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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1/4 | pound, raw | boneless, skinless chicken breasts | 1 | ounce | Mushrooms, button or Crimini | 1/8 | cup, diced | celery, diced; use 1 ounce | 1/8 | cup, chopped | Onion, chopped; use 1 ounce | 1/4 | cup | chicken broth or stock | 1/4 | cup (8 fl oz) | water | 3/4 | tablespoon | dried Italian seasoning | 1/4 | teaspoon | garlic salt | 1/4 | teaspoons | salt | 1/8 | teaspoon | black pepper, ground | 4 | medium | White Mushrooms | 1 | stick, small (approx 4-1/4" long) | Bread sticks, plain/garlic |
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Steps
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Sequence
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Step
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| | 1 | Hollow out 16 large mushrooms (I used the stems from these mushrooms to get my 100g chopped mushrooms, to avoid waste - save the leftovers for another dish!) and set aside. Place mushroom pieces, celery and onion into food processor and pulse until finely diced - place into a seperate bowl. Place chicken into food processor and pulse until finely diced - mix with veggies.
Heat chicken broth and water in pot, dump in chicken-veggie mixture with seasonings, and simmer until all liquid has reduced and veggies are tender. Crush Melba toasts with a rolling pin to make breadcrubs and toss them in the pot.
Place hallowed out mushrooms into a baking dish and spoon filling in, making sure to pack tightly. |
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