Portobello Mushrooms Stuffed W/grilled Chicke Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
4 large: Portobello mushrooms --,
Approx 1 lb.,
Marinade for Mushrooms:,
5 tbsp: Olive oil, best quality
5 tbsp: Dry sherry, best quality
Marinade for Chicken:,
1/2 cup: Olive oil, best quality
2 tbsp: Balsamic vinegar,
1 tsp: Dijon mustard,
1 Clove: garlic, pressed
4: Skinless boneless chicken,
Breast halves, each cut
In half,
1/4 cup: Pesto sauce,
2 tbsp: 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
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.
Recipe By : Diane Mott Davidson, The Last Suppers mystery
Source from luhu.jp
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.
~ - - - - - - - - - - - - - - - - -
NOTES : Full Name: Portobello Mushrooms Stuffed with Grilled Chicken,
Pesto, and Sun-Dried Tomatoes. MCformatting by bobbi744@sojourn.com.
Recipe By : Diane Mott Davidson, The Last Suppers mystery
Source from luhu.jp