Title: Portobello mushrooms stuffed w/grilled chicke
 Categories: Chicken, Grill/campi, Main dishes, Mushrooms, Pesto
      Yield: 4 Servings
 
      4 lg Portobello mushrooms --
           Approx 1 lb.
           Marinade for Mushrooms:
      5 tb Olive oil -- best quality
      5 tb Dry sherry -- best quality
           Marinade for Chicken:
    1/2 c  Olive oil -- best quality
      2 tb Balsamic vinegar
      1 ts Dijon mustard
      1    Clove garlic -- pressed
      4    Skinless boneless chicken
           Breast halves -- each cut
           In half
    1/4 c  Pesto sauce
      2 tb Sun-dried tomatoes -- finely
           Chopped
           Drained/patted day with
           Paper towel -- if in oil
 
  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 1 1/2 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.
  
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  NOTES : Full Name: Portobello Mushrooms Stuffed with Grilled Chicken,
  Pesto, and Sun-Dried Tomatoes. MCformatting by bobbi744@sojourn.com.