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Martha Sherpa's Cooking School in Hong Kong, please visit our English website,www.marthasherpa.com

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Image contributed by Christine Ho

ingredients:

 

6 Portabella Mushrooms - Reserve stems

1 cup cooked, medium diced Duck

2 large cloves finely minced Garlic

1 Tbs Vegetable Oil

2 Scallions - chopped whites

2 Tbs chopped roasted Almonds

1 oz. Cream Cheese

4 oz Goat Cheese

Pinch Paprika

Salt and Pepper to taste

 

Method:

 

Remove stems from Mushrooms, cut off and remove end pieces and chop fine.

Hollow mushrooms and reserve.

Saute minced mushroom stems and garlic in oil, then add duck to heat but not recook.

Set aside to cool.

 

Preheat oven to 350.

Coat baking pan with oil or cooking spray.

 

In mixing bowl, add Cream Cheese, Goat Cheese, Scallions, Roasted Almonds, Paprika and cooled sauteed mixture.

Mix together completely.

Salt and Pepper to taste.

Remix.

 

Fill mushrooms with mixture, place in baking dish and bake for 20 minutes or until filling becomes bubbly or starts to brown.

Let cool for 5 minutes before serving.

   

Ingredients:

 

6 Portabella Mushrooms - Reserve stems

1 cup cooked, medium diced Duck

2 large cloves finely minced Garlic

1 Tbs Vegetabe Oil

2 Scallions - chopped whites

2 Tbs chopped roasted Almonds

1 oz. Cream Cheese

4 oz Goat Cheese

Pinch Peprika

Salt and Pepper to taste

 

Method:

 

Remove stems from Mushrooms, cut off and remove end pieces and chop fine.

Hollow mushrooms and reserve.

Saute minced mushroom stems and garlic in oil, then add duck to heat but not recook.

Set aside to cool.

 

Preheat oven to 350.

Coat baking pan with oil or cooking spray.

 

In mixing bowl, add Cream Cheese, Goat Cheese, Scallions, Roasted Almonds, Paprika and cooled sauteed mixture.

Mix together completely.

Salt and Pepper to taste.

Remix.

 

Fill mushrooms with mixture, place in baking dish and bake for 20 minutes or until filling becomes bubbly or starts to brown.

Let cool for 5 minutes before serving.

   

Ingredients:

 

6 Portabella Mushrooms - Reserve stems

1 cup cooked, medium diced Duck

2 large cloves finely minced Garlic

1 Tbs Vegetabe Oil

2 Scallions - chopped whites

2 Tbs chopped roasted Almonds

1 oz. Cream Cheese

4 oz Goat Cheese

Pinch Peprika

Salt and Pepper to taste

 

Method:

 

Remove stems from Mushrooms, cut off and remove end pieces and chop fine.

Hollow mushrooms and reserve.

Saute minced mushroom stems and garllic in oil, then add duck to heaten but not recook.

Set aside to cool.

 

Preheat oven to 350.

Coat baking pan with oil or cooking spray.

 

In mixing bowl, add Cream Cheese, Goat Cheese, Scallions, Roasted Almonds, Peprika and cooled sauteed mixture.

Mix together completely.

Salt and Pepper to taste.

Remix.

 

Fill mushrooms with mixture, place in baking dish and bake for 20 minutes or until filling becomes bubbly or starts to brown.

Let cool for 5 minutes before serving.

    

Martha Sherpa's Cooking School in Hong Kong, offers hands on authentic Chinese Cookery, Thai Cookery, Dim Sum Cooking classes, 365 days a year.

www.cookery.com.hk

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