Recipe
Chicken Stuffed Mushrooms with Smoked Paprika Aïoli (Tapas)
Prep Time: 5 min
Cook Time: 30 min
Serves: 6
These tasty tapas make a wonderful appetizer. Its decadent flavour combination of sherry, chili peppers and fresh rosemary makes for a unique flavour you’ll want to savour again and again.
Contributed By: Developed for CFC by Nancy Guppy, RD, MHSc
Ingredients
Chicken Stuffed Mushrooms with Smoked Paprika Aïoli (Tapas):
1/2 lb (0.3 kg)
extra lean ground chicken
1/2 tsp (2.5 mL)
salt
2
cloves garlic, minced
1 tbsp (15 mL)
red hot chili peppers, minced
1 tbsp (15 mL)
rosemary, fresh, minced
1 tbsp (15 mL)
dry sherry
2 tbsp (30 mL)
parsley, fresh, minced
18
mushrooms, large
8 cups (2 L)
baby spinach
24
cherry tomatoes
4
sprigs parsley
Smoked Paprika Aïoli:
6 tbsp (90 mL)
light mayonnaise
3
cloves garlic, minced
2 tbsp (30 mL)
lemon juice, fresh
1 tsp (5 mL)
paprika, smoked
Instructions
Chicken Stuffed Mushrooms with Smoked Paprika Aïoli (Tapas)
1
In a bowl mix together ground chicken with salt, garlic, red chili pepper, rosemary, sherry and parsley.
2
Carefully remove mushroom stems and discard.
3
Use a teaspoon to fill the mushroom caps with the ground chicken mixture and arrange on a large foil pan (or make your own with tin foil with edges turned up to trap juices). Bake in the oven at 350°F (175°C) or on the top shelf of BBQ over medium-high heat for 30 minutes. Baste half way through cooking with liquid released from mushrooms.
4
To serve, arrange baby spinach on a small plate and top each with a central blob of aïoli (recipe below) with a sprig of parsley, three stuffed mushrooms and four halved cherry tomatoes.
Smoked Paprika Aïoli
1
Make the aïoli by combining good quality mayonnaise with finely-minced garlic, fresh squeezed lemon juice and smoked paprika.