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

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