Side Pannel
Portobello Mushrooms Stuffed W/grilled Chicken Pesto/sdt
Portobello Mushrooms Stuffed W/grilled Chicken Pesto/sdt
- Recipe Submitted by ADMIN on 09/26/2007
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
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 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.
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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