Hearty and flavoursome meal, suitable for the whole family. Packed with simple yet flavourful ingredients like dried herbs and chicken mince, this baked creation is a tasty treat for everyone. It’s a perfect blend of wholesome goodness, and can be served as a main meal, or as part of a platter-style meal.
The mince mix can be frozen once it is cooked, and added to the mushrooms for a faster cooking time. The golden, melted parmesan on top of the delicious stuffing makes these ones a winner!
Chicken stuffed mushrooms
GF | NF | RSF
- Baking Tray
- Frying Pan
- 12 portabello mushrooms
- 500 g chicken mince
- 400 g tinned tomatoes
- 2 tbsp tomato paste
- 1 brown onion
- 3 garlic cloves
- 3 anchovies
- 50 g baby spinach
- 1 tsp dried oregano
- 1 tsp dried parsley
- 1/2 cup parmesan cheese
- salt and pepper to taste
- olive oil for frying and cooking
Preheat the oven to 180 degrees and take out a large baking dish. Grease the tray with olive oil
Remove the stems of the mushrooms – placing the mushrooms on the tray tops upwards. Drizzle with olive oil and season with salt. Bake in the oven for 10 minutes until only slightly softened, then remove from the oven and set aside
Finely dice the onion and garlic. Add them to a frying pan with the finely chopped anchovies over a medium – high heat with olive oil and fry until softened
Add in the chicken mince, dried oregano and dried parsley and cook for 3-5 minutes until the chicken mince is no longer pink
Roughly chop the spinach and add it into the pan too with the diced tomatoes and the tomato paste. Bring up to a simmer and allow it to bubble until the sauce has reduced
Season with salt and pepper to taste, then spoon the mix into the centre of the mushrooms to fill
Grate parmesan cheese over the top of the mushrooms to cover
Place the tray into the oven to bake for another 10-15 minutes until golden on top
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