Stuffed Mushrooms

Ingredients:

• 1 chicken breast
• 1 lemon
• 24 button mushrooms, stems removed and reserved
• 2 tablespoons butter
• 1 shallot, finely chopped
• 1 clove garlic, minced
• 1 egg yolk, lightly beaten
• 1 tablespoon fresh parsley, chopped
• salt and pepper
• 4 teaspoons dry bread crumbs
• 2 tablespoons parmesan cheese, grated

Instructions:

Preheat your oven to 350° and lightly oil a baking sheet. Place the chicken in a saucepan over medium-low heat and cover with lightly salted water. Simmer gently until cooked through. Drain, reserving 3 tablespoons broth. Remove the skin and bones and dice the meat. Juice the lemon. Wipe the mushrooms caps clean, then brush with the lemon juice and set aside. Finely chop the mushroom stems. Melt the butter in a large skillet over medium-low heat. Add the steams, shallot and garlic and cook for 10 minutes, stirring often. Add the reserved chicken broth, then stir in the diced chicken, egg yolk, parsley, salt and pepper to taste. Cook for 30 seconds, stirring to combine, then spoon the chicken mixture into the mushroom caps, mounding slightly. In a small bowl, combine the bread crumbs and parmesan and sprinkle over the mushrooms. Arrange on the baking sheet and bake for 15 to 20 minutes, until the filling is thoroughly heated. Serve hot.