Cheesy chicken and mushroom bake
|250 g||portabellini mushrooms — chopped|
|20 g||fresh parsley|
|1||onion — finely chopped|
|250 g||chicken mince|
|1||paprika — smoked|
|6||ready-made pancakes — or cauliflower wraps|
|2 tbsp||olive oil|
|50 g||cheddar cheese — or white or emmenthal cheese, grated|
Preheat the oven to 190°C.
Blitz the mushrooms and parsley together in a food processor until finely chopped.
Sauté the onions in the olive oil over medium heat until softened.
Add the chicken mince, season with salt and pepper and fry until the chicken is cooked through.
Add the mushrooms and smoked paprika and fry until all the liquids from the mushrooms have evaporated from the frying pan.
Taste the mixture and add more seasoning if desired.
Divide the chicken and mushroom mince between the 6 wraps/pancakes and roll into cylinders. Place side-by-side into a baking dish.
To make the white sauce: melt the butter in a small saucepan. Add the flour, stir to combine and cook for 1 minute before adding the milk. Season generously with salt and pepper and whisk over medium heat until the sauce thickens.
Pour the white sauce over the filled pancakes and top with grated cheese.
Bake in the oven for 30 minutes, or until browned and bubbling.
Serve hot with a side salad.
Reprinted with permission of Kate Liquorish.