Chicken Stuffed Mushrooms
|Flat mushrooms||8 Large|
|Chopped green onion||2 Tablespoon|
|Cooked chicken||175 Gram, finely chopped|
|Medium dry sherry||1 Tablespoon|
|Chicken stock||2 Tablespoon|
|Grated parmesan/Dry cheddar||50 Gram|
Wipe the mushrooms and remove the stalks.
Chop the stalks finely.
Melt butter in a saucepan and turn the mushroom caps in it before arranging them in a single layer in a shallow ovenproof dish.
In remaining butter, gently fry the chopped pepper (or onion) and mushroom stalks until soft.
Stir in the chicken, sherry and sufficient stock to bind mixture together.
Divide between mushroom caps, making a neat pile on each.
Sprinkle with cheese.
Cover dish, and heat through in the preheated oven.