Portobello Ripiene Con Pollo

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For the Balsamic Reduction (Base Sauce): 

4 ounces balsamic vinegar

4 ounces espresso

3 ounces red wine

1 clove garlic, chopped

Salt and freshly ground black pepper

3 ounces heavy cream

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 medium Portobello Mushroom cap, chopped

4 Shitake mushroom caps, chopped

1 ounce seasoned bread crumbs

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

1 clove garlic

3 ounces fresh mozzarella

1 ounce water

Spinach, thinly sliced or chiffonade, optional

Bell pepper, brunoise or small dice, optional