Portobello Mushrooms Stuffed W/Grilled Chicke

chefs-mate chefs-mate 0 Comments
Servings: 4 Difficulty: Advanced
Jump To Recipe Print Recipe
Savory portobello caps stuffed with grilled chicken, pesto, and sun-dried tomatoes.
Portobello Mushrooms Stuffed W/Grilled Chicke recipe image

This hearty dish transforms meaty portobello mushrooms into a delicious main course. The earthy mushroom caps are marinated in sherry and olive oil, then stuffed with a vibrant mix of homemade pesto, chopped sun-dried tomatoes, and savory chicken stems. Grilled chicken breast, marinated in balsamic and Dijon, adds a protein-rich, tender topping that complements the rich flavors below. It’s a perfect balance of textures: the soft, roasted mushrooms contrast with the crisp-grilled chicken and chewy tomatoes. Ideal for a light yet satisfying weeknight dinner or an impressive appetizer for dinner parties, this recipe brings Mediterranean flair to your table without being overly complicated.

Portobello Mushrooms Stuffed W/Grilled Chicke recipe image
Print Recipe

Portobello Mushrooms Stuffed W/Grilled Chicke

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 22.0

Description

This hearty dish transforms meaty portobello mushrooms into a delicious main course. The earthy mushroom caps are marinated in sherry and olive oil, then stuffed with a vibrant mix of homemade pesto, chopped sun-dried tomatoes, and savory chicken stems. Grilled chicken breast, marinated in balsamic and Dijon, adds a protein-rich, tender topping that complements the rich flavors below. It&# 226;ÂÂs a perfect balance of textures: the soft, roasted mushrooms contrast with the crisp-grilled chicken and chewy tomatoes. Ideal for a light yet satisfying weeknight dinner or an impressive appetizer for dinner parties, this recipe brings Mediterranean flair to your table without being overly complicated.

Ingredients

Directions

  1. Clean the portobello mushroom caps with a damp paper towel and trim the edges.
  2. Remove the stems from the caps and chop the stems finely.
  3. In a small bowl, mix 5 tablespoons olive oil and 5 tablespoons dry sherry to create the mushroom marinade.
  4. Place mushroom caps (tops down) and chopped stems in a 9x13-inch baking dish.
  5. Pour the mushroom marinade over the caps and stems, cover, and let marinate at room temperature for 1 hour.
  6. While mushrooms marinate, mix 1/2 cup olive oil, 2 tablespoons balsamic vinegar, 1 teaspoon Dijon mustard, and 1 clove pressed garlic for the chicken marinade.
  7. Pour the chicken marinade over 4 skinless, boneless chicken breast halves, cover, and let marinate for 1 hour.
  8. Preheat the grill to medium-high heat.
  9. Grill the chicken breasts for 1-2 minutes per side to sear, then remove and set aside to finish cooking later.
  10. Preheat the oven to 400ðF (204ðC).
  11. Spread 1 tablespoon of pesto sauce over the underside (gill side) of each mushroom cap.
  12. Sprinkle 1 1/2 teaspoons of finely chopped sun-dried tomatoes over the pesto on each cap.
  13. Distribute the marinated chopped mushroom stems evenly over the tomatoes on each cap.
  14. Slice the partially grilled chicken breasts and place two slices on top of the stuffed mushroom caps.
  15. Arrange the stuffed mushrooms in a greased 9x13-inch baking pan.
  16. Bake for 20-25 minutes, or until the chicken is cooked through and mushrooms are tender.
  17. Serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 22.0kcal
% Daily Value *
Total Fat 0.3g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 5.0mg1%
Total Carbohydrate 3.3g2%
Dietary Fiber 1.0g4%
Sugars 2.0g
Protein 3.1g7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: portobello, mushrooms, grilled, chicken, pesto, sun-dried, tomatoes, stuffed, mediterranean, balsamic, olive, oil, dijon, mustard, appetizer, main, dinner, healthy, low-carb
Recipe Card powered by WP Delicious