Portobello Ripiene Con Pollo

Serves: 3

Ashlynn O'Reilly

1 January 1970

Based on User reviews:

58

Spice

51

Sweetness

56

Sourness

41

mins

Prep time (avg)

4.6

Difficulty

Ingredients:

110 g

Balsamic Vinegar

110 g

Espresso

90 g

Red Wine

1 clove

Garlic

1

Salt

1

Ground Black Pepper (freshly)

90 g

Heavy Cream

30 g

Red Onion

1

Serrano Pepper

30 g

Olive Oil

4

Shitake Mushrooms (caps, chopped)

30 g

Seasoned Bread Crumbs

90 g

Spinach (fresh, sauteed lightly)

1

Chicken Breast (8-ounce, grilled, 3/4 done, cut into 1/2-inch strips)

90 g

Mozzarella (fresh)

30 g

Water

Directions:

1

For the Base Sauce: In a saute pan, add all ingredients (except the cream) and reduce over medium heat to a syrup consistency

2

Then add cream and set aside

3

For the Top Sauce: In a food processor or a blender, puree all ingredients until smooth

4

Set aside

5

In a saute pan over medium heat, add olive oil, garlic and chopped mushrooms

6

Saute until they began to soften

7

Add sauteed mushrooms, seasoned bread crumbs and a pinch of salt and pepper to food processor

8

Blend until incorporated, but still granular

9

Set aside

10

For assembly: Preheat grill to 350 degrees F

11

On a pie tin or small sheet pan, place 1 grilled mushroom cap stem side up

12

Spoon mushroom pesto on top of mushroom cap

13

Top pesto with a layer of sauteed spinach

14

Next add grilled chicken strips in a fan like pattern

15

Then top with fresh mozzarella and the remaining mushroom cap

16

Add water to pan for moisture and bake in preheated oven for 20 minutes

17

For plating: Cover the bottom of the serving plate with the Base Sauce

18

Using a metal spatula, carefully place the baked mushroom onto the plate

19

Using a squirt bottle or spoon, stripe the Top Sauce over the length of the chicken strips

20

Garnish with spinach chiffonade, if using, and bell pepper brunoise, if using