Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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.

~ - - - - - - - - - - - - - - - - -

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

Browse by categories