Recipe - Chicken-Stuffed Marinated Portobello Mushroom

WALDINE VAN GEFFEN VGHC42A
4 lg Portobello mushrooms

MUSHROOM MARINADE
5 tablespoon Exvirgin olive oil
5 tablespoon Quality dry sherry

CHICKEN MARINADE
One half cup Exvirgin olive oil
2 tablespoon Balsamic vinegar
1 teaspoon Dijon mustard
1 Clove Garlic; mince
4 Chicken breast halves:;
halve each (8 pcs to
One fourth cup Pesto
2 tablespoon Oilpk sundried 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 tablespoon olive oil and 1 tablespoon 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 tablespoon pesto over the underside of
each mushroom cap. Sprinkle 1 One half teaspoon sundried tomatoes on top of each
pestocovered 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 MCRecipe Digest by Nancy Berry nlberry@prodigy.net on Apr 30,
1998