Chicken Stuffed Mushrooms with Smoked Paprika Aioli (Tapas)

Cuisine Style: European Cook Time: 30 mins Serves: 6 Add to my planner
Serve 3 mushrooms per small plate.


1/2 lb (225 g) extra lean ground chicken
1/2 tsp (2.5 ml) salt
2 cloves garlic, minced
1 Tbsp (15 mL) red hot chili peppers, minced
1 Tbsp (15 mL) rosemary, fresh, minced
1 Tbsp (15 mL) dry sherry
2 Tbsp (30 mL) parsley, fresh, minced
18 mushrooms, large
8 cups (2 L) baby spinach
24 cherry tomatoes
4 sprigs of parsley
Smoked Paprika Aïoli 
6 Tbsp (90 mL) light mayonnaise
3 cloves garlic, minced
2 Tbsp (30 mL) lemon juice, fresh squeezed
1 tsp (5 mL) paprika, smoked


  1. In a bowl mix together ground chicken with salt, garlic, red chili pepper, rosemary, sherry and parsley. 
  2. Carefully remove mushroom stems and discard. 
  3. Use a teaspoon to fill the mushroom caps with the ground chicken mixture and arrange on a large foil pan (or make your own with tin foil with edges turned up to trap juices). Bake in the oven at 350°F (180°C) or on the top shelf of BBQ over medium-high heat for 30 minutes. Baste half way through cooking with liquid released from mushrooms. 
  4. To serve, arrange baby spinach on a small plate and top each with a central blob of aïoli (recipe below) with a sprig of parsley, three stuffed mushrooms and four halved cherry tomatoes. 

Aioli recipe: 
  1. Make the aïoli by combining good quality mayonnaise with finely-minced garlic, fresh squeezed lemon juice and smoked paprika.

Nutritional Information

Calories: 180.0 Protein: 13.0 Fat: 11.0 Saturated Fat: 1.0 Carbohydrates: 11.0 Fibre: 4.0 Cholesterol: 5.0 Sodium: 17.0 Potassium: 1.3 Calcium: 10.0 Iron: 20.0 Vitamin A: 130.0 Vitamin C: 70.0 Vitamin B12: 2.0 Folate: 83.0

Recipe courtesy of Chicken Farmers of Canada

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