FRAZZ1ES INSIDE OUT STUFFED MUSHROOMS
i am a single mom of a wonderful about to be 10 year old son. sometimes i dont have time to cook sides i like to eat, so i made this side dish mostly because it is easy, my son wont eat mushrooms, and it is even better as a stuffing under the chicken skin in my chicken recipie posted. my friends who like mushrooms and my...
Provided by Joyce De Angelis
Categories Other Side Dishes
Time 20m
Number Of Ingredients 4
Steps:
- 1. clean and slice mushrooms including stems melt butter in frying pan mince garlic and put in pan along with mushrooms and butter fry until mushrooms are a mushy texture(thats how we like it) add 1 cup breadcrumbs to pan, if it needs the extra shakes of it, then add to absorb butter, if not dont add.
- 2. fry until breadcrumbs are mixed well. inside out stuffed mushroom.... ~~~~Enjoy~~~
- 3. if you want to sneak those mushrooms in to your children, finely mince the mushrooms and fry in the butter and garlic and then add breadcrumbs. tell them it is stuffing and they will love it.
- 4. use my chicken recipe and stuff the finely minced mushroom stuffing mixture under the skin and bake an extra 10 minutes from what the original recipie calls for. enjoy that as well
CHEESE, SPINACH & MUSHROOM STUFFED CHICKEN
Amp up this dinner party classic by stuffing three types of cheese, spinach and mushroom into the chicken and wrap with prosciutto. It's modern retro
Provided by John Torode
Categories Dinner, Main course
Time 45m
Number Of Ingredients 10
Steps:
- Boil the kettle, tip the mushrooms into a small bowl, pour over boiling water to just cover, then leave to soak for 15 mins. Drain and squeeze out the mushrooms (save and freeze the liquid to make a base for a gravy) and roughly chop.
- Heat the oil in a frying pan and gently cook the shallots and garlic for 3 mins. Turn up the heat, throw in the mushrooms and cook for a few mins more. Add the spinach, turn the heat up to high and cook until wilted and all the liquid has evaporated. Tip into a bowl and leave to cool. Beat in the cheeses and season with loads of pepper and a little salt. Set aside.
- Take the chicken breasts and remove the small fillet from the back. Cut a slit into the side of each chicken breast then stuff each one with a quarter of the spinach mixture, closing it with the cut-off fillet. Carefully wrap each stuffed chicken breast in a slice of prosciutto and chill until needed. Can be prepared up to a day ahead.
- To cook, heat oven to 200C/180C fan/gas 6. Line up the chicken on a baking tray and roast for 20-25 mins until the prosciutto is frazzled at the edges, the cheese is oozing out and the chicken is cooked through.
Nutrition Facts : Calories 397 calories, Fat 19 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 48 grams protein, Sodium 1 milligram of sodium
CHICKEN STUFFED WITH SAVORY DUXELLES (MUSHROOM STUFFING)
Moist and richly flavorful chicken. I make this stuffing ahead of time so I'm not rushing at dinner and can make some yummy sidedish
Provided by JacquelineS
Categories Chicken Breast
Time 55m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven 400 degrees.
- In skillet, heat 1 T oil.
- Saute garlic and shallot 1 minute.
- Add mushrooms, cook 4 minutes.
- Add salt, pepper and white wine, cook 10 minutes.
- Remove from heat and add parsley.
- Pull back chicken skin, leaving attached at one end.
- Salt and pepper each breast, then mound 1/3 c stuffing on each.
- Pull the skin back over the stuffing and secure with toothpicks.
- Place in roasting pan and drizzle with 1 T olive oil over the the top.
- Roast until skin is golden brown, about 35 minutes.
Nutrition Facts : Calories 352.3, Fat 20.6, SaturatedFat 4.8, Cholesterol 92.8, Sodium 100.7, Carbohydrate 5.4, Fiber 1.3, Sugar 2.1, Protein 34
STUFFED CHICKEN BREAST WITH MUSHROOM SAUCE
"Baked in a creamy mushroom sauce, this easy entree is nice for a special family dinner," says Dolores Kastello of Waukesha, Wisconsin. "I serve this dish with rice, asparagus and a tossed salad."
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Flatten chicken to 1/4-in. thickness; sprinkle with salt and pepper. Prepare stuffing mix according to package directions. Meanwhile, in a small skillet, saute pecans in butter until lightly browned; add to the stuffing., Place 1/2 cup stuffing down the center of each chicken breast half; roll up and secure with a toothpick. Place seam side down in a greased shallow 1-qt. baking dish., Spoon soup over chicken; sprinkle with remaining stuffing. Cover and bake at 400° for 25-30 minutes or until chicken is no longer pink. Remove toothpicks.
Nutrition Facts :
CHICKEN-STUFFED MUSHROOMS
Mushroom caps filled with a creamy onion, garlic, and diced chicken mixture are baked until piping hot for a crowd-pleasing party appetizer.
Provided by Diamond Crystal Salt
Categories Trusted Brands: Recipes and Tips Diamond Crystal® Salt
Yield 6
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees F.
- Remove stems from mushrooms, but do not discard. Using a small melon baller, scoop out insides of mushrooms, leaving at least half shell to allow more room for filling. Finely chop mushroom stems and centers.
- Melt butter over medium heat in large skillet. Add onion and garlic; cook 1 minute. Stir in chicken, chopped mushrooms, Diamond Crystal® Kosher Salt, and pepper. Cook and stir 3 minutes longer. Blend in flour, cream and 3 tablespoons parsley. Cook and stir until bubbly and thickened. Remove from heat.
- Spoon mixture evenly into mushroom caps. Place in lightly oiled, shallow baking dish. Bake 10 minutes. Top with remaining 2 tablespoons parsley and garnish with mozzarella or Parmesan cheese, if desired. Bake 5 to 10 minutes longer or until hot and cheese melts. Garnish with additional parsley, if desired.
Nutrition Facts : Calories 227.7 calories, Carbohydrate 7.6 g, Cholesterol 73.2 mg, Fat 19.8 g, Fiber 1.4 g, Protein 7 g, SaturatedFat 12 g, Sodium 1476.3 mg, Sugar 2.4 g
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