Chicken legs stuffed with oyster mushrooms

Chicken legs stuffed with oyster mushrooms
  • 1 Piece skinned chicken legs and thighs
  • 30 Dekagram (dkg) oyster mushroom
  • 1 Piece spring onion
  • 1 Piece egg
  • 1 Piece roll
  • 1 Tea spoon (tsp) salt
  • 3 Peck ground black pepper
  • 1 Table spoon (tbsp) olive oil
  • 1 Piece garlic cloves

season: Whenever

occasion: 4Family, 4Holidays

origin: Innovation



Stuffed chicken is a great way to add flavour to a type of meat that can get boring pretty quickly. Most recipes are full of dairy but this crispy filling gives you a new experience. First cut the roll and toast it in a pan without any oil. Set aside and simmer the shreded mushroom on a tablespoon oil with salt, pepper and garlic. Let it cool down. Getting the filling mix the roll toast, the mushroom, the shreded spring onion and beaten egg ad a peck of salt too. Salt the chicken legs also and move the skin from meat gently take care of not seceding. Fill the thighs with mushroom-roll-egg mixture and bake it in the preheated oven on 140-50 Celsius degree for 50 - 70 minutes. This is quite a big amount of meat and filling so just serve with up to fresh salad.

Conversion equivalents

Officially, a US Cup is equal to 240 ml or
8 fluid ounces ½ pint or 16 tablespoon.
1 cup of
fluid onces
Fluid - water & milk 240 8.0
Butter 226 8.0
All purpose flour 125 4.4
Confectioners sugar 125 4.4
Cocoa powder 118 4.2
White sugar granulated 200 7.1
Honey, Syrup 340 12.0
Vegetable oil 218 7.7
Table salt 273 9.6
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