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Ingredients
- 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
Directions
- 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.
- Mix together the marinade for the chicken and pour over the chicken slices.
- 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).
- 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 263g | |
| Recipe makes 4 servings | |
| Calories 370 | |
| Calories from Fat 184 | 50% |
| Total Fat 20.39g | 25% |
| Saturated Fat 5.02g | 20% |
| Trans Fat 0.17g | |
| Cholesterol 91mg | 30% |
| Sodium 241mg | 10% |
| Potassium 756mg | 22% |
| Total Carbs 8.8g | 2% |
| Dietary Fiber 1.4g | 5% |
| Sugars 4.2g | 3% |
| Protein 32.57g | 52% |
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