Stuffed mushrooms with chicken meat
Sundays are moments of indulgence and relaxation, which is why I enjoy preparing simple, quick, and delicious recipes. One of my favorites is stuffed mushrooms with chicken. This recipe is not only tasty but also easy to make, perfect for a weekend day when you don’t want to spend hours in the kitchen but want to enjoy a savory meal.
A bit of history: stuffed mushrooms are a classic dish found in many culinary cultures. They are versatile and can be adapted based on the ingredients you have on hand or personal preferences. Additionally, mushrooms provide a natural umami flavor that pairs perfectly with various fillings.
Here’s how you can prepare these stuffed mushrooms with chicken, step by step.
Preparation time: 15 minutes
Baking time: 20 minutes
Total time: 35 minutes
Number of servings: 4-6
Ingredients:
- 800 gr - 1 kg champignon mushrooms (about 12-14 large pieces)
- 500 gr ground chicken
- 2 medium onions
- 1 tomato
- A handful of fresh parsley
- Salt, to taste
- Pepper, to taste
- 1 teaspoon sweet paprika (or hot, if you prefer a spicier flavor)
- 1/2 teaspoon curry
- 150-200 gr cheese (I recommend Delaco for excellent taste)
Step 1: Preparing the mushrooms
Start by cleaning the mushrooms. Remove the stems and wash the caps thoroughly, letting them dry on a kitchen towel. The stems should not be discarded, as they will be used in the filling.
Step 2: Preparing the filling
In a skillet, heat a little olive oil and add the finely chopped onions. Sauté them over medium heat until they become translucent, about 5 minutes. Then, add the ground chicken. Cook until it turns white, stirring occasionally to prevent sticking.
Once the meat is cooked, add the chopped mushroom stems. Cook everything over medium heat until the water from the mushrooms has completely evaporated. This step is crucial to avoid a wet filling, which could affect the final texture of the mushrooms.
Now add the diced tomato, chopped parsley, paprika, curry, salt, and pepper to taste. Continue cooking until the tomato juice has evaporated, leaving a thick and flavorful filling, about 5-7 minutes.
Step 3: Stuffing the mushrooms
Preheat the oven to 180°C. Prepare a tray where you can place the stuffed mushrooms. If you wish, you can line the tray with baking paper to prevent sticking. Using a spoon, fill each mushroom cap with the meat and vegetable mixture, pressing lightly to ensure it is well packed.
Step 4: Baking
Place the stuffed mushrooms in the tray and lightly brush them with oil on top. Now, put the tray in the oven for 20 minutes. This baking time will help the mushrooms tenderize and absorb the flavors of the filling.
Step 5: Finishing
After 20 minutes, remove the tray from the oven and sprinkle a handful of grated cheese on top of each mushroom. Return the tray to the oven for another 5-10 minutes, or until the cheese turns golden and delicious.
Step 6: Serving
Let the mushrooms cool slightly before serving. These stuffed mushrooms are excellent as an appetizer but can also be served as a main dish alongside a fresh salad. You can accompany this dish with a refreshing drink, such as white wine or iced tea with lemon, which will perfectly complement the flavors.
Practical tips:
- Champignon mushrooms can be replaced with other varieties, such as portobello or shiitake, to experiment with different flavors.
- You can also add other ingredients to the filling, such as chopped olives, bell peppers, or feta cheese, to give it a personalized touch.
- If you want a heartier dish, you can add rice or quinoa to the filling.
- The recipe is easy to adapt and can be made in large quantities, making it ideal for parties or family meals.
Frequently asked questions:
1. Can I use another type of meat instead of chicken?
Yes, you can use pork, beef, or even vegetarian ground meat, depending on your preferences.
2. How can I store the stuffed mushrooms for later consumption?
They can be stored in an airtight container in the refrigerator for 2-3 days. They can be reheated in the oven or microwave.
3. Can I make the filling a day in advance?
Yes, you can prepare the filling a day in advance and keep it in the refrigerator. Make sure to let it reach room temperature before stuffing the mushrooms.
This stuffed mushroom recipe with chicken is not only simple but also full of flavor and very versatile. Try it and let yourself be carried away by the delicious aromas! It may quickly become your favorite Sunday recipe! Bon appétit!
Ingredients: 800 g - 1 kg of small champignon mushrooms (about 12-14 pieces) 500 g of minced chicken 2 medium onions 1 tomato parsley salt pepper sweet (or hot) paprika curry 150-200 g of cheese (from Delaco, of course)
