Chicken Salad Stuffed Mushrooms
Author: Urban Paleo Chef
Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Starting with a simple chicken salad recipe and some hollowed out mushrooms, add these two together for a delicious appetizer of chicken salad stuffed mushrooms!
  • 1 cup Shredded Roast Chicken (I prefer thigh meat)
  • 3 tablespoons Dijon Mustard
  • 4 tablespoons Coconut Oil
  • 10 ounces Crimini Mushrooms, hollowed for stuffing
  • Optional Spices: Turmeric (not too much; already in mustard), Italian Seasoning, Sea Salt, Pepper, Chile Pepper
  1. Cook and shred the chicken (I roasted the whole chicken overnight with carrots, ginger, turmeric and cinnamon)
  2. Cut the shredded chicken into smaller chunks while adding the coconut oil and mustard. Cut this as finely as you have patience to.
  3. Hollow out the mushrooms for stuffing.
  4. Carefully spoon the chicken salad into the mushrooms, filling to just above the top of the mushroom.
  5. Bake in an oiled bake pan at 200 degrees for 30 minutes, or until serving.
How to hollow out the mushrooms for stuffing:
First, pull the stem off; hopefully this will leave it almost fully hollowed. Then with a spoon (or a butter knife for smaller mushrooms) scrape the fins off the inside of the mushroom, as well as any of the stem that didn't pull out. If you're feeling adventurous, try to pull out some of the meat from the bottom of the mushroom too - but be careful, you don't want to break through! This makes more room for the stuffing.
Recipe by Urban Paleo Chef at