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  Added: Dec 06, 2007  •  Visited (480)  •  Print version Print this recipe (49)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Chicken - Stuffed Mushrooms
What You Need:
  • 1 pound mushrooms (about twenty-four 1½-2 inch buttons)
  • ½ cup salad oil
  • ½ cup chopped mushroom stems (from above caps)
  • ¼ cup chopped chives or scallions
  • 1/3 cup chopped pecans
  • 1 can (5-ounces) chicken spread
  • 2 tablespoons sherry wine
  • 1 tablespoon salad oil
  • 1 egg
  • ½ teaspoon salt
  • Dash pepper

  • How To Cook:
    1. Wash and drain mushrooms. Remove stems from caps and chop stems. Reserve ½ cup for use in this recipe. (Remainder can be used elsewhere.)

    2. Put oil in a custard cup or other small bowl. Dip each cap in the oil to coat well. Place caps in a 12-inch by 8-inch rectangular casserole, cup-side up.

    3. For even cooking, put the larger caps in the corners and along the outer edges and the smaller caps in the center of the dish.

    4. Mix the remaining ingredients well and fill the mushroom caps, mounding the mixture up until all of it is distributed.

    5. Cover with wax paper or with plastic wrap and cook 15 minutes. Let stand 5 minutes before serving.

    To Make: about 24
    This recipe is also available in:
    Cuisine » Europe » France
    Main Ingredient » Mushrooms
    Main Ingredient » Meat & Poultry » Chicken
    Main Ingredient » Nuts » Pecan
    Dish » Appetizers


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