Member recipe
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Stuffed Mushrooms Salad.

By mattythom (GoodFood Community)
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  • Preparation and cooking time
    • Total time
  • More effort
  • Serves 2
Stuffed mushrooms surrounded by salad and rice.


  • 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.


  • STEP 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.
  • STEP 2
    Measure and finely chop 100gms of the cooked chicked, put aside for the mushroom stuffing.
  • STEP 3
    Chop the spring onions and then saute (LIghtly fry) the mushroom stalks together with the spring onions.
  • STEP 4
    In a large bowl mix together the mushrooms, onions bread crumbs chopped chicken and oregano, set aside.
  • STEP 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.
  • STEP 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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