Portobello Mushrooms Stuffed With Grilled Chicken
4 large portobello mushrooms --
1 approx 1 lb.
1 marinade for mushrooms:
5 tablespoon olive oil -- best quality
5 tablespoon dry sherry -- best quality
1 marinade for chicken:
1/2 cup olive oil -- best quality
2 tablespoon balsamic vinegar
1 teaspoon dijon mustard
1 clove garlic -- pressed
4 skinless boneless chicken
1 breast halves -- each cut
1 in half
1/4 cup pesto sauce
2 tablespoon sun-dried tomatoes -- finely
1 chopped
1 drained/patted day with
1 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.

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