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Ingredients
- 4 lrg Portobello mushrooms, approx 1 pound
- 5 Tbsp. Extra virgin olive oil, best quality
- 5 Tbsp. Dry sherry, best quality
- 1/2 c. Extra virgin olive oil, best quality
- 2 Tbsp. Balsamic vinegar
- 1 tsp Dijon mustard
- 1 x Clove garlic, pressed
- 4 x Skinless boneless chicken breast halves, each cut
- 1/4 c. Pesto sauce
- 2 Tbsp. Sun-dry tomatoes, finely minced
- Â Â Liquid removed/patted day with paper towel, if in oil
Directions
- Carefully clean the mushrooms with a damp paper towel and trim. Remove and chop the stems. Place the mushroom caps, tops down, and the minced stems in a 9x13" glass baking dish. Poiur 1 Tablespoons extra virgin olive oil and sherry over the caps, remaining extra virgin 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 the grill. Grill the chicken quickly, about 1-2 min per side, they will be cooked further. Preheat the oven to 400 . Carefully spread 1 Tbsp. pesto over the underside of each mushroom cap. Sprinkle 1 1/2 teaspoon sun dry tomatoes on top of each pesto-covered mushroom. Proportionately distribute the marinated msurhroom 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 20-25 mintes or possibly till heated through. Serve immediately.
- NOTES : Full Name: Portobello Mushrooms Stuffed with Grilled Chicken, Pesto, and Sun-Dry Tomatoes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 216g | |
| Recipe makes 4 servings | |
| Calories 574 | |
| Calories from Fat 461 | 80% |
| Total Fat 52.01g | 65% |
| Saturated Fat 7.54g | 30% |
| Trans Fat 0.01g | |
| Cholesterol 29mg | 10% |
| Sodium 220mg | 9% |
| Potassium 626mg | 18% |
| Total Carbs 9.74g | 3% |
| Dietary Fiber 1.6g | 5% |
| Sugars 4.84g | 3% |
| Protein 14.44g | 23% |
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