Recipe courtesy of Rose Angelis

Portobello Ripiene Con Pollo

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  • Level: Intermediate
  • Total: 45 min
  • Prep: 20 min
  • Cook: 25 min
  • Yield: 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:


  1. For the Base Sauce:
  2. 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.
  3. For the Top Sauce:
  4. In a food processor or a blender, puree all ingredients until smooth. Set aside.
  5. 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.
  6. For assembly:
  7. Preheat grill to 350 degrees F.
  8. 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.
  9. For plating:
  10. 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.
  11. Garnish with spinach chiffonade, if using, and bell pepper brunoise, if using.