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–+ servings

Chicken stuffed mushrooms

Kate Holm
GF | NF | RSF
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Course 3 meals a day, Baby Led Weaning, BLW, Family Meals, Main Course
Servings 6 adults

Equipment

  • Baking Tray
  • Frying Pan

Ingredients
  

  • 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

Instructions
 

  • 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

Notes

Serves 6-8
Able to be frozen: the mince can be once cooked
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