Spinach & Chicken Stuffed Mushrooms
45g fine diced chicken
4 medium mushrooms
1 teaspoon butter
1 clove garlic
1 teaspoon oregano
1 teaspoon lemon juice
3 tablespoons cheese, grated
20 Minutes Total Time
- Preheat oven to 200°C and grease tray. Wash spinach and place in saucepan (no water added) on a moderate heat until spinach wilts. Drain and cool spinach and squeeze excess liquid out of spinach.
- Chop stems off mushrooms and keep. Melt butter in saucepan add garlic and herbs and mushroom stems and cook until golden. Mix in spinach and cook for 1 minute. Stir in lemon juice and remove from heat.
- Fill mushroom caps with mixture and sprinkle with cheese. Place in oven for 10-15 minutes or until cheese has melted.