Grilled Chicken, Chevre on Portabello Mushroom Recipe

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2 votes | 378 views

I don't know the official title for this, but we used to order this appetizer from Arman's restaurant in Birmingham, AL all the time. That was back in '95, when the original Chef Arman had one of the most popular restaurants in the state.

It's still delicious and can actually be the entree for a nice summer meal. Tonight, we accompanied this one with toasted whole wheat almond bread with chevre and a bite of grilled chicken, a caprese salad, and artichoke; and we both cleaned our plates.

The presentation forms a pyramid and the preferred way of cooking is BBQ (gas or charcoal).

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Servings: 1
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Ingredients

Cost per recipe $3.87 view details

Directions

  1. Grill the mushroom and chicken breast, brushing occasionally with the olive oil. You may expose them to direct, high heat at first to get some grill marks, but then cover to cook through faster. Briefly grill the sliced tomatoes as well.
  2. Wipe lemon wedge over top of the mushroom
  3. Stack items in a pyramid: Mushroom on the bottom, then the two slices of roma tomatoes, then crumbled feta, then the grilled chicken, then a small drizzle of the reduced balsamic, a couple twists of fresh ground pepper, a small squeeze of lemon, and finally garnish with the sprig of rosemary.

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 526g
Calories 323  
Calories from Fat 123 38%
Total Fat 13.67g 17%
Saturated Fat 3.82g 15%
Trans Fat 0.17g  
Cholesterol 89mg 30%
Sodium 108mg 5%
Potassium 1387mg 40%
Total Carbs 18.46g 5%
Dietary Fiber 5.3g 18%
Sugars 10.11g 7%
Protein 33.79g 54%
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