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Sunday, June 19, 2016

Easy Chicken and Mushroom Bake

This is the last recipe in my series of #Blendability recipes in conjunction with #MushroomSA and I have to say it's also my favourite. It's such an easy dish to create, and whilst it's comforting and moreish, it's also light and very low in carbs.

#Blendability means blending chopped mushrooms together with meat to up the nutrition and taste and decrease the calories. It's a cool concept that works to lessen cost, calorie intake and your carbon footprint whilst upping the vitamin and mineral content of your food.

And, aside from all of the technical jargon, it simply tastes delicious!

Easy Chicken and Mushroom Bake

Ingredients: (serves 4)
6 Cauliflower wraps/plain pancakes (You can buy cauliflower wraps from Woolworths)
250g Portobellini Mushrooms
20g Fresh Parsley
1 onion (finely chopped)
2 Tbsp Olive Oil
250g Chicken mince
1 tsp Smoked Paprika

White Sauce: 
20g Butter
1 ½ Tbsp Flour
2 cups milk

50g White Cheddar/Emmentaler Cheese (grated)

Preheat the oven to 190°C.
Blitz the mushrooms and parsley together in a food processor until finely chopped.
Sauté the onions in the olive oil over medium heat until softened.
Add the chicken mince, season with salt and pepper and fry until the chicken is cooked through.
Add the mushrooms and smoked paprika and fry until all the liquids from the mushrooms have evaporated from the frying pan. 
Taste the mixture and add more seasoning if desired.
Divide the chicken and mushroom mince between the 6 wraps/pancakes and roll into cylinders.
Place side-by-side into a baking dish.
To make the white sauce: melt the butter in a small saucepan. Add the flour, stir to combine and cook for 1 minute before adding the milk. Season generously with salt and pepper and whisk over medium heat until the sauce thickens.
Pour the white sauce over the filled pancakes and top with grated cheese.
Bake in the oven for 30 minutes, or until browned and bubbling. 
Serve hot with a side salad.

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