Portobello mushrooms stuffed w/grilled chicke

Yield: 4 Servings

Ingredients:

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 In half
1/4 c Pesto sauce
2 tb Sun-dried tomatoes -- finely

Instructions:

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 400=B0. 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. ~ - - - - - - - - - - - - - - - - - NOTES : Full Name: Portobello Mushrooms Stuffed with Grilled Chicken Pesto and Sun-Dried Tomatoes. MCformatting by bobbi744@sojourn.com. Recipe By : Diane Mott Davidson The Last Suppers mystery