| Recipe to Print-Chicken Stuffed Portobello Mushrooms - Copy - Copy - Copy - Copy |
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| Recipe Name: |
Chicken Stuffed Portobello Mushrooms - Copy - Copy - Copy - Copy |
| Source: |
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Submitted by: |
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Last Modified: |
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| $scale_by
| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Poultry |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
10.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
1.00
Hours |
Original Num Servings: |
4 |
| Cooking Time: |
25.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
400 |
Approx. Cost/Serving: |
$2.26
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
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Directions:
Carefully clean the mushrooms and pat dry. Remove and chop the stems. Place the mushroom caps, tops down, and the chopped stems in a 9x13 inch glass baking dish. Pour 1 tablespoon of olive oil and 1 tablespoon of wine over the underside of each mushroom cap.; pour the remaining 1 tablespoon wine and 1 tablespoon oil over the stems. Cover and set aside to marinate at room temperature for 1 hour.
Mix together the 1/2 cup oil, mustard, balsamic, and garlic and pour over the breasts. Cover and set aside to marinate at room temperature for 1 hour. Preheat a grill.
Grill the chicken quickly about 2 minutes a side.
Preheat the oven to 400 degrees. Carefully spread 1 tablespoon pesto over the underside of each cap. Sprinkle 1 1/2 teaspoons of the sundried tomatoes on top of each pesto covered cap. Evenly distribute the chopped stems over the caps. Place 2 slices of chicken on top. Place the stuffed mushrooms in a greased 9x13 inch glass baking dish. Bake for 20 to 25 minutes or until heated through. Serve hot. |
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