Photo: Portobello Ripiene Con Pollo Recipe
Ingredients
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:
Directions
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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By jake.deen_11778374
Mckinney, TX
on April 08, 2009
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Wow, this is good. The only I changed was added a chicken cube to the pepper sauce with a little water and some salt. I would say theres no need for the top mushroom, it made it too big. The mushroom stuffing needed a little something to, not sure what but I'm making it again today and I'll try a few things. This was really outstanding.
By clarisa301_7815071
gardena, CA
on June 03, 2007
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It was the bomb! It made me drool at night after i ate it at dinner! my boyfriend was laughing at me!
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