Stuffed Mushroom Spiral Chicken
Stuffed Mushroom Spiral Chicken – I took my cheddar bacon stuffed mushrooms and turned them into a filling for this spiral chicken recipe. It’s so good!
I have made stuffed mushrooms for longer than I actually liked mushrooms.
Yes, I used to absolutely hate mushrooms. I ended up marrying a man (my late husband, Michael) who could eat them like popcorn. He wanted them in anything and everything – and then there was me, who would literally gag at the mere thought of eating them. Once he requested stuffed mushrooms, so I made him some. I stuffed them with cheddar cheese, cream cheese, bacon, & sautéed onion and mushroom ends and baked them up in the oven. Michael popped one in his mouth and it was instant love. 😉 After some (ok, a lot of coaxing. There may had been a bribe or two… lol) he got me to take a little nibble of one. Whoa. They weren’t terrible. In fact, they were kinda good.
They ended up becoming Michael’s favorite food in the entire world. He loved those stuffed mushrooms!
I liked them enough that the next time I made them, I put a stuffed mushroom on my plate. And, I ate it without gagging. That’s a great lead into a recipe isn’t it? I ate it without gagging. But wait – stay with me here. I actually liked them. And I got another. Each time I made them, I ate a few of them. I still didn’t really care for them in anything else, but this way? Oh – they were good. They are good.
Because of how good that recipe is, I’ve played around with it here and there. Once Michael and I came up with a Cheddar Bacon Stuffed Mushroom Dip – and oh my word, I could eat it with a spoon. Like a casserole! That was so delicious that recently I started thinking about playing around with it some more and I’m so excited to share this new recipe with you.
Stuffed Mushroom Spiral Chicken Breasts
And oh, it’s GOOD.
Caramelized mushrooms & onions mixed with cheddar cheese, cream cheese – and if you want – bacon.
The chicken is juicy & the stuffing that’s inside perfectly pairs with it. It’s a pretty amazing chicken recipe, if I do say so myself.
Don’t let the word ‘spiral’ throw you off. It might sound complicated but I promise you that it’s not. Spiraling chicken is oh-so-easy. You just take a boneless skinless chicken breast and give it a butterfly cut… which is cutting it halfway through the thickness almost all the way across… but not entirely. You want the ends to still connect. Then, you open it up like a butterfly so to speak. Afterwards, you spread the filling over it and roll it up like a burrito. Then, you just bake it!
If you love mushrooms, check out these delicious recipes!
- Cheddar Bacon Stuffed Mushroom DIP – All the delicious flavors of the best stuffed mushrooms, but in dipable form!
- Low-Carb Mushroom Slice Pizza Bites – Instead of cleaning out mushroom caps & using an entire mushroom per pizza bite, use sliced mushrooms
- Spinach-Artichoke Dip Stuffed Mushrooms – spinach artichoke dip stuffed inside of mushrooms & baked
- Cheddar Bacon Stuffed Mushrooms – so simple & absolutely delicious. I dare you to eat just one! These were my late husband’s favorite food!
Stuffed Mushroom Spiral Chicken
- 4 to 6 boneless skinless chicken breasts
- melted butter to coat the pan or olive oil
- 1 cup diced onion
- 2 cups diced mushrooms
- 3-4 cloves of garlic minced
- 8 oz cream cheese room temperature
- 1.5 cups cheddar cheese
- salt & pepper to taste
- cooked bacon optional
- paprika to taste
- Preheat the oven to 375 degrees.
- In a skillet, melt the butter. Saute the diced onions & mushrooms for about 7 minutes or until lightly browned. Stir in the minced garlic & cook for an additional 1-2 minutes. Season with a little salt & pepper. Cook for 7-9 minutes, until the mushrooms have lightly browned and are tender.
- Add in the cream cheese. Stir around until it’s melted & combined. Turn off the heat, & stir in the cheddar cheese & the bacon (if using).
- Butterfly the chicken breasts. Season the inside with salt & pepper. Spread the cream cheese mixture over the butterflied chicken breasts. Roll the chicken breasts up tightly, like a burrito. Season the top with salt, pepper, & a little paprika.
- Bake uncovered 375 degrees for 35-40 minutes, or until the juices run clear.