pound large fresh mushrooms
pound ground chicken or turkey
tablespoon vegetable oil
tablespoons green onions (thinly sliced)
teaspoon parsley leaves (finely chopped)
medium clove garlic (minced)
tablespoons bread crumbs
tablespoons chicken bouillon
egg white, slightly beaten
Crushed chilies and black pepper to taste
- Clean and remove steams from
- Finely chop stems, set aside.
- Slice green onions.
- Finely chop parsley leaves.
- Mix chicken bouillon and water,
- In large saucepan heat oil and
cook ground chicken until is no longer pink,
stirring to separate chicken.
- Add prepared green onions,
minced garlic and mushrooms and cook about 4
- Stir in bread crumbs, parsley,
egg white and chicken bouillon mixture,
mix well and cook next 5-6 minutes. Spoon of any fat.
- Taste and adjust seasoning and
cook another 1-2 minutes.
- Preheat oven to 375 F and place
foil in the baking pan.
- Spoon about 2-3 teaspoons
stuffing into each mushroom and place on baking
- Bake 7-10 minutes and serve
with green salad.
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