Stuffed Chicken with Potato and Mushroom Filling
You can experiment with filling, for example using different mushrooms and herbs. I used baby bella mushrooms and champignons. Instead of thyme, you can add basil, a little rosemary, parsley or other herbs that you like. Serve with garlic aioli or a little spicy sauce like chipotle mayo.
Stuffed Chicken with Potato and Mushroom Filling Recipe
By Published: October 16, 2013
- Yield: 5
- Cook: 60 mins
You can experiment with filling, for example using different mushrooms and herbs. I used baby bella mushrooms and champignons. Instead …
Ingredients
- 500 g (1.1lbs) minced chicken
- 45 g (1.6oz) white bread crumbs
- 0.5 cup milk
- 2 cloves of garlic
- 1 egg
- salt, pepper to taste
- 1 tsp thyme dried
- 150 g (5.3oz) mushrooms
- 2-3 shallots
- olive oil
- 1 potato boiled cooked
- 50 g (1.8oz) cheese grated
- 1 tbsp mayonnaise
- grated cheese for top
Instructions
- Soak the bread in the milk, then squeeze out excess milk and add the minced chicken, salt, pepper, egg, finely chopped garlic and thyme leaves. Stir well and set aside.
- Fry the finely chopped mushrooms about 3-5 minutes in olive oil, add finely chopped shallots, salt and pepper. Fry until cooked.
- Mash the potato with a fork, add onion to it with mushrooms, shredded cheese, mayonnaise, salt, pepper and mix well.
- Sprinkle with oil muffin tins and add a tablespoon of the mix to each, spreading to the edges, and make a hole in the middle for the mushroom filling. Add the mushroom stuffing, sprinkle top with grated cheese and cover with foil. Cook in preheated oven for about 390F (200'C) 20 minutes, then remove foil and bake for another 5-7 minutes.
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