4 large portobello mushrooms
Marinade for Mushrooms:
5 tablespoons olive oil
5 tablespoons dry sherry
Marinade for chicken:
½ cup extra virgin olive oil
2 tablespoons balsamic vinegar
1 clove garlic, pressed
4 skinless boneless chicken breast halves each cut in half
¼ cup pesto
2 tablespoons finely chopped sun-dried tomatoes, drained and patted with paper towels if packed in olive oil
Carefully clean the mushrooms with damp paper towel and trim. Remove and chop the stems. Place the mushroom caps, tops down, and the chopped stems in a 9 by 13-inch 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 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 a grill. Grill the chicken quickly, about 1 to 2 minutes per side (they will be cooked further). Preheat oven to 400 degrees. Carefully spread 1 tablespoon pesto over the underside of each mushroom cap. Sprinkle 1 ½ teaspoons 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 9 by 13-inch pan. Bake for approximately 20 to 25 minutes or until heated through. Serve immediately. Makes 4 servings.
I knew with happy certainty that when I went out on my food shopping expedition today - too many stops and too many items, as it turned out - I was going to pick up the chicken and the portobellos. Except it was one of those days when Walmart in Kissimmee was missing all the stuff I needed for the tamales, and while they had the portobello mushrooms, the available mushrooms were subject to an interesting twist.
Hum. Spinach and artichoke stuffed mushrooms.
Well, that was a new one for me. But with the thought "what could be bad?" I purchased these. I'll adapt them to work with the recipe and I bet they'll be awesome.
Tomorrow. Tomorrow they'll be awesome. Today is almost done, and I wore myself out stopping at two different Walmarts, a Wawa, a Race Trac, my therapist's office, and my favorite Spanish market. I'm exhausted; the good news is I do not have to go out tomorrow, and so for the first time in a week, I'm going to do some cooking.
Some very serious, time-consuming cooking. I am going to make the filling and/or the sauce for the tamales. This is likely to turn into a three-day project, like the lasagna rolls. And of course, the portobello mushrooms.