Chicken Stuffed Mushrooms with Smoked Paprika Aïoli
Chicken Stuffed Mushrooms
Smoked Paprika Aïoli
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
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.
Make the aïoli by combining good quality mayonnaise with finely-minced garlic, fresh squeezed lemon juice and smoked paprika.
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.
Serve 3 mushrooms per small plate.
|Per 220 g serving||Amount|
|Saturated Fat||1 g|
|Per 220 g serving||% Daily Value|