Portobello Ripiene Con Pollo

Name: Portobello Ripiene Con Pollo
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 1
Cuisine: Global
Ingredients: 113 grams balsamic vinegar; 227 grams chicken breast, grilled, 3/4 done, cut into 1/2-inch strips; 113 grams espresso; 85 grams fresh mozzarella; 1 clove garlic; 1 clove garlic, chopped; 85 grams heavy cream; 28 grams olive oil; 1 medium Portobello Mushroom cap, chopped; 2 mediums portobello mushroom caps, grilled; 28 grams red onion; 85 grams red wine; 1 large roasted red bell pepper, cleaned and seeded; 1 serving Salt and freshly ground black pepper; 28 grams seasoned bread crumbs; 1 serrano pepper; 4 Shitake mushroom caps, chopped; 85 grams fresh spinach, sauteed lightly; 28 grams water; 1 serving Spinach, thinly sliced or chiffonade, optional; 1 small Bell pepper, brunoise or dice, optional

Portobello Ripiene Con Pollo might be just the main course you are searching for. This recipe serves 1. One portion of this dish contains roughly 84g of protein, 88g of fat, and a total of 1476 calories. If you have olive oil, spinach, serrano pepper, and a few other ingredients on hand, you can make it.

Instructions

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.

Ingredients you will need

Cream

Syrup

Equipment you will use

Frying Pan

In a food processor or a blender, puree all ingredients until smooth. Set aside.

Equipment you will use

Food Processor

Blender

In a saute pan over medium heat, add olive oil, garlic and chopped mushrooms.

Ingredients you will need

Mushrooms

Olive Oil

Garlic

Equipment you will use

Frying Pan

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.

Ingredients you will need

Seasoned Breadcrumbs

Salt And Pepper

Mushrooms

Equipment you will use

Food Processor

Preheat grill to 350 degrees F.

Equipment you will use

Grill

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.

Ingredients you will need

Fresh Mozzarella

Grilled Chicken

Mushrooms

Spinach

Pesto

Equipment you will use

Frying Pan

Add water to pan for moisture and bake in preheated oven for 20 minutes.

Ingredients you will need

Water

Equipment you will use

Oven

Frying Pan

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.

Ingredients you will need

Chicken Tenders