• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Portobello Mushrooms Stuffed W/grilled Chicken Pesto/sdt

  • Recipe Submitted by on

Category: Poultry

 Ingredients List

  • 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
  • -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 400ø. 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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