Garlicky Basil Chicken in Mushroom Caps

Prep Time: 20 min
Cook Time: 45 min
Serves: 6

This is my version of an old Italian recipe that was originally made with escargot. Not all my friends like escargot so I often make some with chicken and they are just as popular. If you are a mushroom lover this may be your new favourite appetizer.


2 packages mushrooms, whole, fresh (8 oz -225 g each)
1 lb (0.5 kg) chicken breast, boneless, skinless
3 tbsp (45 mL) butter
3 tbsp (45 mL) olive oil
6 garlic, cloves, minced
1/2 cup (125 mL) white wine, dry
1/4 tsp (1.25 mL) salt
2 cups (500 mL) mozzarella cheese, 16.5% MF, shredded
1/4 cup (60 mL) basil, fresh, chopped


1 Preheat oven to 350°F (175°C).
2 Wash mushrooms. Remove stems being careful not to break the caps. I use my hands. Chop stems and set aside. Place caps in larger baking dish or a few deep dish pie plate that will fit all the caps. You don't need to oil the dish.
3 Cut chicken into 1/2 inch (1.25 cm) pieces. Set aside.
4 Melt butter in skillet over medium heat. Add olive oil and minced garlic, stir and sauté a few minutes until the garlic is fragrant.
5 Add chicken pieces and white wine and stir well. Sauté, stirring occasionally, for 5 minutes. Turn heat off.
6 Use a teaspoon to place chicken pieces in each of the mushroom caps. If there are extra chicken pieces they can be placed around caps. Sprinkle reserved chopped mushroom stems around mushroom caps as well. Pour pan juices over. Top with a sprinkle of salt and the grated cheese. Sprinkle with the minced basil.
7 Bake in preheated oven for 30-45 minutes until the mushrooms have released their liquid and the cheese is lightly browned.
8 Serve in baking pans with your favourite bread to mop up the garlicky wine juices.