PORTOBELLO RIPIENE CON POLLO

Portobello Ripiene Con Pollo image

Provided by Food Network

Time 45m

Yield 1 serving for main dish or 2 servings for appetizer

Number Of Ingredients 23

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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
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
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

Steps:

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.