Pesto Shredded Chicken Stuffed Mushrooms (Whole30 Friendly)

These stuffed mushrooms are a delicious, tasteful finger food to bring to your next party. Whether you get a little crazy and top it with some shredded cheese or keep it Whole30 with nutritional yeast, they're a guaranteed hit! 

If I hadn't already bored all of you to death talking in the past about my love for pesto, I'd start this post that way. But since I've pretty much dug that in already, I'm going to switch gears here to talk about mushrooms. I'm real hit or miss on mushrooms and the context I'll eat them. If they aren't cooked a certain way, I find the texture absolutely disgusting which is how I feel about pretty much any and all "skillet" dishes they are in. Or stir fry. They get slimy and weird.

How I do love them though, is when they are these cute as a button tiny mushrooms that can be used as an appetizer stuffed with something delicious. It is the only way I've found that doesn't make me cringe and I think I owe thanks to my friend Emily for that. Every time we have a gathering with her friends we all vote for her to bring stuffed mushrooms. They are so damn good that I could honestly eat a pound of them... But they aren't exactly Paleo. And while I love to indulge, I wanted to make a friendlier option for when I want to eat cleaner.

Somehow when I'm getting ready for a bbq or dinner party I am ALWAYS rushed. Probably because I sit around all day doing nothing until about 45 minutes before I need to be somewhere and then I have to get ready in a matter of minutes. Because of that, I wanted to make sure this recipe was easy. If I can't make it in 5 minutes, then I want to be able to prep parts of it ahead of time.

The shredded chicken used in this can be made the same day, the day before or a few days before. It gets made in a slow cooker so the only attention I have to give it is shredding it with two forks once it's done. It makes it a super simple process. Actually, while I'm typing this I just remembered that I saw someone on Instagram shred their chicken using a hand mixer which basically tore it all apart in an even easier way. Have any of you ever tried it this way? Because I'm v curious if it works and can make this even easier. The pesto will keep in a fridge for a few days so you can also make it early. If you're using my 5 minute pesto recipe, you won't even need to worry about that though because it's already quick. Once these two major parts are made, it's easy peasy. All you do is mix, stuff and bake for a bit and you have the most delicious little finger food for any gathering.

Now, you'll probably notice that these pictures show cheese on some of these even though cheese isn't Paleo. Don't freak out and don't worry. These taste really freaking good with the melted cheese but you don't have to use it. When I add it, I make sure to use high quality cheese from pasture raised cows.  If dairy isn't your thing, you can sprinkle nutritional yeast on the tops before baking or just skip this all together and leave it as is. Whichever way (or ways) you decide to make these, they're still going to be delicious.


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Pesto Shredded Chicken Stuffed Mushrooms
These stuffed mushrooms are a delicious, tasteful finger food to bring to your next party. Whether you get a little crazy and top it with some shredded cheese or keep it Whole30 with nutritional yeast, they're a guaranteed hit!
Ingredients
  • 2 cups shredded chicken
  • 1/2-3/4 cup pesto
  • 1 lb white mushrooms
  • nutritional yeast *OPTIONAL
  • shredded cheese *OPTIONAL
Instructions
1. If you don't have pre-shredded chicken, place 2-3 chicken breasts in a slow cooker with 1-2 tbs coconut/olive oil. Cook on low for 4 hours. When done cooking, take two forks and shred the chicken2. Measure out 2 cups of shredded chicken. Mix with pesto to your liking3. Preheat oven to 400 degrees.3. Remove the stem from mushrooms and thoroughly clean them. Then place on a foil covered baking sheet.4. Fill mushroom caps with the pesto shredded chicken5. Sprinkle nutritional yeast or shredded cheese across the top of the mushrooms, if you are using either.6. Place in oven and bake for 10 mins. Remove and serve.
Details
Prep time: Cook time: Total time: Yield: 8-12 servings (2-3 mushrooms)

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