Chicken-stuffed mushrooms
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | larges | Mushrooms, fresh |
| ¼ | cup | Butter (or marg.) |
| 1 | cup | Chicken breast; finely chopped, cooked |
| 3 | tablespoons | Chicken broth; to 4 tb. |
| 1 | Egg; beaten | |
| 1 | cup | Breadcrumbs, soft; divided |
| 1 | teaspoon | Parsley flakes, dried |
| 1 | tablespoon | Onion, minced |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
Directions
Rinse mushrooms; remove and chop stems. Set mushroom caps aside. Melt butter in a large skillet; add stems, and saute untl tender. Stir in chicken. Stir chicken broth and egg into ¾ cup breadcrumbs; add breadcrumb mixture, parsley, onion, salt, and pepper to skillet, stirring well.
Spoon chicken mixture into mushroom caps, and sprinkle with remaining ¼ cup breadcrumbs. Place mushrooms in a 9" square baking pan; add ½ inch water. Bake at 350 degrees for 30 to 35 minutes.
SOURCE: Southern Living Magazine, July 1980. Typos by Nancy Coleman.
Submitted By BARRY WEINSTEIN On 12-13-94