Marinated Chicken Stuffed Mushrooms
Yield
8 servingsPrep
10 minCook
5 minReady
20 minTrans-fat Free, Low Carb
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
20 | each |
mushrooms
caps, medium size |
|
4 | tablespoons |
olive oil
|
|
⅓ | cup |
red wine vinegar
|
|
1 | teaspoon |
garlic powder
|
|
1 | teaspoon |
onion salt
|
|
½ | teaspoon |
black pepper
or to taste |
|
1 ½ | cups |
chicken
cooked |
|
6 | ounces |
spinach, frozen
thawed and drained of excess liquid |
|
¾ | cup |
mayonnaise, fat free
|
|
½ | cup |
onions
chopped |
|
2 | teaspoons |
parsley leaves
chopped |
|
1 | teaspoon |
red hot pepper sauce
|
|
1 | teaspoon |
garlic salt
|
|
1 | teaspoon |
black pepper
or to taste |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
2E+1 | each |
mushrooms
caps, medium size |
|
6E+1 | ml |
olive oil
|
|
79 | ml |
red wine vinegar
|
|
5 | ml |
garlic powder
|
|
5 | ml |
onion salt
|
|
2.5 | ml |
black pepper
or to taste |
|
355 | ml |
chicken
cooked |
|
173.4 | ml/g |
spinach, frozen
thawed and drained of excess liquid |
|
177 | ml |
mayonnaise, fat free
|
|
118 | ml |
onions
chopped |
|
1E+1 | ml |
parsley leaves
chopped |
|
5 | ml |
red hot pepper sauce
|
|
5 | ml |
garlic salt
|
|
5 | ml |
black pepper
or to taste |
Directions
Clean and stem mushrooms, place in a flat pan or cookie sheet (don't stack).
In small bowl mix marinade ingredients together and pour around mushrooms (don't pour inside caps).
Let marinate overnight or at least 5 hours.
n a food processor chop up cooked chicken into fine pieces.
Place chicken into a bowl and set aside.
In same processor chop spinach and place into bowl with chicken.
Add remaining ingredients to bowl and mix together.
Remove mushrooms from pan and pat dry with a paper towel any excess marinade.
Fill each cap with about a tablespoon of the filling.
Place on a serving tray and sprinkle with paprika.