Chicken-stuffed marinated portobello mushroom
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | larges | Portobello mushrooms |
| 5 | tablespoons | Ex-virgin olive oil |
| 5 | tablespoons | Quality dry sherry |
| ½ | cup | Ex-virgin olive oil |
| 2 | tablespoons | Balsamic vinegar |
| 1 | teaspoon | Dijon mustard |
| 1 | Clove Garlic; mince | |
| 4 | Chicken breast halves:; halve each (8 pcs to | |
| ¼ | cup | Pesto |
| 2 | tablespoons | Oil-pk sun-dried tomatoes; drain, chop fine |
Directions
WALDINE VAN GEFFEN VGHC42A
MUSHROOM MARINADE
CHICKEN MARINADE
Carefully clean the mushrooms with a damp paper towel and trim. Remove and chop the stems. Place the mushrooms caps, tops down, and the chopped stems in a 9x11" glass baking dish. Pour 1 tb olive oil and 1 tb sherry over the underside of each mushroom cap; pour the remaining olive oil and sherry over the stems. Cover and set aside to marinate at room temp for 1 hour.
Mix together the marinade for the chicken and pour over the chicken slices.
Cover and set aside to marinate at room temp for 1 hour. Grill the chicken quickly, about 1 to 2 minutes per side (they will be cooked further).
Preheat the oven to 400~. Carefully spread 1 tb pesto over the underside of each mushroom cap. Sprinkle 1½ ts sun-dried tomatoes on top of each pesto-covered mushroom. Evenly distribute the marinated mushroom stems on top of the tomatoes. Place 2 slices of chicken on top. Place the stuffed mushrooms in a greased 9x13 pan. Bake for approximately 20 to 25 minutes or until heated through. Serve immediately. Source: Diane Mott Davidson.
Posted to MC-Recipe Digest by Nancy Berry <nlberry@...> on Apr 30, 1998