Portobello Mushrooms Stuffed With Grilled Chicken Pesto/Sdt

Directions

1. Carefully clean the mushrooms with a damp paper towel and trim. Remove and chop the stems. Place the mushroom caps, tops down, and the minced stems in a 9x13" glass baking dish. Poiur 1 Tablespoons extra virgin olive oil and sherry over the caps, remaining extra virgin 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 min per side, they will be cooked further. Preheat the oven to 400 . Carefully spread 1 Tbsp. pesto over the underside of each mushroom cap. Sprinkle 1 1/2 teaspoon sun dry tomatoes on top of each pesto-covered mushroom. Proportionately 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 possibly till heated through. Serve immediately.
2. NOTES : Full Name: Portobello Mushrooms Stuffed with Grilled Chicken, Pesto, and Sun-Dry Tomatoes.