Stuffed Mushrooms #4 Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1: Whole chicken breast,
24 medium: Mushrooms,
1/2: Lemon, juiced
2 tbsp: Butter or margarine,
1: Garlic clove, crushed
1 tsp: Chopped parsley,
Salt, pepper
1: Egg yolk, lightly beaten
Fine dry bread crumbs,
Directions:
Cook chicken in boiling salted water until tender. Drain, reserving
broth. Remove skin and bones and dice meat finely. Rinse and dry
mushrooms. Remove, finely chop and reserve stems. Sprinkle mushroom
caps with lemon juice. Melt butter and add stems and garlic and cook
10 minutes, stirring now and then. Add 2 to 3 tablespoons reserved
chicken broth and parsley. Season to taste with salt and pepper. Add
chicken and egg yolk and mix. Spoon into mushroom cavities. Arrange
on lightly greased baking sheet and sprinkle with bread crumbs. Bake
at 350 F 15 to 20 minutes. Serve hot.
Created by: Robaires, Los Angeles
(C) 1992 The Los Angeles Times
Source from luhu.jp
broth. Remove skin and bones and dice meat finely. Rinse and dry
mushrooms. Remove, finely chop and reserve stems. Sprinkle mushroom
caps with lemon juice. Melt butter and add stems and garlic and cook
10 minutes, stirring now and then. Add 2 to 3 tablespoons reserved
chicken broth and parsley. Season to taste with salt and pepper. Add
chicken and egg yolk and mix. Spoon into mushroom cavities. Arrange
on lightly greased baking sheet and sprinkle with bread crumbs. Bake
at 350 F 15 to 20 minutes. Serve hot.
Created by: Robaires, Los Angeles
(C) 1992 The Los Angeles Times
Source from luhu.jp
Tags
Appetizers