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Creamy Baked Mushrooms with Spinach, Sun-Dried Tomatoes & Chicken

A comforting baked dish that combines the rich flavors of mushrooms, spinach, sun-dried tomatoes, and chicken in a creamy sauce, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 2 cups cooked chicken, shredded using rotisserie chicken is a great time-saver
  • 1 tablespoon olive oil
For the Filling
  • 1 pound large mushrooms, cleaned and stems removed choose fresh and firm mushrooms for the best flavor
  • 2 cups fresh spinach, chopped
  • 1/2 cup sun-dried tomatoes, chopped ensure they are packed in oil for richer flavor
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper to taste
For the Creamy Sauce
  • 1 cup cream cheese, softened
  • 1/2 cup sour cream or Greek yogurt for a lighter option
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1/2 teaspoon Italian seasoning

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C) to ensure a nice, even bake.
  2. In a large bowl, combine the shredded chicken, chopped spinach, sun-dried tomatoes, garlic powder, onion powder, salt, and pepper. Stir well to combine.
  3. Gently fill each mushroom cap with the chicken mixture, packing it slightly to ensure the filling stays in place.
  4. In a separate bowl, mix the cream cheese, sour cream, mozzarella cheese, Parmesan cheese, and Italian seasoning until smooth and creamy.
  5. Place the filled mushrooms in a greased baking dish. Spoon the creamy sauce generously over each mushroom.
Baking
  1. Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the mushrooms are tender and the sauce is bubbly and golden on top.
  2. Remove from the oven and let them cool slightly before serving. Garnish with fresh herbs if desired.

Notes

Use fresh herbs like parsley or basil for added flavor. For vegetarian version, replace chicken with quinoa or tempeh. Leftovers can be stored in an airtight container in the refrigerator for up to three days.