Recipe courtesy of Rose Angelis
Portobello Ripiene Con Pollo
- Level: Intermediate
- Yield: 1 serving for main dish or 2 servings for appetizer
- Total: 45 min
- Prep: 20 min
- Cook: 25 min
Ingredients
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
Directions
- 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.