Chicken Stuffed Mushrooms with Smoked Paprika Aïoli (Tapas)

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These tasty tapas make a wonderful appetizer. Its decadent flavour combination of sherry, chili peppers and fresh rosemary makes for a unique flavour you’ll want to savour again and again.

  • Serves: 6
  • Prep Time:
  • Cook Time:

Chicken Stuffed Mushrooms with Smoked Paprika Aïoli (Tapas)

  1. In a bowl mix together ground chicken with salt, garlic, red chili pepper, rosemary, sherry and parsley.
  2. Carefully remove mushroom stems and discard.
  3. 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.
  4. 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.

Smoked Paprika Aïoli

  1. Make the aïoli by combining good quality mayonnaise with finely-minced garlic, fresh squeezed lemon juice and smoked paprika.

Serve 3 mushrooms per small plate.

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