Stuffed courgettes with chicken and mushrooms | Courgettes recheadas com frango e cogumelos

Stuffed courgettes with chicken and mushrooms | Courgettes recheadas com frango e cogumelos

[EN]

Hello beautiful friends! And once more we are glad to bring you some magic from Liliana’s kitchen 🙂
Share it on social with the #belivingbeautiful so we can follow your recreations!
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You will need:

  • 2 courgettes
  • 2 chicken breasts
  • 1 box of fresh mushrooms
  • ¼ red pepper
  • ¼ green pepper
  • 1 fresh mozzarella
  • ½ small onion
  • 1 clove garlic
  • 1 lemon
  • Tabasco
  • Salt, pepper, olive oil
  1. Season the chicken’s breasts with tabasco and lemon juice. Cut the chicken breasts into cubes.
  2. Slice the mushrooms and the peppers into small cubes.
  3. Scald the courgettes for about 2-3 minutes. Slice them in two and remove the pulp (save it for later). Reserve.
  4. Cover the bottom of a pan with olive oil and add the onion and minced garlic. Leave the mix to brown for a while and add the peppers. Let it cook.
  5. Add the chicken breasts and mushrooms. Season with salt and pepper. Simmer 10-15 minutes and add the courgette pulp. Leave to cook for 5 minutes more.

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6. Stuff the courgettes with the preparation and cover with mozarella previously sliced ​​to thin slices.

7. Insert the stuffed courgettes in a preheated oven at 200 degrees for browning and melting the cheese.

8. Remove from oven and serve. Voilá!

[PT]
Olá gente gira! E mais uma vez estamos super animadas por vos trazermos mais uma receita maravilhosa da cozinha da Liliana 🙂
Partilhem nas redes sociais com o #belivingbeautiful para que consigamos seguir as vossas recriacões!
Ingredientes:
  • 2 courgettes
  • 2 peitos de frango
  • 1 caixa de cogumelos frescos
  • ¼ pimento vermelho
  • ¼ pimento verde
  • 1 queijo mozzarella fresco
  • sal, pimenta, azeite
  • ½ cebola pequena
  • 1 dente de alho
  • 1 limão
  • tabasco
  1. Temperar os peitos de frango com tabasco e sumo de limão. Cortar os peitos de frango aos cubos.
  2. Laminar os cogumelos e partir os pimentos em cubos pequenos.
  3. Escaldar as courgetes durante 2-3 minutos
  4. Abrir a meio e remover a polpa das courgettes (mas guarde-a para usar mais tarde). Reservar
  5. Cobrir o fundo de um tacho com azeite e adicionar a cebola e o alho picados. Deixar alourar. Adicionar os pimentos e deixar cozinhar.
  6. Juntar os peitos de frango e os cogumelos . Temperar com sal e pimenta. Deixar cozinhar 10-15 minutos e adicionar a polpa da courgette. Deixar cozinhar mais 5 minutos.

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6. Rechear as courgettes com o preparado e cobrir com queijo mozarella previamente fatiado em rodelas finas.

7. Levar as courgettes recheadas ao forno pré-aquecido a 200 graus para gratinar o queijo.

8.Retirar do forno e servir. Voilá!

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