Portobello Ripiene Con Pollo

Total Time:
45 min
20 min
25 min

1 serving for main dish or 2 servings for appetizer

  • For the Balsamic Reduction (Base Sauce):
  • 4 ounces balsamic vinegar
  • 3 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 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
  • 1 ounce water
  • Spinach, thinly sliced or chiffonade, optional
  • Bell pepper, brunoise or small dice, optional
  • For the Base Sauce:
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.

For the Mushroom Pesto:
  • 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 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.

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