• 20 ounces large white mushrooms (see note for variety options)
• 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 for chicken suggestions)
• ¼ cup dry red wine (such as Cabernet Franc or Pinot Noir for optimal flavor)
• ¼ teaspoon finely minced fresh thyme (or ⅛ teaspoon dried thyme for convenience)
• ½ cup shredded mozzarella
• 3 tablespoons panko bread crumbs

• Begin by preheating your oven to 375°F (190°C). Prepare a shallow baking dish or a rimmed baking sheet by lightly spraying it with nonstick cooking spray. Alternatively, line it with parchment paper for effortless cleanup.
• Carefully remove the stems from the mushrooms. Finely chop these stems and set them aside as they will be incorporated into our flavorful stuffing. Arrange the clean mushroom caps in your prepared baking dish, gill-side up.
• In a large skillet, cook the chopped bacon over medium heat until it becomes beautifully crispy. Once cooked, remove the bacon from the pan and place it on a paper towel-lined plate to drain any excess fat. Keep the rendered bacon grease in the skillet; it will add immense flavor to the filling.
• Reduce the heat slightly if necessary to prevent burning, then add the finely diced onions and carrots to the skillet with the bacon grease. Sauté for 3 to 4 minutes, or until the onions turn translucent and the carrots begin to soften. Next, stir in the reserved chopped mushroom stems, ground black pepper, minced garlic, and the finely diced cooked chicken. Continue to cook, stirring frequently, until the mushrooms are tender and have released their moisture.
• Pour in the dry red wine and increase the heat to medium-high. Allow the mixture to simmer and stir continuously until nearly all the liquid has evaporated. This step is crucial for concentrating the wine’s rich flavors. Remove the skillet from the heat and gently stir in the fresh or dried thyme.
• Transfer the hot filling mixture into a bowl and let it cool slightly for a few minutes. Once it’s had a moment to cool, add the shredded mozzarella cheese and the crispy cooked bacon. Stir everything thoroughly to ensure all ingredients are well combined.
• Using a spoon, generously fill each mushroom cap with the Coq au Vin mixture. Don’t be shy; it’s perfectly fine if the filling overflows a little, creating a rustic and abundant look. Place the filled mushrooms back into your prepared baking pan. Finally, sprinkle the panko bread crumbs evenly over the top of each mushroom.
• Bake for approximately 20 minutes, or until the mushroom caps are tender and the panko topping is beautifully golden brown and crispy. Remove from the oven and allow them to cool slightly before serving. Serve warm and enjoy these gourmet French-inspired delights!

• Choosing the Right Mushrooms: For elegant appetizers, opt for large white mushrooms (also known as button mushrooms or cremini). You’ll need about 12 mushrooms to yield 6 servings. If you’re planning these as an entrée, choose larger portobello mushrooms, roughly 4 large ones. Remember to remove the stems and gently scrape out the dark gills from portobellos before stuffing to avoid an overly earthy flavor and allow more space for filling.
• Chicken Preparation: This recipe is an excellent way to use up leftover cooked chicken or a store-bought rotisserie chicken for maximum convenience. I often prepare a large batch of Instant Pot shredded chicken and freeze it in portions, ready to be pulled out for recipes like this. Ensure your chicken is finely diced for an even distribution of flavor in the stuffing.
• Make Ahead Option: To simplify entertaining, you can prepare the stuffed mushrooms a day in advance. Assemble them fully, place them in your baking dish, cover tightly with plastic wrap, and refrigerate. When ready to bake, simply add a few extra minutes to the baking time to ensure they heat through completely and achieve that perfect golden-brown finish.
• Wine Selection: The type of dry red wine you choose will significantly impact the flavor. While Cabernet Franc or Pinot Noir are excellent choices, any dry red wine you enjoy drinking will work well. Avoid sweet wines, as they will alter the traditional savory profile of Coq au Vin.
• Thyme Freshness: Fresh thyme offers a brighter, more aromatic flavor profile. If using dried thyme, remember that it’s more concentrated, so use half the amount (⅛ teaspoon dried for ¼ teaspoon fresh).

Nutrition Facts