Articles & Recipes
Spicy Chicken Mushroom Cups
Ingredients
8 Yarrambat field style mushrooms (1200 grams)
3 tablespoons soy sauce (gluten free if required)(60ml)
1 small green capsicum, seeded and slice (140 grams)
3 tablespoons dry sherry (60ml)
1 tablespoon oil (18 grams)
1 tablespoon tomato paste (20 grams)
Bamboo shoots
¼ teaspoon of five spice powder
3 shallots sliced diagonally (45 grams)
2 chicken fillets, thinly sliced (190)
Method
Place soy sauce, sherry, oil, tomato paste, and spice powder in a large microwave safe dish.
Mix well, add chicken, toss to coat.
Allow to stand for 30 minutes.
Stir capsicum, bamboo shoots and shallots into chicken mixture.
Cover with lid or plastic wrap.
Microwave on medium-high (75%) for 6-8 minutes, stirring twice.
Remove stalk from mushrooms.
Chop finely and add to chicken mixture.
Place mushrooms on a microwave safe plate in a circular pattern.
Spoon equal quantities of chicken mixture into each mushroom.
Microwave on (100%) for 2 -3 minutes, or until mushrooms are tender.
Serve with crusty bread.
Serves : 4
Nutrients per Serve :
KJ 900, Calories 215
Note
Lactose Free, Egg Free
Tips
Make this dish Gluten Free by using Gluten Free soy sauce