Name: Chicken-Stuffed Marinated Portobello Mushroom
Ingredients: 4 lg Portobello mushrooms; 5 tb Ex-virgin olive oil; 5 tb Quality dry sherry; 1/2 c Ex-virgin olive oil; 2 tb Balsamic vinegar; 1 ts Dijon mustard; 1 Clove Garlic; mince; 4 Chicken breast halves:; halve each (8 pcs to; 1/4 c Pesto; 2 tb Oil-pk sun-dried tomatoes; drain, chop fine

True worship begins with brokenness and humility over whatever God reveals to us in His Word. Poverty of spirit and mourning over our sin lead to genuine repentance, which in turn leads to forgiveness. Forgiveness will produce freedom – freedom from guilt and bondage. When we have freedom that has been birthed out of brokenness, repentance, and forgiveness, we will have a greater capacity for love – supernatural ability to love God and to love those who are unlovable – and for worship. And of course, true love and worship will lead up back to a new level of brokenness, which leads to greater and deeper repentance, increased forgiveness, newfound freedom, and an even greater capacity for love and for worship.

Nancy Leigh DeMoss

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats	Sami	Vegetables, Main dish	4	Servings

INGREDIENTS

4	lg	Portobello mushrooms
5	tb	Ex-virgin olive oil
5	tb	Quality dry sherry
1/2	c	Ex-virgin olive oil
2	tb	Balsamic vinegar
1	ts	Dijon mustard
1		Clove Garlic; mince
4		Chicken breast halves:; halve each (8 pcs to
1/4	c	Pesto
2	tb	Oil-pk sun-dried tomatoes; drain, chop fine

INSTRUCTIONS

WALDINE VAN GEFFEN VGHC42A
MUSHROOM MARINADE
CHICKEN MARINADE
Carefully clean the mushrooms with a damp paper towel and trim. Remove and
chop the stems. Place the mushrooms caps, tops down, and the chopped stems
in a 9x11" glass baking dish. Pour 1 tb olive oil and 1 tb sherry over the
underside of each mushroom cap; pour the remaining olive oil and sherry
over the stems. Cover and set aside to marinate at room temp for 1 hour.
Mix together the marinade for the chicken and pour over the chicken slices.
Cover and set aside to marinate at room temp for 1 hour. Grill the chicken
quickly, about 1 to 2 minutes per side (they will be cooked further).
Preheat the oven to 400~. Carefully spread 1 tb pesto over the underside of
each mushroom cap. Sprinkle 1 1/2 ts sun-dried tomatoes on top of each
pesto-covered mushroom. Evenly distribute the marinated mushroom 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 to 25 minutes or
until heated through. Serve immediately. Source: Diane Mott Davidson.
Posted to MC-Recipe Digest by Nancy Berry <nlberry@prodigy.net> on Apr 30,
1998

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