Roast Chicken and Vege Stuffed Mushrooms
PREP TIME: 10 Min
COOK TIME: 20 Min
SERVES: 6
- 6 large White Flat Mushrooms
- 1 cup pre-cooked roast chicken, shredded
- 3 cups pre-cooked roast vegetables e.g kumara, pumpkin, potatoes, carrots or onions
- 2 Tbsp fresh thyme leaves
- 4 cups frozen peas
- handful mint leaves, roughly chopped
- ½ lemon, juiced
Method
- Preheat the oven to 180°C bake.
- Clean and remove the stems of the mushrooms. Place on a lined baking tray, gill side up.
- Stuff the mushrooms with the chicken & roast vege and season with salt & pepper. Drizzle with oil and sprinkle with thyme leaves.
- Place in the oven for 15 – 20 minutes, until the mushrooms and vegetables are cooked through and golden.
- While the mushrooms are in the oven, cook the peas as per packet instructions. Season with salt and toss with the mint & lemon. Place on a large serving platter.
- Place the stuffed mushrooms on top of the peas and serve immediately.
Top Tips:
Rather than throwing the mushroom stems away, finely chop them up and add them as part of the stuffed mushroom filling or use them when making a beef or vegetable stock for added savoury flavour.
