Chicken Stuffed Mushrooms with Smoked Paprika Aïoli (Tapas)
- In a bowl mix together ground chicken with salt, garlic, red chili pepper, rosemary, sherry and parsley.
- Carefully remove mushroom stems and discard.
- Use a teaspoon to fill the mushroom caps with the ground chicken mixture and arrange on a large foil pan (or make your own with tin foil with edges turned up to trap juices). Bake in the oven at 350°F (175°C) or on the top shelf of BBQ over medium-high heat for 30 minutes. Baste half way through cooking with liquid released from mushrooms.
- To serve, arrange baby spinach on a small plate and top each with a central blob of aïoli (recipe below) with a sprig of parsley, three stuffed mushrooms and four halved cherry tomatoes.