Chicken-stuffed mushrooms

4 servings

Ingredients

Quantity Ingredient
12 larges Mushrooms, fresh
¼ cup Butter (or marg.)
1 cup Chicken breast; finely chopped, cooked
3 tablespoons Chicken broth; to 4 tb.
1 Egg; beaten
1 cup Breadcrumbs, soft; divided
1 teaspoon Parsley flakes, dried
1 tablespoon Onion, minced
1 teaspoon Salt
¼ teaspoon Pepper

Directions

Rinse mushrooms; remove and chop stems. Set mushroom caps aside. Melt butter in a large skillet; add stems, and saute untl tender. Stir in chicken. Stir chicken broth and egg into ¾ cup breadcrumbs; add breadcrumb mixture, parsley, onion, salt, and pepper to skillet, stirring well.

Spoon chicken mixture into mushroom caps, and sprinkle with remaining ¼ cup breadcrumbs. Place mushrooms in a 9" square baking pan; add ½ inch water. Bake at 350 degrees for 30 to 35 minutes.

SOURCE: Southern Living Magazine, July 1980. Typos by Nancy Coleman.

Submitted By BARRY WEINSTEIN On 12-13-94

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