Carefully clean the mushrooms with a damp paper towel and trim. Remove and chop the stems. Place the mushroom caps, tops down, and the chopped stems in a 9x13" glass baking dish. Poiur 1 T. olive oil and sherry over the caps, remaining olive oil and sherry over the stems. Cover and set aside to marinate at room temperature for 1 hour. Mix together the marinade for the chicken and pour over the chicken slices. Cover and set aside to marinate at room temperature for 1 hour. Preheat the grill. Grill the chicken quickly, about 1-2 minutes per side, they will be cooked further. Preheat the oven to 400?. Carefully spread 1 tablespoon pesto over the underside of each mushroom cap. Sprinkle 1 1/2 tsp. sun dried tomatoes on top of each pesto-covered mushroom. Evenly distribute the marinated msurhroom stems on top of the tomatoes. Place 2 slices of chicken on top. Place the stuffed mushrooms in a greased 9x13" pan. Bake for approximately 20-25 mintes or until heated through. Serve immediately. Posted to MC-Recipe Digest V1 #164 Date: Mon, 22 Jul 1996 13:33:05 -0400 From: email@example.com (Roberta Banghart) NOTES : Full Name: Portobello Mushrooms Stuffed with Grilled Chicken, Pesto, and Sun-Dried Tomatoes.=20 MCformatting by firstname.lastname@example.org.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (781g)|
|Recipe Makes: 4|
|Calories from Fat: 284 (30%)|
|Amt Per Serving||% DV|
|Total Fat 31.6g||42 %|
|Saturated Fat 6.7g||34 %|
|Monounsaturated Fat 14g|
|Polyunsanturated Fat 6.2g|
|Cholesterol 460.6mg||142 %|
|Sodium 582mg||20 %|
|Potassium 2002.9mg||53 %|
|Total Carbohydrate 8.6g||3 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 7g|
|Protein 143.4g||205 %|
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Calories per serving: 941
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