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

ingredients

4 large portobello mushrooms
4 skinless boneless chicken breast halves each cut in half
1/4 cup pesto
2 tablespoons finely chopped sun-dried tomatoes, drained and patted with paper towels if packed in olive oil

Marinade for Mushrooms
5 tablespoons olive oil
5 tablespoons dry sherry

Marinade for chicken**
1/2 cup extra virgin olive oil
2 tablespoons balsamic vinegar
1 clove garlic, pressed

directions

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.

nutrition data

Nutritional data has not been calculated yet.