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Member recipe

Stuffed Mushrooms Salad.

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Member recipe by


Serves 2

Stuffed mushrooms surrounded by salad and rice.

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  • Ingredients
  • 4 large flat portabello mushrooms
  • 4 spring onions
  • 4 tsp olive oil
  • 100g of fresh brown bread crumbs
  • 1 tsp of fresh oregano (chooped)
  • 50g of grated chedder cheese
  • 100g cooked chicken (finely chooped)
  • 4oz long grain wild rice
  • Green salad leaves (rocket, spinach, watercress)
  • 8 cherry tomatoes.
  • Equipment
  • Knife
  • Chopping board
  • Small bowl
  • Grator
  • Frying pan
  • Tea spoon
  • Grill
  • Fish slice.


    1. Losely wrap one chicken breast in foil and grill until cooked and tender, While chicken is cooking wash and pat dry mushrooms (using paper towel). Remove stalks and chop finely.
    2. Measure and finely chop 100gms of the cooked chicked, put aside for the mushroom stuffing.
    3. Chop the spring onions and then saute (LIghtly fry) the mushroom stalks together with the spring onions.
    4. In a large bowl mix together the mushrooms, onions bread crumbs chopped chicken and oregano, set aside.
    5. Grate the cheese and add to the stuffing mixture. Carefully equally spoon the mixture into the mushroom caps. Lightly drizzle with oil, grill for approximately 8-10 minutes. Serve hot with rice and green salad leaves and cherry tomatoes.
    6. While mushrooms are cooking, cook 4 0z of long grain rice, wash salad leave and tomatos, arrange on plates ready to add the mushrooms to.

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