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!