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Receta Chicken Stuffed Marinated Portobello Mushroom
by Global Cookbook

Chicken Stuffed Marinated Portobello Mushroom
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Ingredientes

  • 4 lrg Portobello mushrooms
  • 5 Tbsp. Ex-virgin extra virgin olive oil
  • 5 Tbsp. Quality dry sherry
  • 1/2 c. Ex-virgin extra virgin olive oil
  • 2 Tbsp. Balsamic vinegar
  • 1 tsp Dijon mustard
  • 1 x Clove Garlic, mince
  • 4 x Chicken breast halves:, halve each (8 pieces to
  • 1/4 c. Pesto
  • 2 Tbsp. Oil-pk sun-dry tomatoes, drain, chop fine

Direcciones

  1. Carefully clean the mushrooms with a damp paper towel and trim. Remove and chop the stems. Place the mushrooms caps, tops down, and the minced stems in a 9x11" glass baking dish. Pour 1 tb extra virgin olive oil and 1 tb sherry over the underside of each mushroom cap; pour the remaining extra virgin olive oil and sherry over the stems. Cover and set aside to marinate at room temp for 1 hour.
  2. Mix together the marinade for the chicken and pour over the chicken slices.
  3. Cover and set aside to marinate at room temp for 1 hour. Grill the chicken quickly, about 1 to 2 min per side (they will be cooked further).
  4. Preheat the oven to 400 . Carefully spread 1 tb pesto over the underside of each mushroom cap. Sprinkle 1 1/2 ts sun-dry tomatoes on top of each pesto-covered mushroom. Proportionately distribute the marinated mushroom 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 to 25 min or possibly till heated through. Serve immediately.