Coq Au Vin Stuffed Mushrooms Recipe
This isn’t your traditional stuffed mushrooms recipe – these mushrooms have all the great flavors of coq au vin in one tasty bite. It’s the perfect appetizer!
Servings: 6
Ingredients
- 20 ounces large white mushrooms (see note)
- 4 slices bacon, chopped into 1-inch pieces
- ½ cup finely diced onion
- ¼ cup finely chopped carrots
- ¼ teaspoon ground black pepper
- 1 clove garlic, finely minced
- 1 cup very finely diced cooked chicken breast (see note)
- ¼ cup dry red wine (such as cabernet Franc or pinot noir)
- ¼ teaspoon finely minced fresh thyme (or ⅛ teaspoon dried thyme)
- ½ cup shredded mozzarella cheese
- 3 tablespoons panko bread crumbs
Instructions
- Preheat oven to 375°F. Spray a shallow baking dish or rimmed baking sheet with nonstick spray or line with parchment paper for easy cleanup.
- Brush mushrooms clean using a soft brush or damp paper towel. Remove stems from mushrooms. Chop stems finely and reserve. Place mushroom caps in a baking dish.20 ounces large white mushrooms
- In a large skillet, cook bacon over medium heat until crispy. Remove bacon from pan and place on a paper towel-lined plate. Leave bacon grease in pan.4 slices bacon, chopped into 1-inch pieces
- Add onion and carrots to the skillet, turning heat down if needed to keep onions from burning. Cook for 3 to 4 minutes or until onions are translucent and carrots are softening. Add chopped mushroom stems, black pepper, garlic, and finely diced chicken. Continue to cook, stirring frequently, until mushrooms stems are cooked.½ cup finely diced onion, ¼ cup finely chopped carrots, ¼ teaspoon ground black pepper, 1 clove garlic, finely minced, 1 cup very finely diced cooked chicken breast
- Add red wine and increase heat to medium-high. Continue to cook and stir until nearly all of the liquid is gone. Remove from heat and stir in thyme.¼ cup dry red wine, ¼ teaspoon finely minced fresh thyme
- Transfer mixture into a bowl to cool slightly. Add cheese and cooked bacon, stir to combine.½ cup shredded mozzarella cheese
- Using a spoon, fill mushroom caps with this mixture. It’s okay if they overflow a little. Place the filled mushrooms in prepared baking pan. Sprinkle panko bread crumbs evenly over mushrooms.3 tablespoons panko bread crumbs
- Bake for 20 minutes or until golden brown. Cool slightly before serving.
Notes
- Mushrooms: If you are making appetizers, buy large white mushrooms. You'll need about 12 mushrooms for this recipe. For an entrée, use portobello mushrooms. You'll need 4 large mushrooms. Remove the stems and scrape out the gills before stuffing portobellos.
- Chicken: Leftover cooked chicken or rotisserie chicken both work well. I like to make a big batch of Instant Pot shredded chicken and freeze it to use in recipe.
- Make ahead: Prepare the stuffed mushrooms and refrigerate them up to a day ahead. Add a few extra minutes to the baking time.
Nutrition
Serving: 2mushrooms | Calories: 149kcal | Carbohydrates: 9g | Protein: 15g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 32mg | Sodium: 211mg | Potassium: 444mg | Fiber: 2g | Sugar: 3g | Vitamin A: 966IU | Vitamin C: 4mg | Calcium: 70mg | Iron: 1mg
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