Ingredients
- 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
Instructions
- 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.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Healthy Appetizers
- Cuisine: International