Portobello Ripiene Con Pollo

• 4 ounces balsamic vinegar
• 3 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
• 1 ounce olive oil
• 1 clove garlic
• 1 medium Portobello Mushroom cap, chopped
• 4 Shitaki mushroom caps, chopped
• 1 ounce seasoned bread crumbs
• Salt and freshly ground black pepper
• 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
• 3 ounces fresh mozzarella
• 1 ounce water
• Spinach, thinly sliced or chiffonade, optional
• Bell pepper, brunoise or small dice, optional

1. In a saute pan, add all ingredients (except the cream) and reduce over medium heat to a syrup consistency.
2. Then add cream and set aside.
3. In a food processor or a blender, puree all ingredients until smooth.
4. Set aside.
5. In a saute pan over medium heat, add olive oil, garlic and chopped mushrooms.
6. Saute until they began to soften.
7. Add sauteed mushrooms, seasoned bread crumbs and a pinch of salt and pepper to food processor.
8. Blend until incorporated, but still granular.
9. Set aside.
10. Preheat grill to 350 degrees F.
11. On a pie tin or small sheet pan, place 1 grilled mushroom cap stem side up.
12. Spoon mushroom pesto on top of mushroom cap.
13. Top pesto with a layer of sauteed spinach.
14. Next add grilled chicken strips in a fan like pattern.
15. Then top with fresh mozzarella and the remaining mushroom cap.
16. Add water to pan for moisture and bake in preheated oven for 20 minutes.
17. Cover the bottom of the serving plate with the Base Sauce.
18. Using a metal spatula, carefully place the baked mushroom onto the plate.
19. Using a squirt bottle or spoon, stripe the Top Sauce over the length of the chicken strips.
20. Garnish with spinach chiffonade, if using, and bell pepper brunoise, if using.
21. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
22. 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.

balsamic vinegar, espresso, red wine, clove garlic, salt, heavy cream, red bell pepper, clove garlic, red onion, serrano pepper, olive oil, clove garlic, mushroom, mushroom caps, bread crumbs, salt, portobello mushroom caps, fresh spinach, chicken, mozzarella, water, bell pepper

Taken from www.foodnetwork.com/recipes/portobello-ripiene-con-pollo-recipe.html (may not work)