Title: Chicken-stuffed marinated portobello mushroom
 Categories: Vegetables, Main dish
      Yield: 4 Servings
 
MMMMM-----------------WALDINE VAN GEFFEN VGHC42A----------------------
      4 lg Portobello mushrooms

MMMMM---------------------MUSHROOM MARINADE--------------------------
      5 tb Ex-virgin olive oil
      5 tb Quality dry sherry

MMMMM----------------------CHICKEN MARINADE---------------------------
    1/2 c  Ex-virgin olive oil
      2 tb Balsamic vinegar
      1 ts Dijon mustard
      1    Clove Garlic; mince
      4    Chicken breast halves:;
           -halve each (8 pcs to
    1/4 c  Pesto
      2 tb Oil-pk sun-dried tomatoes;
           -drain, chop fine
 
  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 1 1/2 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.