Mushroom Stuffed Chicken Rollups Recipe -
Mushroom Stuffed Chicken Rollups Recipe
  • READY IN 45 mins

Mushroom Stuffed Chicken Rollups

Recipe by  

"This is a tried-and-true family favorite - you won't be disappointed!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    30 mins

    45 mins


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. To Make Mushroom Filling: Melt 1/4 cup butter in a small skillet over medium heat. Add mushrooms, salt and pepper and saute together, stirring, until mushrooms are dark. Remove skillet from heat; stir in nutmeg and 3/4 cup bread crumbs.
  3. Spoon mushroom mixture onto the end of each chicken breast, roll up and fasten with toothpicks. Place seam side down in a lightly greased 9x13 inch baking dish. Brush 1/8 cup melted butter over breasts, then sprinkle with remaining 1/4 cup bread crumbs. Pour cream over all.
  4. Bake uncovered at 350 degrees F (175 degrees C) for 30 minutes or until chicken is cooked through and no longer pink.
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Reviews More Reviews

Most Helpful Positive Review
Dec 03, 2003

This is a great basic recipe but with a few touches it is elegant. First, make duxelles for the stuffing (sauteed finely chopped mushrooms with shallots) and then add about a couple of tablespoons of white wine and let that get absorbed. No breadcrumbs. Either slice the chicken in half horizontally or pound it flat or both before you stuff it. Roll the chicken up then brush it with olive oil or butter then roll it in the breadcrumbs mixed with grated parmesan cheese, 1/2 tsp. paprika and 1/2 tsp. thyme. Then pour the cream and bake! Yum!

Most Helpful Critical Review
Dec 03, 2003

These were pretty good--I omitted the nutmeg and added crushed garlic. Probably not something I would make often.

Jan 17, 2008

I made this exactly as MICHELLECA suggested and it was absolutely a five-star, fine restaurant quality dish! I minced the mushrooms and onions, and added some chopped garlic--cooked this in the 1/4 c. butter till dark, several minutes, then deglazed the pan with a splash of wine until it was absorbed and the mixture resembled a paste (added NO bread crumbs). I actually forgot about the nutmeg, but we didn't miss it. I pounded the chicken breasts to about 1/4" thickness, then rolled them up with the mushroom mixture. I coated the chicken with melted butter, then in a mixture of plain bread crumbs mixed with a couple tablespoons of Parmesan cheese. Poured the cream over, and then baked at 375 degrees rather than 350. I served this with green beans and "Sun-Dried Tomato Basil Orzo," also from this site. Hubby specifically REQUESTED that we have the leftovers again for dinner tomorrow night! Thanks to both Jennifer and MICHELLECA for this fabulous dish. My suggestion?....please don't ruin this wonderful recipe with canned, cream of mushroom soup. Make it as the recipe directs, by just pouring the cream over all. It might sound unusual, but believe me, it turns into something truly wonderful, and you won't be disappointed!

Dec 03, 2003

I followed other people's suggestions and chopped the mushrooms up very small, added chopped spinach, pounded the chicken, no vinegar, brushed on olive oil on the outside of the chicken and then rolled in breadcrumbs. My side dish was portebello mushroom risotto and roasted vegetables. It was a great meal!! My husband was shocked when he cut into it! This is a keeper!

Mar 01, 2005

I would give the "version" that I made 5 stars. I used this recipe as a base, for what I was actually looking for in this recipe. I ended up cooking the mushrooms, in butter and white wine, along with minced garlic and onion. I butterflied and stuffed the chicken breasts. And then....I put a little butter in the pan, used for the mushrooms and added some cream of mushroom soup, cream and wine. I whisked these together and topped the chicken with the cream mixture. When the chicken was cooked, I poured off the cream/cream of mushroom mixture, back into the sauce pan....and added a little more ingredient to thicken it, into a gravy type sauce. It was AWESOME! I will definitely make this again...and play around with the ingredients. It just seemed too bland, topped merely with cream.

Dec 03, 2003

This was the first time I tried to make stuffed chicken...I was a little nervous but it turned out fantastic! We added fresh garlic, onion and chopped spinach to the mushrooms and sauteed. We tenderized the chicken to make it easier to roll up, which worked great! The nutmeg is great with spinach so don't omit it!!! This is so good we're making it again tomorrow for my mother in-law for Mother's Day. Thanks for the great idea!

Dec 03, 2003

I don't see how these could be made without first pounding the chicken flat. I pound mine flat which made it easier to roll. I also put my mushrooms in the food processor and chopped them really fine. I rolled the chicken and secured with toothpicks and cooking twine. I left out the nutmeg and the cream. I spread a can of cream of mushroom soup in the baking dish before adding the chicken rolls. I served with wild rice.

Jan 23, 2003

Easy to make and impressive enough to serve to guests. I followed previous advice and chopped the mushrooms very finely and pounded the chicken breasts, which were valuable suggestions. My guest loved it!


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  • Calories
  • 421 kcal
  • 21%
  • Carbohydrates
  • 16 g
  • 5%
  • Cholesterol
  • 140 mg
  • 47%
  • Fat
  • 25.3 g
  • 39%
  • Fiber
  • 1.4 g
  • 6%
  • Protein
  • 32 g
  • 64%
  • Sodium
  • 717 mg
  • 29%

* Percent Daily Values are based on a 2,000 calorie diet.

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