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Chipotle Pulled Chicken Stuffed Mushrooms

Prep Time30 minutes
Cook Time15 minutes
Total Time45 minutes
Servings: 10 servings (3-4 mushrooms per serving)
Calories: 99kcal

Ingredients

  • 1/2 lb raw chicken breast
  • 3 8-oz packages whole white mushrooms
  • 1 cup freshly made guacamole of choice
  • 1/2 7-oz can chipotles in adobo sauce
  • 1/2 cup red salsa (or other liquid like beer, broth, or orange juice) of choice
  • 1/4 cup red onion finely diced
  • 2 tbsp cilantro chopped
  • 1 tsp garlic powder
  • Salt & pepper for seasoning mushrooms
  • Olive oil for rubbing mushrooms

Instructions

  • Add chicken breast to the bottom of a slow cooker or Instant Pot, then top with chipotles in adobo and salsa.  If slow cooking, cook on low for 7-8 hours. If using Instant Pot, pressure cook on high for 12 minutes (15 minutes if cooking a double batch) followed by a natural release.  Chicken should shred easily with a fork when done.
  • Remove chicken from slow cooker or Instant Pot and shred with two forks.  Return chicken to slow cooker with heat off and set aside.
  • Pre-heat oven to 400 degrees.  Line a baking sheet with SILPAT or aluminum foil.
  • Remove caps from mushrooms.  Use a small spoon to scoop out some space for chicken, if needed.
  • Rub mushrooms with a small amount of olive oil and arrange them on the baking sheet, cap side up.  Season with salt, pepper, and garlic powder.
  • Add shredded chicken to mushrooms, compacting it slightly.  Bake at 400 degrees for 20-25 minutes or until chicken begins to brown on the edges.
  • Top stuffed mushrooms with guacamole, red onion, and cilantro just before serving.

Nutrition

Calories: 99kcal | Carbohydrates: 8g | Protein: 8g | Fat: 5g | Cholesterol: 14mg | Sodium: 215mg | Potassium: 47mg | Fiber: 3g | Sugar: 2g