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Portobello Mushrooms stuffed wlGrilled Chicken, Pesto, and Sun-Dried Tomatoes Recipe

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This recipe for Portobello Mushrooms stuffed wlGrilled Chicken, Pesto, and Sun-Dried Tomatoes is from Abrahamson's Door County Delights , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
large Portobello Mushrooms - Marinate with:
5 Tbs. OIive Oil 5 Tbs. Dry Sherry

4 SkinlesslBoneless Chicken Breasts - Marinate with:
1/2 C. Olive Oil
2 Tbs. Balsamic Vinegar
1 tsp. Dijon Mustard
1 Garlic Clove, pressed
1/4 C. Pesto
2 Tbs. Chopped Sun-Dried Tomatoes
Directions:
Directions:
Clean mushrooms. Remove stem and chop. Pour mushroom marinade over the underside of
mushrooms and chopped stems in a pan. Marinate for 1 hour at room temperature.
Mix marinade for chicken and pour over. Marinate for 1 hour at room temperature.
Preheat grill. Grill chicken quickly (2 minutes per side as they will be cooked in oven).
Preheat oven to 400 degrees. On underside of each mushroom cap spread 1 Tbs. Pesto,
sprinkle 1 '/z tsp. sun-dried tomatoes, sprinkle marinated stems and place chicken breast on
top. Bake approximately 20-25 minutes until heated through. Serve immediately.

 

 

 

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