Title: Portobello Mushrooms Stuffed W/grilled Chicken Pesto/sdt
Categories: Chicken, Grill/campi
Yield: 4 Servings

4 lg Portobello mushrooms;
-approx 1 lb.
Marinade for Mushrooms:
5 tb Olive oil; best quality
5 tb Dry sherry; best quality
Marinade for Chicken:
1/2 c Olive oil; best quality
2 tb Balsamic vinegar
1 ts Dijon mustard
1 Clove garlic; pressed
4 Skinless boneless chicken
-breast halves; each cut
1/4 c Pesto sauce
2 tb Sun-dried tomatoes; finely
-chopped
Drained/patted day with
-paper towel; if in oil

Carefully clean the mushrooms with a damp paper towel and trim. Remove and
chop the stems. Place the mushroom caps, tops down, and the chopped stems
in a 9x13" glass baking dish. Poiur 1 T. olive oil and sherry over the
caps, remaining 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 minutes per side, they will be cooked further. Preheat
the oven to 400ø. Carefully spread 1 tablespoon pesto over the underside of
each mushroom cap. Sprinkle 1 1/2 tsp. sun dried tomatoes on top of each
pesto-covered mushroom. Evenly 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
until heated through. Serve immediately.

Posted to MC-Recipe Digest V1 #164

Date: Mon, 22 Jul 1996 13:33:05 -0400

From: bobbi744@sojourn.com (Roberta Banghart)
NOTES : Full Name: Portobello Mushrooms Stuffed with Grilled Chicken,
Pesto,
and Sun-Dried Tomatoes.=20
MCformatting by bobbi744@sojourn.com.