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| Chicken Feta and Spinach-Stuffed Mushrooms |
| Yields: 20 mushrooms (enough for 10 people) |
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| NGREDIENTS |
1 lb ground chicken
3 oz feta cheese, crumbled
2 oz baby spinach, chopped
1 roma tomato, diced
1 large egg
2 T fresh garlic, minced
zest of a lemon, grated
1 1/2 t Kosher salt
1 1/2 t ground black pepper
12-14 large button mushrooms, washed and stems removed
1 C seasoned bread crumbs
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| METHOD |
| Preheat oven to 350 degrees F.
Mix the chicken, feta, spinach, tomato, egg, garlic, salt and pepper
thoroughly in a small bowl.
Stuff each mushroom cap with about 1 1/2 ounces of the chicken
stuffing.
Sprinkle the breadcrumbs onto each stuffed mushroom or dip the
stuffed part into the breadcrumbs.
Place the mushrooms onto a cookie pan lined with parchment paper
or aluminum foil and bake for 20-25 minutes uncovered or until firm.
Let the mushrooms sit out for about five minutes before serving.• Preheat oven to 350 degrees F.
Mix the chicken, feta, spinach, tomato, egg, garlic, salt and pepper
thoroughly in a small bowl.
Stuff each mushroom cap with about 1 1/2 ounces of the chicken
stuffing.
Sprinkle the breadcrumbs onto each stuffed mushroom or dip the
stuffed part into the breadcrumbs.
Place the mushrooms onto a cookie pan lined with parchment paper
or aluminum foil and bake for 20-25 minutes uncovered or until firm.
Let the mushrooms sit out for about five minutes before serving. |
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