2 tbsp vegetarian oyster sauce
1 tbsp soy sauce
2 finely chopped green onion
¼ tsp white pepper
1 egg

Mushrooms

12-16 large mushrooms stems removed, I used cremini
Neutral oil for pan-frying

Savory Soy Gravy

2.5 tbsp soy sauce
3/4 cup chicken stock or dashi stock
2 tbsp mirin
2 tsp cornstarch

Instructions

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.
Stuff the mushrooms: Fill each mushroom generously with the chicken mixture, smoothing the top.
Pan-fry: Heat oil in a pan over medium heat. Place mushrooms chicken-side down and cook for 3-4 minutes until golden.
Make the sauce: In a small bowl, mix soy sauce, chicken stock, mirin, and cornstarch until smooth.
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.
Serve: Spoon extra sauce over the mushrooms and enjoy hot.

Notes

You can use your favorite mushroom with a wide, rounded cap. Before cooking, I remove the mushroom stem and make an x on the bottom of the cap with light slices to help with sauce absorption.

Pro-tip: taste test your filling by microwaving a small spoonful before stuffing your mushrooms!

Nutrition

Calories: 214kcalCarbohydrates: 11gProtein: 28gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.03gCholesterol: 149mgSodium: 1375mgPotassium: 590mgFiber: 1gSugar: 4gVitamin A: 148IUVitamin C: 3mgCalcium: 33mgIron: 2mg