Tuesday, September 10, 2013

Portobello Mushrooms Stuffed with Pistachio & Basil Pesto Chicken

My hubby's....hence the cheese ;)

My cheese-free version...still super yummy!
I love pesto!  It's so simple to make and so yummy :)  The first time I made this I just threw it together because we had some Portobello mushrooms that needed to be used, but I didn't have the ingredients needed to make stuffed mushrooms the way I normally make them.  I made a few tweaks this time and it turned out SO good.  This will definitely be going into the regular rotation in our house!

Shredded Chicken:

1 lb Thin sliced boneless skinless chicken breasts
1/2 Small yellow onion (peeled/quartered)
2 Celery stalks (quartered)
1 Dried bay leaf
Before you start the chicken I recommend pre-heating the oven to 400 degrees for the roasted tomatoes and the mushroom caps ;)
Place onion, celery, chicken and bay leaf in a stock pot.
Add enough water to the pot to cover everything.

Heat over high heat and bring to a boil.  Reduce heat to a simmer and cook for 20 minutes (or until the chicken is cooked through).
When the chicken is completely cooked remove it from the pot and place it in a large bowl.  Use two forks to shred it while it's still hot.  Add the pesto sauce (recipe below) and stir to combine.  Use the pesto chicken mixture to fill your prepared mushroom caps (recipe below).


Roasted Grape Tomatoes:

1 Cup of grape tomatoes (halved)
2 Garlic cloves (minced)
1 TBS Extra virgin olive oil
Salt & pepper to taste
While the chicken is cooking pre-heat the oven to 400 degrees.  Line a shallow baking dish with foil.  Add the tomatoes, garlic, olive oil, salt and pepper to the dish.  Toss to combine all of the ingredients (you want to make sure that the tomatoes are all coated with olive oil.  Place in the preheated oven and roast for 20 minutes.
Set aside to use as a topping for your stuffed mushrooms.


Roasted Portobello Mushroom Caps:

4 (large) or 6 (medium) Portobello mushroom caps
Extra Virgin Olive Oil Spray
After your grape tomatoes are roasted you can leave the oven on at 400 degrees to cook your mushroom caps.  Spray a baking sheet with extra virgin olive oil spray.  Use a spoon to gently remove the stems and gills from the mushrooms.  You'll want to hollow them out just enough to make room for the stuffing.  Place them on the baking sheet and bake for 10-15 minutes (just until they are tender).
While they are roasting you can prepare the pesto sauce (recipe below).
When the mushrooms are done you can sprinkle a tablespoon or so of shredded mozzarella and/or shredded parmesan cheese inside of each mushroom cap.  Then top with the pesto chicken mixture.  Add your roasted tomatoes to that and then sprinkle a little more shredded parm on top.

Pesto Sauce:

1/2 Cup fresh basil leaves (roughly chopped)
1/4 Cup pistachios (shelled)
2-3 Roasted garlic cloves (minced) - you can substitute with sautéed garlic cloves
3 TBS extra virgin olive oil
2 TBS Tofutti "Better Than Cream Cheese" - you can substitute regular cream cheese, avocado or more olive oil.
Salt & pepper to taste
Combine all of the ingredients in a Magic Bullet or food processor.  Add to the shredded chicken (see above) while it's still hot.  It won't look like enough sauce, but a little really goes a long way ;)

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