Mushroom Stuffed Chicken Rollups

Mushroom Stuffed Chicken Rollups

118

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

45 m servings 421 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 421 kcal
  • 21%
  • Fat:
  • 25.3 g
  • 39%
  • Carbs:
  • 16g
  • 5%
  • Protein:
  • 32 g
  • 64%
  • Cholesterol:
  • 140 mg
  • 47%
  • Sodium:
  • 717 mg
  • 29%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

118
  1. 151 Ratings

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Most helpful positive review

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 tablespoo...

Most helpful critical review

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

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 tablespoo...

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 ...

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...

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,...

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 ...

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 real...

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 gue...

After reading all the reviews- I got so many ideas- I just went with them. I changed quite a few things and we were very pleased with the dish. Briefly; I sauteed onion, garlic, a vegetable br...

this was restaurant good!...even the kids couldn't get enough!