Sunday, February 2, 2014

Chicken Stuffed Mushroom Caps (C1)

Recipe Author: Simmie Sinow

1/4 cup chopped onion
3 Tbsp Liquid Eggs or Liquid Egg Whites
1 Tbsp Dijon mustard
1 1/2 tsp ginger
2 tsp reduced-sodium soy sauce
1 clove garlic, finely chopped
1/2 pound ground chicken
12 large mushrooms (not portobello large!)

Heat oven to 450. Spray baking sheet with nonstick cooking spray.

Mix all ingredients except mushrooms together well.

Fill mushroom caps with chicken mixture, then place mushrooms with the filled sides up, on your baking sheet.

Bake 7 to 10 minutes or until tops are light brown and chicken mixture is done.

Serve hot!

NOTE: This could also be done with ground turkey.

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