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PrintChicken 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.
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Chicken Stuffed Mushrooms with Smoked Paprika Aïoli (Tapas)
1/2 lb
extra lean ground chicken
225 g
1/2 tsp
salt
2.5 mL
2 cloves
garlic, minced
2 cloves
1 Tbsp
red hot chili pepper(s), minced
15 mL
1 Tbsp
rosemary, fresh, minced
15 mL
1 Tbsp
dry sherry
15 mL
2 Tbsp
parsley, fresh, minced
30 mL
18
mushrooms, large
18
8 cups
baby spinach
2 L
24
cherry tomatoes
24
4 sprigs
parsley
4 sprigs
Smoked Paprika Aïoli
6 Tbsp
light mayonnaise
90 mL
3 cloves
garlic, minced
3 cloves
2 Tbsp
lemon juice, fresh
30 mL
1 tsp
paprika, smoked
5 mL
Preparation
Serves 6
Cook time :
30 min
|
Preparation time :
5 min
Chicken Stuffed Mushrooms with Smoked Paprika Aïoli (Tapas)
1
In a bowl mix together ground chicken with salt, garlic, red chili pepper, rosemary, sherry and parsley.
2
Carefully remove mushroom stems and discard.
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 (180°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
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.
Smoked Paprika Aïoli
1
Make the aïoli by combining good quality mayonnaise with finely-minced garlic, fresh squeezed lemon juice and smoked paprika.
Notes: Serve 3 mushrooms per small plate.
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