Masala Stuffed Chicken Mushrooms

Method

  1. Pre-heat oven to gas mark 180c.
  2. Wash and dry the Portobello mushrooms. Then mix all the mushrooms coating ingredients together and mix thoroughly
  3. Coat the bottom and inside of each mushrooms with this mixture, rubbing the mixture onto the mushrooms using your hands so that it is evenly spread. Then leave the mushrooms to one side
  4. When this is done, put the potatoes onto boil in a saucepan
  5. To make the filling, fry the onions in the oil together with the cumin seeds
  6. When the onions start to turn golden brown, add the ginger/garlic paste to the saucepan, followed by the finely chopped green chillies, cook for about a minute or two
  7. Then add the tomato puree to the saucepan and cook for about 3 minutes before adding, turmeric, red chilli powder and cumin powder, mix well
  8. Add the chicken mince to the saucepan and crush the mince whilst cooking, cook for about 6-7 minutes before adding salt
  9. At this point, check to see if the potatoes are boiled or need to be cooked further
  10. Cook the chicken mince for a further 2-3 minutes, add water if the mixture is becoming sticky
  11. To finish off the filling, add the final touches, the garam masala and chopped coriander, remove from heat and leave filling to one side to cool
  12. Put the spice coated mushrooms into the pre-heated oven for about 5 minutes to partly cook
  13. Whilst filling is cooling and mushrooms are in the oven, peel the skin from the boiled potatoes and grate the potatoes.
  14. Remove the mushrooms from the oven and leave to one side
  15. When the filling is warm, add the grated potatoes to the chicken mince mixture so that it is split evenly in the mixture
  16. Using a tablespoon, fill the mixture into the mushrooms, pressing the spoon down so that the mixture stuffs right into the mushroom
  17. When all of the mushrooms are filled, sprinkle the grated cheese on the top, press down to secure the cheese and put the mushrooms into the oven, gas mark 180c for 15-20 minutes, until the cheese is golden brown
Total nutrient content per 100g per serving
Energy (kJ) 353.79 kJ 993.43 kJ
Energy (kcal) 84.37 kcal 236.91 kcal
Protein 9.47 g 26.60 g
Carbohydrate 3.29 g 9.25 g
Fat(g) 3.99 g 11.19 g
Masala Stuffed Chicken Mushrooms

Number of servings:5
Total Weight: 1404 g

Ingredients:

  • Filling:
  • 5 Portobello Mushrooms
  • 400g Chicken Mince
  • 90g Onions (finely chopped)
  • 80g Tomato Puree
  • 2 Medium sized Potatoes (120g)
  • 80g Reduced fat cheddar cheese (grated)
  • 20gGinger/garlic paste
  • ¼ Bunch Fresh coriander (chopped)
  • 3 Fresh green chillies (finely chopped)
  • ¾ Teaspoon Turmeric
  • 1 Teaspoon Garam Masala
  • ½ Teaspoon Red Chilli Powder
  • ¾ Teaspoon Cumin Seeds
  • ½ Teaspoon Cumin Powder
  • 2 Tablespoons Olive Oil (22g)
  • Mushroom Coating:
  • 30ml Lemon Juice
  • 10g Tomato Puree
  • ½ Teaspoon Red Chilli Powder
  • ½ Teaspoon Cumin Powder
  • ½ Teaspoon Garam Masala
  • ¼ Teaspoon Black Pepper
  • ¼ Teaspoon Salt