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If you're on the hunt for a crowd-pleasing appetizer that packs a punch, look no further than Spicy Chicken Stuffed Mushroom Caps. This dish combines the earthy flavor of portobello mushrooms with a spicy, savory ground chicken filling, topped off with creamy cheese. The result is a symphony of flavors and textures that will tantalize the taste buds of anyone lucky enough to indulge. Whether you're hosting a dinner party, preparing for game day, or simply looking for a delicious treat, these stuffed mushrooms are versatile enough to shine as both an appetizer and a main dish.

Spicy Chicken Stuffed Mushroom Caps

Looking for an appetizer that’s both flavorful and unforgettable? Try Spicy Chicken Stuffed Mushroom Caps! These portobello mushrooms are filled with a savory ground chicken mixture, spiced just right and mixed with creamy cheeses, creating a delightful balance of flavors. Perfect for any occasion, this dish is sure to impress guests and satisfy your cravings. Easy to prepare and visually appealing, these stuffed mushrooms will be the highlight of your next gathering.
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Ingredients
  

12 large portobello mushroom caps

1 pound ground chicken

1 cup cream cheese, softened

1/2 cup shredded cheddar cheese

1/4 cup diced red bell pepper

1 small onion, finely chopped

2 cloves garlic, minced

1 teaspoon chili powder

1/2 teaspoon cayenne pepper (adjust to taste)

1 teaspoon smoked paprika

1 tablespoon olive oil

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Optional: Sliced jalapeños for extra heat

Instructions
 

Preheat and Prep: Preheat your oven to 375°F (190°C). Gently clean the portobello mushroom caps with a damp cloth. Carefully remove the stems and chop them finely, setting aside for later. Arrange the cleaned mushroom caps on a baking sheet lined with parchment paper, gill side up.

    Cook the Chicken: In a large skillet, heat the olive oil over medium heat. Once the oil is shimmering, add the chopped onion and minced garlic. Sauté for about 3-4 minutes or until the onion is translucent and fragrant.

      Add Chicken and Spices: Incorporate the ground chicken into the skillet, using a wooden spoon to break it apart. Cook for approximately 5-7 minutes, stirring occasionally, until the chicken is fully cooked and browned. Season the mixture with chili powder, cayenne pepper, smoked paprika, salt, and pepper, stirring well to combine.

        Prepare the Filling: Lower the heat to medium-low and add the softened cream cheese, shredded cheddar cheese, and diced red bell pepper to the skillet. Stir continuously until the cheeses melt and the mixture is thoroughly combined, creating a creamy filling.

          Stuff the Caps: Using a spoon, generously fill each mushroom cap with the spicy chicken filling, pressing down lightly to ensure they are well-packed.

            Bake: Transfer the stuffed mushroom caps to the preheated oven and bake for 20-25 minutes. The mushrooms should be tender, and the tops of the filling should be lightly browned.

              Garnish and Serve: Once baked, remove the mushroom caps from the oven and allow them to cool for a few minutes. Garnish with freshly chopped parsley and add jalapeño slices on top if you desire an extra kick of heat. Serve them warm and enjoy!

                Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4