Mushroom stuffed with chicken

Ingredients

• 12 pcs Portobello mushrooms
• 200 g Chicken drumstick, meat only, chopped finely
• 3 pcs Eggs
• 1 pcs Onion, chopped finely
• 2 sprig Parsley, fresh, chopped
• 2 tbsp Olive oil
• 1 pinch Salt
• 1 pinch Black pepper, ground

Method

1. Preheat the oven to 180°C.
2. Prepare the mushroom caps: wash and cut the stems, saving them for another dish. (perfect base for a mushroom cream soup, even if you freeze them!)
3. Bring a small pot of water to a boil and cook 2 of the eggs til' hard boiled.
4. In a saucepan, heat 1 tablespoon of the oil and sauté the onion for a few minutes, then add chicken meat, salt and pepper. Cook until tender, approximately for 8 minutes.
5. Oil a baking dish with the remaining olive oil and take a large mixing bowl for the stuffing.
6. Chop the hard boiled eggs finely and in a large mixing bowl, combine the meat mixture, hard eggs, then add the one remaining raw egg and stir to combine well.
7. Fill in the mixture to the mushroom caps and bake for about 15 minutes, until tender but not mushy.
8. Serve while still hot, decorated with chopped parsley.