Preheat oven to 180˚C. Lightly spray a 12 cup capacity cupcake tin with non stick olive oil spray.
Using a food processor, pulse the mushrooms until they are finely chopped.
In a large pan sauté the mushrooms with a little drizzle of olive oil until they have sweated off most of their water, about 10 to 15 min. Set mushrooms aside
Add a fresh drizzle of olive oil to the pan and add the shallots. Cook until soft. Add the garlic and cook until fragrant. Season well and set aside.
In a large bowl combine the cooled mushrooms and shallots and the rest of the ingredients except the chicken, mix very well. Add the chicken mince and season with salt and pepper. Mix to combine.
Spoon mixture into cupcake tin. Bake for 20 minutes until browned on top. Remove from the oven and remove from the cupcake tin. Return to the oven on a baking tray for another 10 minutes to brown the sides.
Serve with your favourite dipping sauce and a side salad