| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Sami | Chicken, Grill/campi | 4 | Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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°. 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. Posted to MC-Recipe Digest V1 #164 Date: Mon, 22 Jul 1996 13:33:05 -0400 From: bobbi744@sojourn.com (Roberta Banghart) NOTES : Full Name: Portobello Mushrooms Stuffed with Grilled Chicken, Pesto, and Sun-Dried Tomatoes.=20 MCformatting by bobbi744@sojourn.com.
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