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This is a great dish for leftovers, I always have a pile of gluten free pancakes ready in the freezer, besides, pancakes are so easy to whip up. It tastes just as good with turkey, and for a dinner party or evening meal you could always add a little white wine to the mushrooms while cooking.
- Preheat oven to 180c.
- In a frying pan, cook the mushrooms in the butter until soft.
- Add all remaining ingredients, except the pancakes.
- Mix well and place 2 tablespoon of the mixture in the centre of each pancake and roll up to enclose the filling.
- Arrange in a shallow baking dish, covering with any remaining chicken mixture.
- Bake for 15 mins, serve warm with salad or steamed vegetables.