Portobello Mushrooms Stuffed With Grilled Chicken, Pesto And Sun Dried Tomatoes

Carefully clean the mushrooms with damp paper towel and trim. Remove and chop the stems.

Place the mushroom caps, tops down, and the chopped stems in a 9 by 13-inch glass-baking dish. Pour 1 tablespoon olive oil and 1 tablespoon 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 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 a grill.

Grill the chicken quickly, about 1 to 2 minutes per side (they will be cooked further).

Preheat oven to 400 degrees F. Carefully spread 1-tablespoon pesto over the underside of each mushroom cap. Sprinkle 1 1/2 teaspoons 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 9 by 13-inch pan. Bake for approximately 20 to 25 minutes or until heated through. Serve immediately.