Chicken and Mushroon Stack

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CHICKEN STACKChicken and mushroom stack

  • 400g chicken mince
  • 1 teaspoon minced garlic
  • 1 teaspoon minced ginger
  • 1 teaspoon sea salt
  • 1 zucchini – grated
  • 1 egg
  • 2 tablespoon psyllium
  • Coconut oil to cook
  • 4 large mushrooms


  • 1 bunch basil
  • 1 teaspoon garlic
  • 1/2 cup raw cashews
  • Large handful baby spinach
  • Juice of 1/2 lime
  • 1 teaspoon sea salt
  • 1 teaspoon nutritional yeast
  • 1/2 cup olive oil


  1. Combine chicken mince, garlic, ginger, zucchini, egg, salt & psyllium in a bowl and mix well to combine.
  2. Divide mixture into 4 even sized patties.
  3. Remove stems and edges from the mushroom to give a flat surface.
  4. Heat 1-2 tablespoons coconut oil in a frypan and add chicken patties and mushrooms.
  5. Cook for approximately 4 minutes on each side or until cooked through.


  1. Combine all ingredients except olive oil in a high speed blender and blend until a smooth paste is formed.
  2. Slowly with the motor running add the olive oil scraping down sides as required. Blend for about 1 minutes to combine all ingredients.


  • Place a chicken patty on top of each mushroom and top with a good dollop of basil pesto.
  • Serve with a green salad and avocado slices.

(excess pesto can be frozen in small containers – add a thin layer of olive oil to cover pesto before freezing)

Serves 4