Mushrooms with this stuffing will disappear from the table in a few minutes. You’ll have time to make it on New Year’s Eve

Large mushroom caps are perfect for stuffing. A few skillfully combined ingredients are enough to turn this inconspicuous product into an exceptionally appetizing hot snack, perfect for a party.

The recipe for stuffed mushrooms with chicken is one of my favorites. Herbs and mozzarella also work here – everything creates a perfect, filling and intriguing whole.

• about 15 large mushrooms,
• 1 chicken breast fillet,
• ½ zucchini,
• 1 small red pepper,
• 150 g sera mozzarella,
• 1 small bunch of parsley,
• 1 teaspoon of curry,
• 1 tablespoon of Provençal herbs,
• salt, pepper (to taste),
• clarified butter (for frying).

Wash the mushrooms and dry them. Separate the caps from the stems. Chop the stems finely. Scoop out the caps with a spoon. Sprinkle the caps with salt and pepper.

Place the mushroom caps (with the insides up) on a baking tray lined with lightly greased aluminum foil. Place in an oven preheated to 180°C for 15 minutes. After roasting the mushrooms, do not turn off the oven.

Clean the chicken breast fillet from any membranes. Chop it finely. Season with curry, salt and pepper

Peel the zucchini and grate it on the large holes of a grater. Season with salt and set aside for 10 minutes. Squeeze out excess juice.

Remove the seeds from the peppers and chop the flesh finely.

Fry the chopped mushroom stems, chicken, zucchini and peppers in a small amount of clarified butter.

Grate the mozzarella on the large holes of a grater. Chop the parsley. Mix the cheese and parsley with the stuffing from the pan. If you want, season it with additional salt and pepper.

Fill the baked hats with the stuffing. Sprinkle with herbes de Provence. Place the tray back into the preheated oven. Bake the mushrooms for about 15 minutes. Serve hot.

Source: Terazgotuje.pl