Thai Peanut Chicken-Stuffed Mushrooms
These Thai Peanut Chicken-Stuffed Mushrooms are bursting with creamy-spicy peanut sauce, juicy ground chicken, fresh cilantro, lime, and crunchy peanuts. Baked until golden, they deliver all the excitement of Thai satay or lettuce wraps in one elegant, low-carb bite – perfect party food that disappears fast.
Why You’ll Love This Recipe
It’s the appetizer you didn’t know you needed: the addictive sweet-salty-spicy peanut sauce you lick off the spoon meets juicy chicken and earthy mushrooms. Naturally low-carb and gluten-free (when using proper peanut butter), yet so packed with flavor that no one misses the carbs. One taste and you’ll be making double batches every time you have company.
Thai Peanut Chicken-Stuffed Mushrooms
Tender mushrooms stuffed with creamy Thai peanut chicken, lime, cilantro & crushed peanuts – bold, addictive Asian flavors!
Ingredients
- 24 large cremini mushrooms, stems removed
- 1 lb (450g) ground chicken
- ⅓ cup natural creamy peanut butter
- ¼ cup canned coconut milk (full-fat)
- 2 tablespoons lime juice + 1 teaspoon zest
- 1 tablespoon fish sauce (or soy sauce)
- 1 tablespoon brown sugar or coconut sugar
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- ½ teaspoon red pepper flakes (optional heat)
- ⅓ cup finely chopped cilantro
- ¼ cup crushed roasted peanuts
- Extra lime wedges & cilantro for garnish
Instructions
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment – Thai party incoming!
- Pop stems off mushrooms and scoop a little extra space – more room for peanutty goodness!
- Arrange caps hollow-side up and bake 8–10 minutes to release moisture.
- While they bake, heat a large skillet over medium and cook ground chicken, breaking it into tiny pieces until just no longer pink.
- Add peanut butter, coconut milk, lime juice, fish sauce, sugar, garlic, ginger, and red pepper flakes; stir until creamy and thick (2–3 min).
- Remove from heat, stir in lime zest and half the cilantro – taste it (you’ll want to eat it with a spoon).
- Take mushrooms out, blot any liquid, and let cool 2 minutes.
- Generously spoon the peanut-chicken mixture into each cap – pile it high!
- Bake 10–12 minutes until mushrooms are tender and filling is bubbling hot.
- Rest 5 minutes, then shower with crushed peanuts and remaining cilantro. Serve with lime wedges and extra peanut sauce – watch them vanish!
Notes
Naturally low-carb (≈4g net carbs each) and gluten-free when using tamari/fish sauce without wheat. The filling can be made 48 hours ahead – stuff and bake when ready.
Nutrition Information
Yield
24Serving Size
1Amount Per Serving Calories 104Total Fat 7gSaturated Fat 1gUnsaturated Fat 6gCholesterol 17mgSodium 64mgCarbohydrates 3gFiber 1gSugar 1gProtein 7g
The recipes and nutritional information on Fungi Recipes are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Recipe Tips and Tricks
- Pre-bake the mushroom caps 8–10 min – keeps the filling creamy instead of watery.
- Use natural peanut butter (just peanuts + salt) for the cleanest flavor.
- Don’t skip the lime zest – it brightens everything.
- Slightly undercook the chicken mixture on the stove; it finishes in the oven.
- Top with peanuts and cilantro AFTER baking so they stay crunchy and fresh.
- Serve with extra peanut sauce for dipping – people go wild.
Ingredients Notes
- Cremini mushrooms: Meaty and sturdy, perfect for holding the rich filling..
- Ground chicken: Lean but stays juicy; turkey or pork work too.
- Natural peanut butter: Creamy base of the sauce – no sugar-added.
- Coconut milk & fish sauce: Classic Thai depth and umami.
- Lime + cilantro: Bright, fresh finish that balances richness.
- Crushed peanuts: Essential crunchy crown.
Variations and Substitutions
- Shrimp version: Swap chicken for finely chopped raw shrimp – cooks perfectly in the oven.
- Vegetarian: Use crumbled tofu or finely chopped mushrooms + extra peanuts.
- Vegan: Tofu + coconut aminos instead of fish sauce.
- Spicy: Add sriracha or Thai chili paste to the filling.
- Satay style: Thread baked mushrooms onto small skewers with peanut sauce for dipping.
- Air-fryer: 360°F for 10–12 minutes total.
Storage Options
- Fridge: Airtight container up to 3 days.
- Reheat: 350°F oven or air-fryer 7–9 minutes (add fresh toppings after).
- Freezer: Freeze fully baked or unbaked up to 2 months. Bake from frozen 22–25 min at 375°F.
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