Chicken-Stuffed Mushrooms


1/4 cup chopped onion (about 1 small) 2 tablespoons chopped fresh cilantro 3 tablespoons cholesterol-free egg product OR 3 tablespoons egg white 1 tablespoon Dijon mustard 1 1/2 teaspoons finely chopped gingerroot 2 teaspoons reduced-sodium soy sauce 1 clove garlic -- finely chopped 1/2 pound ground chicken 12 large mushrooms -- stems removed


Heat oven to 450. Spray cookie sheet with nonstick cooking spray. Mix all ingredients except mushrooms. Fill mushroom caps with chicken mixture. Place mushrooms, filled sides up, on cookie sheet. Bake 7 to 10 minutes or until tops are light brown and chicken mixture is done. Serve hot.


Restaurant Articles

The steps to a successful preparation stage...

Read more


Chicken Satay

Read more

Business Plan

Chili Restaurant

Read more