Portobello mushrooms stuffed w/grilled chicke
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | larges | Portobello mushrooms -- |
| Approx 1 lb. | ||
| Marinade for Mushrooms: | ||
| 5 | tablespoons | Olive oil -- best quality |
| 5 | tablespoons | Dry sherry -- best quality |
| Marinade for Chicken: | ||
| ½ | cup | Olive oil -- best quality |
| 2 | tablespoons | Balsamic vinegar |
| 1 | teaspoon | Dijon mustard |
| 1 | Clove garlic -- pressed | |
| 4 | Skinless boneless chicken | |
| Breast halves -- each cut | ||
| In half | ||
| ¼ | cup | Pesto sauce |
| 2 | tablespoons | Sun-dried tomatoes -- finely |
| Chopped | ||
| Drained/patted day with | ||
| Paper towel -- if in oil | ||
Directions
Carefully clean the mushrooms with a damp paper towel and trim.
Remove and chop the stems. Place the mushroom caps, tops down, and the chopped stems in a 9x13" glass baking dish. Poiur 1 T. olive oil and sherry over the caps, remaining olive oil and sherry over the stems. Cover and set aside to marinate at room temperature for 1 hour. Mix together the marinade for the chicken and pour over the chicken slices. Cover and set aside to marinate at room temperature for 1 hour. Preheat the grill. Grill the chicken quickly, about 1-2 minutes per side, they will be cooked further. Preheat the oven to 400=B0. Carefully spread 1 tablespoon pesto over the underside of each mushroom cap. Sprinkle 1½ tsp. sun dried tomatoes on top of each pesto-covered mushroom. Evenly distribute the marinated msurhroom 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 20-25 mintes or until heated through. Serve immediately.
~ - - - - - - - - - - - - - - - - - NOTES : Full Name: Portobello Mushrooms Stuffed with Grilled Chicken, Pesto, and Sun-Dried Tomatoes. MCformatting by bobbi744@....
Recipe By : Diane Mott Davidson, The Last Suppers mystery