This is such a great recipe to begin to explore the different types of mushrooms out there. Kids and mushrooms aren’t always friends, but the earthy flavor is such a great addition to so many recipes, it is a great thing to have this ingredient in your dinner repertoire.
You can absolutely use button mushrooms, available packaged in every supermarket, but many markets are also now carrying a wide range of the more exotic varieties, either packaged or in bulk. You can combine as many different types as you like for this recipe.
Here are a few easily available types to try:
- Creminis: These are widely available, and very sturdy. Sometimes they are labeled as baby portobellos. They are still mild, but slightly deeper in flavor than plain old button mushrooms.
- Portobellos: This mushroom is actually a very mature button mushroom, with a fully grown out cap. Portobellos are not strong in flavor and they have a meaty texture, which stands up well to cooking. These are also great grilled.
- Shiitake: This is a mushroom used often in Asian cooking. They are savory and meaty, even a little smoky, and rich in flavor.
Preheat the oven to 400 F.
Heat 2 tablespoons of the olive oil in a medium-sized skillet over medium heat, then add the mushrooms and sauté for about 10 minutes until they have given up their liquid, the liquid has evaporated, and the mushrooms are tender and beginning to become crispy. Season with salt and pepper.
Stir in the garlic and rosemary until fragrant, about 1 minute. Stir in the cream cheese and Parmesan, and cool so that it’s just slightly warm or room temperature. Check the seasonings.
Loosen the skin from each thigh, and place a couple of tablespoons of the mushroom mixture under the skin, spreading it out beneath the skin. Brush the skin with the remaining tablespoon of olive oil, and season with salt and pepper.
Roast for about 45 minutes, or until the chicken is cooked through (an internal temperature of 165 F). Serve hot or warm.