BBQ |
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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