Portobello Ripiene Con Pollo

Recipe courtesy Rose Angelis
TOTAL TIME: 45 min
Prep: 20 min
Inactive Prep: --
Cook: 25 min
 
YIELD: 1 serving for main dish or 2 servings for appetizer
LEVEL: Intermediate

ingredients

FOR THE TOP SAUCE:
      FOR THE BALSAMIC REDUCTION (BASE SAUCE):
      FOR THE ROASTED RED BELL PEPPER PUREE (TOP SAUCE):
      • 1 large roasted red bell pepper, cleaned and seeded
      • 1 clove garlic
      • 1 ounce red onion
      • 1 serrano pepper
      FOR THE MUSHROOM PESTO:
      • 1 ounce olive oil
      • 1 clove garlic
      • 1 medium Portobello Mushroom cap, chopped
      • 4 Shitaki mushroom caps, chopped
      • 1 ounce seasoned bread crumbs
      • Salt and freshly ground black pepper
      FOR THE STUFFED MUSHROOMS:
      • 2 medium portobello mushroom caps, grilled
      • 3 ounces fresh spinach, sauteed lightly
      • 1 (8-ounce) chicken breast, grilled, 3/4 done, cut into 1/2-inch strips
      • 3 ounces fresh mozzarella
      FOR THE BASE SAUCE:
          FOR THE MUSHROOM PESTO:
              FOR ASSEMBLY:
                  FOR PLATING:
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                      Directions

                      Preheat grill to 350 degrees F.

                      On a pie tin or small sheet pan, place 1 grilled mushroom cap stem side up. Spoon mushroom pesto on top of mushroom cap. Top pesto with a layer of sauteed spinach. Next add grilled chicken strips in a fan like pattern. Then top with fresh mozzarella and the remaining mushroom cap. Add water to pan for moisture and bake in preheated oven for 20 minutes.

                      Cover the bottom of the serving plate with the Base Sauce. Using a metal spatula, carefully place the baked mushroom onto the plate. Using a squirt bottle or spoon, stripe the Top Sauce over the length of the chicken strips.

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

                      This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

                      In a saute pan over medium heat, add olive oil, garlic and chopped mushrooms. Saute until they began to soften. Add sauteed mushrooms, seasoned bread crumbs and a pinch of salt and pepper to food processor. Blend until incorporated, but still granular. Set aside.

                      In a saute pan, add all ingredients (except the cream) and reduce over medium heat to a syrup consistency. Then add cream and set aside.

                      In a food processor or a blender, puree all ingredients until smooth. Set aside.

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