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

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