Title: Chicken-Stuffed Marinated Portobello Mushroom
Categories: Vegetables, Main dish
Yield: 4 Servings

-------------------------WALDINE VAN GEFFEN VGHC42A-------------------------
4 lg Portobello mushrooms

-----------------------------MUSHROOM MARINADE-----------------------------
5 tb Ex-virgin olive oil
5 tb Quality dry sherry

------------------------------CHICKEN MARINADE------------------------------
1/2 c Ex-virgin olive oil
2 tb Balsamic vinegar
1 ts Dijon mustard
1 Clove Garlic; mince
4 Chicken breast halves:;
-halve each (8 pcs to
1/4 c Pesto
2 tb Oil-pk sun-dried tomatoes;
-drain, chop fine

Carefully clean the mushrooms with a damp paper towel and trim. Remove and
chop the stems. Place the mushrooms caps, tops down, and the chopped stems
in a 9x11" glass baking dish. Pour 1 tb olive oil and 1 tb sherry over the
underside of each mushroom cap; pour the remaining 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 minutes 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-dried tomatoes on top of each
pesto-covered mushroom. Evenly 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 minutes or
until heated through. Serve immediately. Source: Diane Mott Davidson.
Posted to MC-Recipe Digest by Nancy Berry on Apr 30,
1998