Mushroom Caps Filled with Chicken

Perfect for an entree or light summer lunch.

Serves: 4 Prep: Cook:
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Mushroom Caps Filled with Chicken



  • 750g of minced La Ionica Chicken
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • ½ teaspoon chopped thyme
  • 1 red capsicum, finely diced
  • 75g celery, finely diced
  • 1 cup chicken stock
  • Olive oil
  • Sea salt
  • Freshly ground black pepper
  • 4 green olives, pitted and chopped
  • ¼ cup of flat parsley, chopped
  • 8 field mushrooms, destalked and peeled


  • 80g breadcrumbs
  • 1 cup flat parsley, picked
  • 1 small garlic clove
  • 2 tablespoons olive oil
  • Sea salt

Combine all the dry ingredients together in a blender and mix for 2 minutes, slowly adding the olive oil.

Cooking Method:

  1. Preheat an oven to 200˚C.
  2. In a heavy bottomed pan heat 3 tablespoons of olive oil, then add the chicken mince. Cook over a high heat until the chicken is sealed all over. Reduce to a medium heat and add the onions, garlic, chopped thyme and season well with salt and freshly ground black pepper. Cook for 3 minutes. Add the celery, red capsicum and cook gently for a further 4 minutes.
  3. Add the chicken stock and slowly simmer for about 20 minutes, until all the liquid has been reduced. When the mixture is almost dry add in the chopped olives and the parsley and cook for a further 2 minutes. Remove the chicken from the heat and allow it to cool.
  4. Season the inside of the mushroom caps with salt and freshly ground black pepper. Fill with chicken mince and then top with the parsley crumbs. Place the mushrooms onto a baking sheet and bake for 12–15 minutes, then serve.
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