Al Brown's Mushroom & Port Stuffed Chicken Thighs with Prosciutto

  • BBQ
  • Dinner
  • Brown Button
  • Chicken
  • Vitamin B7 Buzz
  • Potassium Packed
  • Vitamin B7 Oomph
  • Selenium Shot
  • Vitamin B5 Boost
  • Super Soup


  • 500gm Meadows Swiss Brown or White Button Mushrooms
  • 100gm butter
  • 100gm shallots (finely diced)
  • 5 cloves fresh garlic (finely diced)
  • 1 1/2 Tbl dried oregano
  • 1/2 cup Port wine
  • Sea salt & pepper
  • 12 chicken thighs (boned and skinless)
  • 12 Prosciutto pieces


  1. Place butter, shallots, garlic & oregano in a saucepan over a medium heat.
  2. Sweat for 10 minutes stirring occasionally. Blitz mushrooms in a food processor until very fine.
  3. Add cooked-down shallot mix along with the wine.
  4. Cook at medium for 20 minutes more until mixture becomes a dry paste. Season remove & cool.
  5. When mixture is cold, spread the chicken thighs on work surface.
  6. Put about 2 tablespoons of mix in the centre of each thigh.
  7. Roll thighs over the mix then gently wrap a piece of prosciutto around each thigh.
  8. Refrigerate until required.
  9. To cook, heat BBQ, add a little oil to the plate & cook the thighs occasionally turning until cooked through (approx 20 minutes). Rest for a couple of minutes before slicing and serving.

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