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Portobello Ripiene Con Pollo Recipe

Portobello Ripiene Con Pollo Recipe

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Ingredients:

Serving

4 oz balsamic vinegar
3 oz espresso
3 oz red wine
1 clove garlic, chopped
salt and freshly ground black pepper
3 oz heavy cream
1 large roasted red bell pepper, cleaned and seeded
1 clove garlic
1 oz red onion
1 serrano pepper
1 oz olive oil
1 clove garlic
1 medium portobello mushroom cap, chopped
4 shitaki mushroom caps, chopped
1 oz seasoned bread crumbs
salt and freshly ground black pepper
2 medium portobello mushroom caps, grilled
3 oz fresh spinach, sauteed lightly
1 (8-oz) chicken breast, grilled , 3/4 done , cut into 1/2-inch strips
3 oz fresh mozzarella
1 oz 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.
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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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1135.72 Kcal (4755 kJ)
Calories from fat	592.76 Kcal
		% Daily Value*
Total Fat	65.86g	101%
Cholesterol	143.73mg	48%
Sodium	1323.81mg	55%
Potassium	1447.33mg	31%
Total Carbs	74.29g	25%
Sugars	30.82g	123%
Dietary Fiber	9.07g	36%
Protein	40.64g	81%
Vitamin C	298.7mg	498%
Vitamin A	3mg	99%
Iron	93.4mg	519%
Calcium	1091.2mg	109%

Amount Per 100 g
Calories	114.32 Kcal (479 kJ)
Calories from fat	59.66 Kcal
		% Daily Value*
Total Fat	6.63g	101%
Cholesterol	14.47mg	48%
Sodium	133.25mg	55%
Potassium	145.68mg	31%
Total Carbs	7.48g	25%
Sugars	3.1g	123%
Dietary Fiber	0.91g	36%
Protein	4.09g	81%
Vitamin C	30.1mg	498%
Vitamin A	0.3mg	99%
Iron	9.4mg	519%
Calcium	109.8mg	109%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

27.4

Points
28

PointsPlus

Good Points

saturated fat free,
low sodium,
low cholesterol

Bad Points

High in Sodium,
High in Total Fat

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