Portabello Mushrooms Stuffed with Ground Chicken (Gluten Free)

This recipe can be used for an elegant first course or in greater quantity for a nice dinner. It’s a bit lighter since I used ground chicken instead of ground beef and try not to skimp on the spices I use since ground chicken has less depth of of flavor than ground beef does. Also, when sauteeing your onion, be a bit more generous with the oil since it helps keep the chicken moist and lucious.

Since I used mashed potatoes instead of breadcrumbs or soaked and squeezed out bread for the binder, it can be made for Passover or for gluten free people anytime. In fact, I initially made this with one of my nieces/nephews who are gluten free in mind. It was a great hit and not difficult to prepare.

So start with your potatoes since they need to be mashed. Peel and cube them and place in a pot with plenty of water to cover and a tablespoon of salt and bring to the boil. Lower the heat to medium high and cook till completely tender.

Drain the potatoes and let cool.

While the potatoes are cooking, take the chopped onion and cook in the oil till a light brown color. Place the onion and the cooked potato in a bowl.

Mash the potatoes together with the onion till smooth.

Add the minced chicken and the spices, smoked paprika, garlic, ground ginger, ground cinnamon, salt and pepper, the egg and using your hands (I put on latex gloves) mix altogether till a smooth mixture is formed. Preheat the oven to 350 F/180 C.

Let this sit while you prepare the mushrooms. Clean them, remove the stems (I usually use them in soup or omelets or what-have-you) and if need be, scoop out some of the black innards to give extra room for filling. Place mushroom caps on parchment paper in a pan with high sides to make cleanup easier and no spillage in the oven.

Now take scoops of the chicken mixture and mound nicely into the mushroom caps, it’s okay to have it go high so long as it doesn’t cant to the side.

Bake at 350 F/180 C for 25-30 minutes or till tops are lightly browned and chicken mixture is cooked through. Do not overbake or it will dry out. Serve as is or plated with a small scoop of mashed potatoes on the side.

Portabello Mushrooms Stuffed with Ground Chicken

3 medium potatoes, peeled and cubed

1 tablespoon salt

2-3 tablespoons oil (0live or vegetable)

1 medium onion, peeled and chopped

1/2 kilo or 1 pound ground chicken (chicken mince)

1 egg

2 teaspoons garlic powder OR 2 cloves crushed garlic

1 teaspoon smoked paprika

1 flat teaspoon ground ginger

1 flat teaspoon ground cinnamon

pinch salt

pinch black pepper

12 nice sized portabello mushrooms, cleaned and stem removed

Directions:

Preheat the oven to 350 F/180 C.

Take the peeled, cubed potatoes and place in a deep pot with water to cover and the salt. Bring to the boil and lower to medium high and cook till potatoes are completely tender. Drain and cool the potatoes and set aside. Take the peeled, chopped onion and saute in the oil till light brown. It’s preferable to use more oil since the chicken needs the extra fat. Place the cooked potatoes and onion together in a bowl and mash well together till smooth. Add the ground chicken, egg and all the spices and mix thoroughly till smooth.

Take the cleaned portabellos (and if need be scoop out some of the innards to make more room for filling) and place on parchment lined pan with high sides. Take scoops of the chicken mixture and mound in the mushrooms with a domed top and place on parchment. Bake at 350 F/180 C for 25-30 minutes or till tops are lightly browned and chicken mixture is cooked through. Do not overbake or it will dry out. Serve as is or plated with a small scoop of mashed potatoes on the side.