Best 9 Mushroom Stuffed Chicken Rollups Recipes

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Indulge in a culinary symphony with our delectable Mushroom Stuffed Chicken Rollups, a harmonious blend of flavors and textures that will tantalize your taste buds. These rollups feature tender chicken breasts enveloping a savory stuffing of sautéed mushrooms, aromatic herbs, and a touch of tangy cheese. Baked to perfection, the chicken rollups emerge from the oven with a golden-brown crust, promising a juicy interior that melts in your mouth. Accompanying the main course are two irresistible recipes: a creamy Mushroom Sauce that elevates the dish with its rich, earthy flavor, and a refreshing Arugula Salad with Balsamic Vinaigrette, adding a crisp, peppery balance to the meal. Get ready for a culinary journey that will leave you craving for more.

Here are our top 9 tried and tested recipes!

MUSHROOM STUFFED CHICKEN BREASTS



Mushroom Stuffed Chicken Breasts image

This delicious mushroom stuffed chicken breasts recipe is really easy to make and is an impressive main dish.

Provided by Holly Nilsson

Categories     Dinner

Time 35m

Number Of Ingredients 11

1 ½ pounds boneless skinless chicken breasts (about four 6-oz chicken breasts)
½ teaspoon each paprika & garlic powder
1 tablespoon olive oil
1 tablespoon salted butter
3 tablespoons white onion (minced)
6 ounces brown or white mushrooms (thinly sliced)
1 clove garlic (minced)
¼ teaspoon thyme
3 tablespoons spreadable herb & garlic cream cheese
2 ounces mozzarella cheese (shredded)
salt & pepper to taste

Steps:

  • Preheat oven to 400°F.
  • Place butter in a pan over medium heat. Add onion and garlic and cook until slightly softened.
  • Add in mushrooms and cook until juices are released and reabsorbed. Add wine and thyme. Cook until evaporated but not dry. Cool completely.
  • Combine cooled mushrooms with cream cheese, mozzarella cheese, and salt & pepper to taste.
  • Using a sharp knife, cut a 1 ½″ slit in the side of the chicken. Move the knife around creating a pocket. Fill the pocket with ¼ of the mushroom mixture. Repeat with remaining chicken breasts.
  • Sprinkle the chicken with paprika, garlic powder, and salt & pepper to taste.
  • Heat 1 tablespoon of oil in an oven-proof skillet. Brown the chicken for about 3 minutes on each side until golden.
  • Place the skillet in the oven and bake for an additional 20-25 minutes or until the chicken reaches 165°F in the thickest part.

Nutrition Facts : Calories 374 kcal, Carbohydrate 3 g, Protein 53 g, Fat 14 g, SaturatedFat 6 g, Cholesterol 170 mg, Sodium 434 mg, Sugar 1 g, ServingSize 1 serving

PORTOBELLO MUSHROOMS STUFFED WITH CHICKEN



Portobello Mushrooms Stuffed with Chicken image

Provided by Food Network

Categories     main-dish

Yield 6 servings

Number Of Ingredients 16

1 medium head garlic
3 tablespoons olive oil
2 large Vidalia onions
6 large portobello mushroom caps, stems removed (save stems)
1/2 pound crimini mushrooms
1 1/2 pounds boneless, skinless chicken breasts cut into 1/4-strips
1 tablespoons all-purpose flour
1 teaspoon salt and freshly ground black pepper
1 teaspoon red pepper flakes to taste (optional)
1/2 cup dry white wine
1 tablespoon butter
1 teaspoon fresh herbs, shredded (such as basil and Italian parsley) to taste
2 each, whole green, yellow, and red bell peppers; stems and seeds removed, cut in strips
1/4 cup shredded, aged Parmesan cheese
Thinly sliced chunks of very dry, aged Parmesan cheese, for top and presentation
Basil sprigs, for garnish

Steps:

  • Heat barbecue grill until very hot. Prepare garlic for roasting be removing outer, papery layer. Slice off top of garlic so that cloves are exposed. Drizzle with 1/2 teaspoon of olive oil, wrap tightly in double thick square of foil and place directly on rack of hot grill. Repeat this same procedure with onions (warp individually).
  • Rub portobello caps, stems, criminis with olive oil, salt and pepper, add to grill with onions and garlic. Remove portobello caps, stems, and criminis from grille after lightly browned (do not overcook, approximately 3 to 5 minutes on each side). Cut portobello stems and criminis into 1/4-inch strips, set aside, keep warm while cooking chicken.
  • On the stove (or in a pan on the barbecue grill), heat a saute pan until hot, add 1 tablespoon of olive oil, add the roasted garlic and saute for 15 seconds (do not brown). Reduce heat to medium high, toss chicken strips in flour, and add to garlic mixture. Season with salt and pepper, add red pepper flakes and saute quickly until lightly golden browned and chicken begins to stick to pan. Add wine, butter and reduce heat to medium. Continue cooking until light sauce develops (approximately 5 minutes), toss in herbs and continue cooking for 1 to 2 minutes then remove from heat.
  • To assemble, place mushroom caps on plates, sprinkle with shredded Parmesan cheese. Gently toss together chicken strips, pepper strips, onion strips, and mushroom strips and pile on portobello cap. Add 2 to 3 Parmesan curls, decorate with a basil sprig and serve warm.

CHICKEN PESTO ROLL-UPS



Chicken Pesto Roll-Ups image

One night I looked in the refrigerator and pondered what I could make with chicken, cheese, mushrooms and pesto. This pretty dish was the result. Add Italian bread and a fruit salad for a complete meal! -Melissa Nordmann, Mobile, AL

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 4

4 boneless skinless chicken breast halves (6 ounces each)
1/2 cup prepared pesto, divided
1 pound medium fresh mushrooms, sliced
4 slices reduced-fat provolone cheese, halved

Steps:

  • Preheat oven to 350°. Pound chicken breasts with a meat mallet to 1/4-in. thickness. Spread 1/4 cup pesto over chicken breasts., Coarsely chop half the sliced mushrooms; scatter remaining sliced mushrooms in a 15x10x1-in. baking pan coated with cooking spray. Top each chicken breast with a fourth of the chopped mushrooms and a halved cheese slice. Roll up chicken from a short side; secure with toothpicks. Place seam side down on top of the sliced mushrooms., Bake, covered, until chicken is no longer pink, 25-30 minutes. Preheat broiler; top chicken with remaining pesto and remaining cheese. Broil until cheese is melted and browned, 3-5 minutes longer. Discard toothpicks.

Nutrition Facts : Calories 374 calories, Fat 17g fat (5g saturated fat), Cholesterol 104mg cholesterol, Sodium 582mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 1g fiber), Protein 44g protein. Diabetic Exchanges

MUSHROOM-STUFFING CHICKEN ROLL-UPS



Mushroom-Stuffing Chicken Roll-Ups image

These Mushroom-Stuffing Chicken Roll-Ups are prepared like enchiladas-only with flattened chicken instead of tortillas!

Provided by My Food and Family

Categories     Home

Time 1h

Yield 6 servings

Number Of Ingredients 8

1/3 cup MIRACLE WHIP Dressing
2 Tbsp. flour
1 cup fat-free milk
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1/2 lb. sliced fresh mushrooms
1 Tbsp. butter
6 small boneless skinless chicken breasts (1-1/2 lb.), pounded to 1/4-inch thickness
1/2 cup KRAFT 2% Milk Shredded Colby & Monterey Jack Cheeses

Steps:

  • Heat oven to 400ºF.
  • Whisk dressing and flour in medium microwaveable bowl until blended. Gradually stir in milk. Microwave on HIGH 3 to 4 min. or until thickened, stirring every 2 min.
  • Prepare stuffing as directed on package; set aside. Cook and stir mushrooms in butter in skillet until tender. Add to stuffing; mix well.
  • Place chicken, top sides down, on work surface; spread with stuffing to within 1/2 inch of edges. Starting at one short end, roll up each breast; place, seam side down, in 13x9-inch baking dish sprayed with cooking spray. Top with sauce and cheese; cover.
  • Bake 35 to 40 min. or until chicken is done (165ºF), uncovering for the last 5 min.

Nutrition Facts : Calories 350, Fat 11 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 80 mg, Sodium 650 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 33 g

SPINACH-STUFFED CHICKEN ROLLS



Spinach-Stuffed Chicken Rolls image

A delightful spinach stuffing, flecked with red pepper and onion, highlights this moist and tender entree from our Test Kitchen. The chicken is drizzled with a silky mushroom sauce, making an attractive main dish for a special-occasion meal.

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 13

3/4 cup each chopped onion, celery and sweet red pepper
2 garlic cloves, minced
2 tablespoons butter, divided
2 cups chopped fresh spinach
1/2 cup egg substitute
2 cups seasoned stuffing croutons, lightly crushed
6 boneless skinless chicken breast halves (6 ounces each)
2 tablespoons cornstarch
1 cup chicken broth
1 teaspoon lemon juice
1/2 teaspoon browning sauce, optional
2 cups sliced fresh mushrooms
1/4 teaspoon salt-free lemon-pepper seasoning, optional

Steps:

  • In a nonstick skillet, saute the onion, celery, red pepper and garlic in 1 tablespoon butter until tender. Add spinach; cook and stir until spinach is wilted. Cool. Add egg substitute and croutons; mix well., Flatten chicken to 1/4-in. thickness. Top each piece with spinach stuffing; roll up and secure with toothpicks. Place in a 13-in. x 9-in. baking dish coated with cooking spray. Cover and bake at 350° for 40-45 minutes or until chicken juices run clear., In a small bowl, combine the cornstarch, broth, lemon juice and browning sauce if desired until smooth. In a nonstick skillet, saute mushrooms in remaining butter until tender. Gradually stir in broth mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened., Remove toothpicks from roll-ups. Serve with mushroom sauce. Sprinkle with lemon-pepper if desired.

Nutrition Facts : Calories 349 calories, Fat 10g fat (4g saturated fat), Cholesterol 105mg cholesterol, Sodium 631mg sodium, Carbohydrate 23g carbohydrate (0 sugars, Fiber 3g fiber), Protein 41g protein. Diabetic Exchanges

MUSHROOM MELT STUFFED CHICKEN



Mushroom Melt Stuffed Chicken image

This is my Mushroom Melt Stuffed Chicken. I made it for my girlfriend on our anniversary because every girl loves a guy that can cook, and she was very impressed.

Provided by Kevin Bennett

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h45m

Yield 12

Number Of Ingredients 10

¼ cup butter
1 large onion, finely chopped
½ pound button mushrooms, chopped
½ teaspoon salt
½ teaspoon ground black pepper
1 cup Italian seasoned bread crumbs
12 skinless, boneless chicken breast halves
12 slices Black Forest ham
2 cups shredded Havarti-pepper cheese
24 slices bacon

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Heat butter in a skillet over medium heat; cook and stir the onion and mushrooms with salt and pepper until the mushrooms are dark and juicy, about 5 minutes. Remove skillet from heat and stir in the bread crumbs. Set aside.
  • Place each chicken breast half between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to an thickness of about 1/4 inch. Lay a flattened chicken breast out onto a work surface, and place a slice of ham on the chicken. Spoon about 3 tablespoons of the mushroom stuffing onto the chicken breast, and top with about 2 1/2 tablespoons of the Havarti cheese. Roll the chicken breast around the stuffing, wrap 2 slices of bacon firmly around each roll, and secure with toothpicks. Place the rolls into a 9x13-inch baking dish.
  • Bake in the preheated oven until the chicken is no longer pink and the stuffing is melted and hot, about 35 minutes. An instant-read thermometer inserted into the center of a roll should read at least 165 degrees F (74 degrees C). Remove the chicken rolls from the oven, and place an oven rack about 6 inches from the oven's broiler heat source. Turn on the broiler, and broil the rolls until the bacon is brown, 5 to 10 more minutes.

Nutrition Facts : Calories 435.3 calories, Carbohydrate 9.8 g, Cholesterol 113.5 mg, Fat 24 g, Fiber 1.1 g, Protein 42.1 g, SaturatedFat 11.2 g, Sodium 1257.5 mg, Sugar 1.2 g

CHICKEN-STUFFED MUSHROOMS



Chicken-Stuffed Mushrooms image

Mushroom caps filled with a creamy onion, garlic, and diced chicken mixture are baked until piping hot for a crowd-pleasing party appetizer.

Provided by Diamond Crystal Salt

Categories     Trusted Brands: Recipes and Tips     Diamond Crystal® Salt

Yield 6

Number Of Ingredients 11

1 pound medium button or mini-bella mushrooms
2 tablespoons unsalted butter
1 large onion, finely chopped
1 large clove garlic, minced
1 cooked boneless chicken breast half, finely diced*
1 ½ tablespoons Diamond Crystal® Kosher Salt
¾ teaspoon coarsely ground pepper
1 tablespoon all-purpose flour
1 cup whipping cream
5 tablespoons chopped fresh parsley, divided
1 tablespoon finely shredded mozzarella or Parmesan cheese

Steps:

  • Heat oven to 350 degrees F.
  • Remove stems from mushrooms, but do not discard. Using a small melon baller, scoop out insides of mushrooms, leaving at least half shell to allow more room for filling. Finely chop mushroom stems and centers.
  • Melt butter over medium heat in large skillet. Add onion and garlic; cook 1 minute. Stir in chicken, chopped mushrooms, Diamond Crystal® Kosher Salt, and pepper. Cook and stir 3 minutes longer. Blend in flour, cream and 3 tablespoons parsley. Cook and stir until bubbly and thickened. Remove from heat.
  • Spoon mixture evenly into mushroom caps. Place in lightly oiled, shallow baking dish. Bake 10 minutes. Top with remaining 2 tablespoons parsley and garnish with mozzarella or Parmesan cheese, if desired. Bake 5 to 10 minutes longer or until hot and cheese melts. Garnish with additional parsley, if desired.

Nutrition Facts : Calories 227.7 calories, Carbohydrate 7.6 g, Cholesterol 73.2 mg, Fat 19.8 g, Fiber 1.4 g, Protein 7 g, SaturatedFat 12 g, Sodium 1476.3 mg, Sugar 2.4 g

STUFFED CHICKEN ROLLS



Stuffed Chicken Rolls image

Just thinking about this dish sparks my appetite. The ham and cheese rolled inside are a tasty surprise. Leftovers reheat well and make a perfect lunch with a green salad. -Jean Sherwood, Kenneth City, Florida

Provided by Taste of Home

Categories     Dinner

Time 4h25m

Yield 6 servings.

Number Of Ingredients 12

6 boneless skinless chicken breast halves (8 ounces each)
6 slices fully cooked ham
6 slices Swiss cheese
1/4 cup all-purpose flour
1/4 cup grated Parmesan cheese
1/2 teaspoon rubbed sage
1/4 teaspoon paprika
1/4 teaspoon pepper
1/4 cup canola oil
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/2 cup chicken broth
Chopped fresh parsley, optional

Steps:

  • Flatten each chicken breast half to 1/4-in. thickness; top with ham and cheese. Roll up and tuck in ends; secure with toothpicks. , In a shallow bowl, combine the flour, cheese, sage, paprika and pepper; coat chicken on all sides. In a large skillet, brown chicken in oil over medium-high heat. , Transfer to a 5-qt. slow cooker. Combine soup and broth; pour over chicken. Cover and cook on low for 4-5 hours or until chicken is tender. Remove toothpicks. Garnish with parsley if desired. Freeze option: Cool chicken mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet, stirring occasionally, until a thermometer inserted in chicken reads 165°.

Nutrition Facts : Calories 525 calories, Fat 26g fat (10g saturated fat), Cholesterol 167mg cholesterol, Sodium 914mg sodium, Carbohydrate 9g carbohydrate (1g sugars, Fiber 1g fiber), Protein 60g protein.

MUSHROOM, BROCCOLI, AND CHEESE STUFFED CHICKEN



Mushroom, Broccoli, and Cheese Stuffed Chicken image

Chicken stuffed with a cheesy broccoli and mushroom filling. Serve with a salad and roasted potatoes for a complete and satisfying meal.

Provided by Soup Loving Nicole

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 50m

Yield 4

Number Of Ingredients 9

2 cups finely chopped broccoli florets
2 tablespoons water
½ cup shredded pepperjack cheese
¼ cup mayonnaise
4 small button mushrooms, sliced
1 teaspoon garlic powder
4 large chicken breasts
1 teaspoon paprika
salt and ground black pepper to taste

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
  • Combine broccoli and water in a microwave-safe bowl. Cook in the microwave on high power for 2 minutes. Drain.
  • Combine cooked broccoli, pepperjack cheese, mayonnaise, mushrooms, and garlic powder in a large bowl.
  • Season both sides of each chicken breast with paprika, salt, and pepper. Use a sharp knife to cut a slice through the middle of each breast to create a deep pocket, making sure not to cut all the way through. Evenly stuff each breast with broccoli mixture and place on the prepared baking sheet.
  • Bake in the preheated oven until chicken is no longer pink in the center and juices run clear, about 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 579.9 calories, Carbohydrate 18.8 g, Cholesterol 152.1 mg, Fat 36.6 g, Fiber 2 g, Protein 43.2 g, SaturatedFat 10 g, Sodium 650.7 mg, Sugar 1.3 g

Tips:

  • To ensure even cooking, pound the chicken breasts to a uniform thickness before stuffing and rolling.
  • Use a variety of mushrooms for a more complex flavor profile. Consider combining earthy cremini mushrooms with delicate shiitake or flavorful portobello mushrooms.
  • Don't overstuff the chicken rolls. Too much filling can make them difficult to roll and may cause them to burst during cooking.
  • If using wooden skewers to secure the rolls, soak them in water for at least 30 minutes before using to prevent them from burning in the oven.
  • For a crispy exterior, pan-fry the chicken rolls in butter or oil until golden brown before transferring them to the oven to finish cooking.
  • Experiment with different sauces and toppings. A simple pan sauce made from the chicken drippings, white wine, and herbs can enhance the flavor of the rolls. Alternatively, top the rolls with melted cheese, breadcrumbs, or a creamy mushroom sauce.

Conclusion:

Mushroom-stuffed chicken rollups are a versatile and delicious dish that can be enjoyed as an appetizer, main course, or even a light lunch. With their tender chicken, flavorful mushroom filling, and crispy exterior, these rollups are sure to impress your taste buds. Whether you follow the recipe as written or experiment with different ingredients and cooking techniques, these rollups are a great way to enjoy the classic combination of chicken and mushrooms.

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