RECIPES

Chicken Stuffed Mushrooms with Smoked Paprika Aïoli (Tapas)

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.

Prep Time

5M

Cook Time

30M

Serves

6

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

  1. Chicken Stuffed Mushrooms with Smoked Paprika Aïoli (Tapas)
    1. 1 In a bowl mix together ground chicken with salt, garlic, red chili pepper, rosemary, sherry and parsley.
    2. 2 Carefully remove mushroom stems and discard.
    3. 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. 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.
  2. Smoked Paprika Aïoli
    1. 1 Make the aïoli by combining good quality mayonnaise with finely-minced garlic, fresh squeezed lemon juice and smoked paprika.
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