You don't have to pass on bread crumbs and cheese -- we just added chicken and golden raisins to this classic appetizer recipe to take it to the next level! These stuffed mushrooms are sure to disappear from your appetizer table in a flash.
Preheat oven to 425 degrees F. If desired, remove and discard stems from mushrooms. Set mushroom caps aside.
For filling, in a small saucepan, melt butter over medium heat. Add green onions and garlic; cook and stir about 2 minutes or until tender. Remove from heat. Stir in chicken, bread crumbs, cheese, almonds, raisins, and parsley. Set filling aside.
Place mushrooms, stemmed sides down, in a 15x10x1-inch baking pan (if using mushrooms with stems intact, place stem sides up and omit the turning step). Bake for 5 minutes. Turn mushrooms stemmed sides up. Brush mushrooms with oil. Divide filling among mushrooms. Bake for 8 to 10 minutes more or until heated through.