Grilled Portobello Pizzas

Yummy and Satifying!

This the quickest and easiest dinner to make when you don't have a lot of time or energy. All you need are some portobello mushrooms, left over cooked chicken, and some basic pantry items. You can even use a stovetop grill. I did!

Grilled Portobello Pizzas
by Mixed Salad Annie

6 large portobello mushrooms, de-stemmed and gills removed
Olive oil, for brushing
Sea salt & freshly ground black pepper
1 shallot, sliced thin strips
1/3 cup cooked chicken breast, sliced in small thin pieces
1 roma tomato, diced
6 tablespoons store-bought pesto sauce, or homemade (I used my frozen ice cube pesto)
1/4 cup Pecorino Romano, shaved with peeled
2 Tablespoons fresh parsley, minced

Preheat the grill to high heat. Preheat broiler.

Brush both sides of the mushrooms with olive oil and sprinkle both sides of each mushroom with salt and pepper. Place the mushrooms on the grill and grill for 4 to 6 minutes on each side, until soft and tender.

Remove from grill, placing the mushrooms bottom side up on a foil lined baking sheet. Top each mushroom with 1 tablespoon pesto, a few small slices of chicken, shallots, tomatoes and finally the cheese.

Place the mushrooms about 6 inches from broiler and cook for 2-3 minutes or until the cheese is melted.

Remove and place on a serving platter and sprinkle with parsley. Serve immediately with grilled italian bread.

Mom's Chicken Marsala

Always Good!

One thing you can always count on in this uncertain world is Mom's cooking. This is one dish that my Mom always makes and it's always delicious. She has two versions: Chicken Marsala with Mushrooms and Chicken Marsala with Artichokes. The ingredients tend to change depending on what she has in the house. If she doesn't have mushrooms than she will make it with artichokes. Or if she ran out of marsala wine, then white wine or even vermouth will do. Sometimes she will use chicken breast cut into pieces or more commonly tenderloins.
And it amazes me that no matter what the change, it is always equally good!

Mom never really measures anything, so it was a little difficult to get the recipe on paper. But she did her best and now I offer it to all of you!

Mom's Chicken Marsala

1 lb. chicken tenderloins, cut in half
4-5 garlic cloves, sliced thin
1/2 cup mushrooms, preferably portobello or porcini, (but you could use button), sliced thin
1/4 cup flour
1/2 tsp. sea salt
1/4 tsp. pepper
1/2 tsp. salt-free all purpose seasoning
1/2 tsp. dried parsley, or 1 tsp. fresh, plus more for garnish
2-3 tbls. olive oil
1/3 cup marsala wine
1 can low-sodium chicken broth (preferably Swanson)
1/2 cup black olives, left whole or cut in half
1/2 cup green olives, left whole or cut in half

Add the flour, salt, pepper, all purpose seasoning, and parsley to a large zip lock plastic bag. Add the chicken and shake until all the chicken is coated.

Add the olive oil to a large pan over medium high heat; add garlic and brown them lightly, remove from pan and set aside. Next, add the mushrooms and cook for 2-3 minutes, remove from pan and set aside.

Remove any excess flour from the chicken; line them up in the pan so they are separated and quickly brown them on both sides.
Add back the garlic and mushrooms to the pan. Add the marsala and cook for a minute or two, until the alcohol burns off. Add the chicken broth, bring to a boil, lower the heat and simmer for about 25 minutes.

Add black and green olives and cook for an additional 10 minutes.

To thicken the sauce, add some of the leftover flour from the plastic bag to a pyrex measuring cup with 1 tablespoon cold water. Mix and add to the chicken; cook for 2-3 minutes more. Serve with noodles and top with fresh parsley.

Stuffed Portobello Mushrooms

Great For Lunch or A Light Dinner

I love portobello mushrooms. They are almost like eating steak, and when they are stuffed, it's just heaven. I looked around online for recipes and sort of picked a little from here and there and came up with this fabulous, delicious, rich but not too fattening recipe.
These mushrooms could also be quartered and served as an appetizer.

Stuffed Portobello Mushrooms

4 portobello mushrooms
Nonstick cooking spray
1 tablespoon butter or margarine
1 large shallot or 2 small, minced
1 large clove garlic, minced
1/4 cup carrot, minced
1/2 cup plain non-fat yogurt, strained*
1 tablespoon mayonnaise
1 tablespon butter or margarine
1/3 cup bread crumbs, fresh if possible
1/4 cup crumbled gorgonzola cheese (2 ounces)
4 strips crisp cooked bacon, crumbled**

Directions
1. Clean mushrooms. Remove and discard stems, using a teaspoon, remove the black, fibrous underside of the mushroom caps and discard. Place mushrooms, cap side down, on a baking pan lightly sprayed with cooking spray.

2. In a medium saucepan cook the shallot, carrot, and garlic in butter over medium low until tender. Stir in bread crumbs, yogurt, mayo, cheese, and bacon. Spoon crumb mixture into mushroom caps.

3. Bake until mushrooms are tender and filling is hot, about 12 to 15 minutes.

*Strain yogurt by placing in a colander lined with paper towels for about 30 minutes. **For an easy way to cook the bacon, line a baking sheet with foil and place the bacon evenly on top. Bake in a 375 degree oven for about 15 minutes. Place bacon strips on paper towel lined plate to dry and absorb excess grease.

Stuffed Portobello Mushrooms

Great For Lunch or A Light Dinner

I love portobello mushrooms. They are almost like eating steak, and when they are stuffed, it's just heaven. I looked around online for recipes and sort of picked a little from here and there and came up with this fabulous, delicious, rich but not too fattening recipe.
These mushrooms could also be quartered and served as an appetizer.

Stuffed Portobello Mushrooms

4 portobello mushrooms
Nonstick cooking spray
1 tablespoon butter or margarine
1 large shallot or 2 small, minced
1 large clove garlic, minced
1/4 cup carrot, minced
1/2 cup plain non-fat yogurt, strained*
1 tablespoon mayonnaise
1 tablespon butter or margarine
1/3 cup bread crumbs, fresh if possible
1/4 cup crumbled gorgonzola cheese (2 ounces)
4 strips crisp cooked bacon, crumbled**

Directions
1. Clean mushrooms. Remove and discard stems, using a teaspoon, remove the black, fibrous underside of the mushroom caps and discard. Place mushrooms, cap side down, on a baking pan lightly sprayed with cooking spray.

2. In a medium saucepan cook the shallot, carrot, and garlic in butter over medium low until tender. Stir in bread crumbs, yogurt, mayo, cheese, and bacon. Spoon crumb mixture into mushroom caps.

3. Bake until mushrooms are tender and filling is hot, about 12 to 15 minutes.

*Strain yogurt by placing in a colander lined with paper towels for about 30 minutes. **For an easy way to cook the bacon, line a baking sheet with foil and place the bacon evenly on top. Bake in a 375 degree oven for about 15 minutes. Place bacon strips on paper towel lined plate to dry and absorb excess grease.