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.


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


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.