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Denver Appetizers Recipe List

Tony Rosaccis Fine Catering

12001 E. Caley Ave., Unit B, Centennial, CO 80111
303-662-9353

Chicken Feta and Spinach-Stuffed Mushrooms

Yields: 20 mushrooms (enough for 10 people)

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

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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