Recipe courtesy of Rose Angelis
Episode: Italian Style
Portobello Ripiene Con Pollo
45 min
20 min
1 serving for main dish or 2 servings for appetizer
45 min
20 min
1 serving for main dish or 2 servings for appetizer


For the Balsamic Reduction (Base Sauce): 
For the Roasted Red Bell Pepper Puree (Top Sauce):
For the Stuffed Mushrooms:


For the Base Sauce:

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.

For the Top Sauce:

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

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.

For assembly:

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.

For plating:

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 a chef, restaurant or culinary professional. It has not been tested for home use.


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