| 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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