Stuffed mushrooms are packed with chicken fillet, cream cheese, sun dried tomatoes, fresh dill leaves and seasonings. Easy to make and absolutely delicious.Stuffed mushrooms are a reliable stalwart in many a home cook’s basic repertoire. They’re fairly easy to make and great to serve as entrees, as they’re light enough to whet the appetite and versatile enough that they can be tailored to please even the pickiest of house guests. Of course, the classic stuffed mushrooms recipe is heavy on distinctively flavored ingredients like garlic, herbs and grated parmesan, and that’s the crisp, delightful mouthful that most people have come to associate with stuffed mushrooms. You can always alter the ingredients in this recipe for stuffed mushrooms so suit your palate or particular dietary requirements, and substitute any dairy or animal products for vegan options.
There are a few schools of thought when it comes to which variety of mushroom is best suited to a stuffed mushrooms recipe. Some swear by button mushrooms, which fit easily into the mouth and, thanks to their naturally round shape, hold any filling quite well. Others go to the other extreme and prefer full-sized field mushrooms or Portobello mushrooms, which can take over as the centerpiece of a main meal. They’re a great alternative to meat portions for those who love simple, rustic dishes like steak and chips, and pack a mighty nutritional wallop. For those reasons, larger stuffed mushrooms are incredibly popular among recently converted vegetarians, although they are by no means off-limits to hardened carnivores.
You can, if you’re so inclined, add a bit of sweetish citric flavor to your stuffed mushrooms recipe by including lemon juice and lemon rind in the stuffing. Be sure to grate the lemon rind finely, and use the juice sparingly so the acidic flavor doesn’t engage in a hostile takeover of the dish’s palate and leave you with bitter, mouth-puckering stuffed mushrooms. Any addition of citrus should always be done conservatively, as a hint of lemon is always preferable to having too much.
If you feel like your stuffed mushrooms recipe is a bit short on meat or protein content, you do have a few options available to you. For example, some people love dicing prosciutto to place in their mushroom filling, which adds to the texture and lends its unique cured flavor to the mix. Alternatively, you can fry some roughly chopped slices of bacon with diced onion in a hot pan for a few minutes before sprinkling the mixture on top of your stuffed mushrooms, working as a topping rather than a component of the filling. Some people even like using pepperoni as an ingredient when stuffing the larger species of mushroom, although the addition of such a spicy, assertive meat risks obliterating the delicate balance of other ingredients in your mushroom stuffing. The key with any good stuffed mushrooms recipe is to make sure your ingredients are balanced. Once you’ve tried your hand at stuffing mushrooms for a while, and feel confident with your recipe, you can start to add ingredients, but only ever in small amounts. As with your lemons, you’re always better leaving people wanting more of a flavor than needing less.
STUFFED MUSHROOMS WITH CHICKEN AND SUN DRIED TOMATOES
- Giant mushrooms or Portabello mushrooms- 700 gm
- Shredded chicken fillet- 500 gm
- Sun dried tomatoes-200 gm
- Onion- 1 large
- Cream cheese- 5 tbsp
- Grated Parmesan cheese- 100-150gm
- Black pepper- To Taste
- Salt- To Taste
- Chopped fresh dill leaves or parsley leaves- 2 tbsp
- Canola oil- 2- 3 tbsp
- Preheat your oven to 200 C ( 370 F).
- Wash the mushrooms, remove the stems from the mushrooms, chop them finely and fry till cooked.
- Heat oil in a medium pan,add chopped onion. Fry till golden color. Add shredded chicken fillet, salt, pepper and cream cheese. Cook for another 5-7 minutes. Add fried mushrooms stems and sun dried tomatoes. Mix well.
- Coat a baking tray with oil.
- Spoon into the mushroom caps with the filling. Place them on the baking tray and bake until golden brown. ( 20-30 minutes).
- Serve with grated Parmesan cheese.
- Viola! Stuffed mushrooms with sun dried tomatoes, chicken and cheese.