Portobello mushrooms stuffed w/grilled chicke
Mushrooms Chicken Pesto
Last updated 6/12/2012 1:18:44 AM. Recipe ID 49740. Report a problem with this recipe.
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
1/4 c Pesto sauce
2 tb Sun-dried tomatoes -- finely
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 firstname.lastname@example.org.
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