Portobello mushrooms & chicken bake!
Serves: 6
Cooking time: 30 min
Ingredients:
* 300 g of roasted red peppers in salmuera (drained)
* 2 eggs
* 1 cup of Greek yoghurt
* Sea salt and pepper
* 330 g of portobello mushrooms
* 200 g shredded chicken
* 1 can of corn kernels (420g) drained
* 6 slices cheddar cheese
* Glass ovenproof container greased with butter
Procedure:
1. Preheat the oven at 180C
2. Cover the bottom of the glass container with a layer of portobello mushrooms upside down
3. Blend the roasted peppers, eggs, yoghurt, salt & pepper until smooth
4. Pour half of the sauce distributing it evenly over the mushrooms
5. Spread the chicken followed by the corn kernels
6. Pour the rest of the sauce
7. Cover with the cheese slices
8. Bake for Cook for 20 to 25 min until cheese is lightly golden
Serving recommendations:
Serve with fresh salad
