Stuffed mushrooms

Ingredients for 1 servings:

• 250 g mushrooms
• 300 g chicken breast fillet(s)
• 2 slices of cooked ham
• 1 ball of mozzarella, low-fat
• Emmental cheese, grated
• some vegetable broth
• olive oil
• 250 g lettuce(s)
• 4 tbsp low-fat yogurt
• 2 tbsp lemon juice
• 1 tbsp olive oil
• salt and pepper
• Sugar or sweetener
• n. B. Herbs of your choice

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

on fried mushrooms, with lettuce and chicken strips – ideal for SiS

Wash and spin the lettuce. Trim the mushrooms and pat dry. Cut the chicken breast fillet into strips. Preheat oven to 200°C (top/bottom heat: 180°C). Cut the 2 slices of ham into small squares. Cut 1/4 of the mozzarella and cut into small cubes. Mix the ham and mozzarella and season. Twist the stems out of the 4-5 largest mushrooms. Stuff the mushrooms with the ham and mozzarella mixture. Sprinkle with grated cheese. Place the stuffed mushrooms in an ovenproof dish and add a little vegetable stock. Place in the hot oven. Medium mushrooms need about 8-12 minutes, and large mushrooms need about 15-20 minutes. Meanwhile, trim and slice the remaining mushrooms. Briefly fry the chicken strips in a little hot oil. Just before they’re done, season with salt and pepper. Meanwhile, or afterward, fry the mushroom slices in a little oil. For the yogurt dressing, mix 4 tablespoons of yogurt with 2 tablespoons of lemon juice. Add 1 tablespoon of olive oil, then salt and pepper. Add sugar or sweetener as desired. Add herbs, if desired. Dice the remaining mozzarella. Place the salad in a bowl, pour the dressing over it, and mix with washed hands. Transfer the salad to a plate and top with the chicken strips and mozzarella. Place the fried mushrooms on a plate. Place the stuffed mushrooms on top. Use the remaining dressing as a sauce for the mushrooms. Nutritional Information: Protein: 130.2g Fat: 23.1g Carbohydrates: 11.9g