Chicken Stuffed Mushrooms
Chicken Stuffed Mushrooms are a perfect appetizer or side dish for any occasion. With this gluten-free recipe, you can enjoy a delicious and healthy dish that is easy to prepare. The mushrooms are stuffed with a flavorful mixture of chicken, herbs, and spices, making them a great source of protein. This dish is perfect for people who are gluten-free and looking for a delicious and satisfying appetizer or side dish. However, people with dairy or nut allergies should avoid this dish.
Allergen Information: Contains None
Nutrition Facts
Per serving
Energy
83 kcal
Protein
5 g
Carbs
3 g
Fat
6 g
Fiber
1 g
Ingredients
Chicken Keema (Raw)
1 small cup (100g)
Portobello Mushroom
4 pieces (80g)
Chopped Onion
0.5 small cup (50g)
Clove Garlic, Chopped
1 tsp (5g)
Fresh Parsley (chopped)
1 tbsp (5g)
Dried thyme
0.5 tsp (1g)
Dried Rosemary
0.5 tsp (1g)
Common salt
0.5 tsp (2.5g)
Black Pepper
0.5 tsp (1g)
Olive Oil
1 tbsp (15g)
Instructions
Cooking Steps
Preheat the oven to 375°F (190°C).
Remove the stems from the mushrooms. Set the mushroom caps aside.
Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and sauté for 2-3 minutes until they are soft and fragrant.
Add the ground chicken, chopped mushroom stems, parsley, thyme, rosemary, salt, and black pepper to the skillet. Cook for 5-7 minutes until the chicken is browned and cooked through.
Fill each mushroom cap with the chicken mixture and place them on a baking sheet.
Bake the stuffed mushrooms for 15-20 minutes until the mushrooms are tender and the filling is golden brown.
Serve the stuffed mushrooms hot and garnished with fresh herbs.