A low- carb easy option for dinner during the week. These mushrooms were stuffed with left-over chicken and roasted vegetables. Any roasting vegetables would do, eg sweet potatoes, peppers, parsnips, carrots, etc.
Roast Chicken and Vegetable Stuffed Mushrooms
serves 2
2 large flat mushrooms
1/2 c shredded roasted chicken meat
1/2 c pumpkin, cut into 1cm cubes
1 small zucchini, sliced thinly
1/4 tsp minced garlic
1 Tbsp toasted pine nuts
5 sage leaves
10g butter, cubed
1 Tbsp olive oil
oil spray
salt and pepper to taste
Pre-heat oven to 180deg Celsius.
Carefully remove mushroom stems and chop finely.
In a small roasting pan, toss together the chopped mushroom stems,pumpkin, zuchinni, garlic and olive oil. Season with salt and pepper. Roast until vegetables are tender, around 15minutes.
Place mushroom caps on a baking tray greased with the oil spray.
Take the vegetables out of the oven and stuff into the mushrooms.
Top with cubes of butter, sage leaves and pine nuts. Return to the oven and cook for a further 15 minutes or until mushroom is tender.
6 comments:
What a healthy and delicious way to use left over roast chicken!
hey thats a brilliant way to re cycle. Love the pine nuts there.
what's the name of this mushrooms that you used? what a creative way to reincarnate chicken left over :-)
veron and kate, i am quite happy with this. it will be a mainstay on the menu, i think.
dhanggit, this is just what we call the white common mushroom (Agaricus). not exotic at all! we find it in the supermarkets here all year round. it tastes 'meaty'.
This looks great. I've never seen white mushrooms that big before over here. Maybe I can use portobellos.
thanks..;i love mushrooms, the only thing is...they are quite expensive here..:-(
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