Appetizers
Coq Au Vin Stuffed Mushrooms
This isn’t your traditional stuffed mushrooms recipe – these mushrooms have all the great flavors of coq au vin in one tasty bite. It’s the reliable appetizer!
At a glance
What stands out: Coq au vin stuffed mushrooms have all the great flavors of coq au vin in one tasty bite. They are hearty enough to make a main course but the stuffed mushrooms are reliable for appetizers, too.
How long it takes: 20 minutes to prep, 20 minutes to bake
Equipment you’ll need: skillet, baking pan
Servings: 6
When we were in high school, our family hosted a student from France for three summers. We also went to France and stayed with her family a few weeks. The memories will be with us forever and one of the things we remember most is, of course, the food! The food was memorable while we were in France but our exchange student also did some cooking for us while she stayed in our home. Crêpes, tarte Tatin, and coq au vin — oh, how we wish we could transport her into our kitchen right this moment to whip up some rich food.
Coq Au Vin stuffed mushrooms
All the flavors of coq au vin. Coq au vin is a classic French recipe for braised chicken with red wine, mushrooms, and pancetta. “Coq au vin” literally means rooster in wine. These coq au vin stuffed mushrooms include bacon, shredded chicken, red wine, onion and fresh thyme. They are little flavor bombs!
Plus cheese! Cheese isn’t traditionally included in coq au vin but we're a big fan of cheese. The cheese does a good job of holding everything together, too.
Serve as an appetizer or main course. Stuffed mushrooms make a great appetizer but you can also stuff a larger portobello mushroom for an entrée recipe, similar to these vegetarian stuffed portobellos or chicken Parmesan stuffed portobellos.
- Yield: 6
- Prep: 20 minutes
- Cook: 20 minutes
- Total: 40 minutes
Ingredients
- 20 ounces large white mushrooms (see note)
- 4 slices bacon, chopped into 1-inch pieces
- ½ cup finely diced onion
- ¼ cup finely chopped carrots
- ¼ teaspoon ground black pepper
- 1 clove garlic, finely minced
- 1 cup very finely diced cooked chicken breast (see note)
- ¼ cup dry red wine (such as cabernet Franc or pinot noir)
- ¼ teaspoon finely minced fresh thyme (or ⅛ teaspoon dried thyme)
- ½ cup shredded mozzarella cheese
- 3 tablespoons panko bread crumbs
Method
- Preheat oven to 375°F. Spray a shallow baking dish or rimmed baking sheet with nonstick spray or line with parchment paper for easy cleanup.
- Brush mushrooms clean using a soft brush or damp paper towel. Remove stems from mushrooms. Chop stems finely and reserve. Place mushroom caps in a baking dish.
- In a large skillet, cook bacon over medium heat until crispy. Remove bacon from pan and place on a paper towel-lined plate. Leave bacon grease in pan.
- Add onion and carrots to the skillet, turning heat down if needed to keep onions from burning. Cook for 3 to 4 minutes or until onions are translucent and carrots are softening. Add chopped mushroom stems, black pepper, garlic, and finely diced chicken. Continue to cook, stirring frequently, until mushrooms stems are cooked.
- Add red wine and increase heat to medium-high. Continue to cook and stir until nearly all of the liquid is gone. Remove from heat and stir in thyme.
- Transfer mixture into a bowl to cool slightly. Add cheese and cooked bacon, stir to combine.
- Using a spoon, fill mushroom caps with this mixture. It’s okay if they overflow a little. Place the filled mushrooms in prepared baking pan. Sprinkle panko bread crumbs evenly over mushrooms.
- Bake for 20 minutes or until golden brown. Cool slightly before serving.
Notes
Mushrooms: If you are making appetizers, buy large white mushrooms. You’ll need about 12 mushrooms for this recipe. For an entrée, use portobello mushrooms. You’ll need 4 large mushrooms. Remove the stems and scrape out the gills before stuffing portobellos.
Chicken: Leftover cooked chicken or rotisserie chicken both work well. We like to make a big batch of Instant Pot shredded chicken and freeze it to use in recipe.
Make ahead: Prepare the stuffed mushrooms and refrigerate them up to a day ahead. Add a few extra minutes to the baking time.
