Easy Healthy Recipe: Stuffed Mushrooms

Stuffed MushroomsMushrooms are stuffed with chicken instead of the other way around in this recipe adapted from The Mushroom Cookbook by Victoria Lloyd-Davies. The chicken breast are chopped into thin and small slices and sautéed in butter and onions and seasoned with salt and pepper then combined with breadcrumbs and fresh herbs like chives and parsley to make the stuffing. To make easy healthy recipes, you need white mushrooms large enough to hold substantial amount of stuffing. Choose firm mushrooms with wide diameters and a deep depression when the stems are removed. You can use your preferred herbs from the garden to flavor the stuffing. Finally the stuffed mushrooms healthy recipes are baked in the oven until cooked through.

Also known as button mushrooms, white mushrooms are the most common type of mushrooms sold in groceries and supermarkets. They have a mild and earthy flavor, which can also be described as bland. They absorb flavors really well especially spices, herbs and seasonings. Their caps can range from half an inch to three inches. The smaller one are called “button mushrooms.” For this recipe you need the larger-sized mushrooms caps. Cultivated white mushrooms are available all year round although they are most abundant during the fall and the winter.

Ingredients: ¼ cup butter, 2/3 cup minced chicken breast, 1 small onion, 1/3 cup fresh whole wheat breadcrumbs, 1 tablespoon chopped fresh herbs (like parsley and chives), Salt, Freshly ground pepper, 4 large white mushrooms

Preparation Instructions: Stuffed Mushrooms Recipe

In a skillet, melt half the butter over medium heat. Add the minced chicken and onions and sauté for 5 minutes. Remove from the heat and allow to cool for a few minutes before stirring in the breadcrumbs and herbs. Season with salt and pepper. Spoon the stuffing into the mushrooms and place the mushrooms in a roasting pan. Dot with the remaining butter. Bake for 20 to 25 minutes.

You can also use other kinds of mushrooms like Portobello, porcini or shiitake to make this recipe as long as they have a wide circumference for holding the stuffing. When buying mushrooms, look for unblemished and firm caps that are steady when allowed to sit on its cap, and the color should be uniform. Mushrooms that are past their prime has all of its gills showing. Gently and briefly rinse the mushrooms under running water and place them on a dry paper towel and pat dry. The mushrooms will exude a lot of moisture as it bakes and will shrink and turn a darker color.

Source: www.gourmandia.com


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