4
to 6 portions
24
large mushrooms
4
ounces (115 g) cooked chicken, diced
6
tbsp (90 ml) bread crumbs
2
tsp (10 ml) fresh parsley, finely chopped
salt
and pepper
2
tbsp (30 ml) butter
2
tsp (10 ml) onion, finely chopped
3/4
cup (180 ml) Cheddar cheese, grated
-
Preheat
oven to 425 ºF (220 ºC).
-
Remove
mushroom stems, reserving caps.
-
Finely
chop stems.
-
In
a bowl, combine with chicken, bread crumbs
and parsley. Mix in seasonings.
-
In
a skillet, melt butter and cook onion
for 3-4 minutes. Add to chicken mixture.
-
Stuff
into mushroom caps. Sprinkle with cheese.
-
Arrange
stuffed mushrooms on a non-stick baking
sheet and bake in oven for 8 to 10 minutes.
-
Serve
hot
On
a non-stick cookie sheet, arrange stuffed
mushrooms. Cook in oven 8-10 minutes. Serve
hot. 4-6 servings.
