Best Mushroom Provolone Stuffed Chicken Low Carb Recipes

KETO MUSHROOM-STUFFED CHICKEN BREASTS

Keto Mushroom-Stuffed Chicken Breasts image

This rich and hearty keto-friendly meal is perfect for those on low-carb diets. Serve it with your favorite vegetables or veggie 'rice.'

Provided by fabeveryday

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 1h5m

Yield 4

Number Of Ingredients 10

Ingredients

4 skinless, boneless chicken breast halves
2 tablespoons butter
1 (8 ounce) package baby portabella mushrooms, sliced
2 cloves garlic, minced
½ teaspoon thyme
1 (8 ounce) package cream cheese
¼ teaspoon salt
toothpicks
2 tablespoons Dijon mustard
2 tablespoons grated Parmesan cheese, or as needed

Steps:

Preheat the oven to 400 degrees F (200 degrees C). Set an oven rack in the center of the oven.
Place chicken breasts between 2 sheets of heavy plastic on a solid, level surface. Firmly pound with the smooth side of a meat mallet to 1/2-inch thickness.
Melt butter in a saucepan over medium heat. Add mushrooms and cook until softened, about 4 minutes. Add garlic and thyme and cook until mushrooms are tender and most of the liquid has evaporated, 4 to 5 minutes. Reduce heat to medium-low. Stir in cream cheese and season with salt. Cook and stir until cream cheese has completely melted. Remove from heat.
Spoon mushroom-cream mixture onto the chicken breasts. Wrap chicken around the mixture and secure with toothpicks. Set chicken bundles, seam-side up, in a baking dish.
Bake in the preheated oven for 20 minutes. Remove from oven and brush with Dijon mustard. Sprinkle with Parmesan cheese and return to the oven.
Continue baking until no longer pink in the center and the juices run clear, 15 to 20 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Discard toothpicks before serving.

Nutrition Facts : Calories 480 calories, Carbohydrate 13.5 g, Cholesterol 143.7 mg, Fat 36.2 g, Fiber 1.2 g, Protein 25.7 g, SaturatedFat 19.1 g, Sodium 790.5 mg, Sugar 1.2 g

BUFFALO CHICKEN STUFFED MUSHROOMS (LOW-CARB)

Buffalo Chicken Stuffed Mushrooms (Low-Carb) image

I love stuffed mushrooms and buffalo chicken dip! I made these for a party I had and they went over very well!

Provided by Nicole

Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes

Time 45m

Yield 10

Number Of Ingredients 9

Ingredients

10 large mushrooms, stems and insides removed
1 teaspoon olive oil, or as needed
1 celery stalk, diced
¼ cup blue cheese dressing
¼ cup ranch dressing
¼ cup buffalo wing sauce
2 ounces cream cheese
2 cooked chicken breasts, shredded
½ cup shredded Cheddar cheese

Steps:

Preheat oven to 350 degrees F (175 degrees C). Arrange mushrooms, open-side up, in a baking dish.
Heat olive oil in a small skillet over medium heat; cook and stir celery until tender, about 5 minutes. Add blue cheese dressing, ranch dressing, buffalo wing sauce, and cream cheese to celery; cook and stir until cream cheese is melted and buffalo sauce is smooth, about 5 minutes.
Mix chicken and buffalo sauce together in a bowl until chicken is coated; spoon into mushrooms. Sprinkle Cheddar cheese over buffalo sauce.
Bake in the preheated oven until cheese is melted and golden, about 20 minutes.

Nutrition Facts : Calories 165.2 calories, Carbohydrate 2.9 g, Cholesterol 32.4 mg, Fat 13 g, Fiber 0.4 g, Protein 9 g, SaturatedFat 4.1 g, Sodium 356.1 mg, Sugar 1.2 g

MUSHROOM PROVOLONE STUFFED CHICKEN-- LOW CARB

Mushroom Provolone Stuffed Chicken-- low carb image

Trying to make "eating healthy" taste good can sometimes be a challenge. Chicken is so versatile that I make it often but it can't get boring if it tastes spectacular! The flavors here blend and expand on your palate so you can enjoy it to the final bite!

Provided by Teresa Jacobson

Categories Chicken

Time 1h10m

Number Of Ingredients 10

Ingredients

5-6 chicken breasts, boneless and skinless
1 c egg substitute (like egg beaters)
1 c instant potato flakes, dry
1/4-1/2 c grated parmesan cheese
2 Tbsp mrs dash tomato basil garlic seasoning
2 Tbsp dried parsley flakes
1-2 tsp mccormick's garlic bread sprinkle
2-4 oz fresh sliced mushrooms
1 Tbsp butter
3-4 slice smoked provolone cheese

Steps:

1. Preheat oven to 375 degrees F. Line a jelly roll pan (or a cookie sheet with a lip) with foil and spray generously with nonstick spray.
2. Saute mushrooms in butter until cooked through. Set aside to cool slightly.
3. Rinse chicken breasts with water and pat dry with paper towels. In a shallow bowl combine potato flakes, parmesan cheese, Mrs Dash, parsley flakes, and the garlic bread sprinkles; mix well. Pour egg substitute into a separate shallow dish; set aside.
4. Slice a pocket into each chicken breast but don't cut all the way through. Stuff with a half slice of provolone and a spoonful of the sauteed mushrooms. Dip whole breast into egg substitute coating all sides; then roll in potato flakes mixture covering thickly. place on prepared pan. Repeat with other pieces of chicken.
5. Bake for about 50-60 minutes or until cooked through. Serve immediately.
6. Nutritional Info: per serving Calories: 412 Total Fat: 18.4g/ Sat Fat: 7.5g Cholesterol: 154mg Sodium: 422mg Total Carbs: 4.6g/ Sugars: 0.6g Protein: 54.5g