Cooking Wright

Chicken pesto grilled portobello mushrooms


Cooking spray
1 Small red onion, peeled and cut into 1/4 in thick slices (about 8 slices)
1/3 Cup prepared pesto
1 tsp olive oil
3/8 tsp kosher salt
1/4 tsp freshly ground black pepper
12 oz shredded skinless, boneless rotisserie chicken breast
4 Large portobello mushrooms, stems removed
3 oz part-skim mozzarella cheese, shredded (bout 3/4 cup)


1. Preheat broiler to high
2. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Arrange onion slices on pan; cook 2 minutes on each side or until lightly charred. Remove pan from heat; coarsely chop onions.
3. Combine chopped onions, pesto, oil, salt, pepper, and chicken in a medium bowl; toss well. Divide mixture evenly among mushrooms, pressing gently to fill each cap.
4. Return pan to medium-high. Coat with cooking spray. Gently transfer mushrooms to pan; cook 3-4 minutes or until mushrooms are heated through and tender. Sprinkle cheese evenly over chicken mixture. Transfer pan to oven; broil 2 minutes or until cheese melts and begins to brown.

serves 4

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