I whipped up this recipe for lunch today – I love Cooking Light recipes and this one did not disappoint. However, I did find the directions confusing – so let me tell you what I did differently. Here’s the recipe.
12 ounces of rotisserie chicken turned out to be exactly all of the breast meat from the chicken I picked up – perfect. I probably cooked the red onion a little longer than they said – and I moved them around some since mine didn’t stay in their circles. I used jarred pesto – and omitted the 1 tsp of oil since there’s plenty in pesto and I didn’t see what this 1 tsp would add. The filling filled up my 4 mushrooms perfectly – be careful! It’s amazing how delicate portobello mushrooms are.
This is where things got confusing. The recipe says to put the filled mushrooms back on the grill pan for a few minutes “until the mushrooms are tender”. After a few minutes, I just could not imagine how these mushrooms were going to get tender on my grill pan as is. The bottoms were getting charred, yet the tops were still cold. So I put them in a 400 degree oven for about 10-15 minutes. This definitely cooked them – but also made a lot of water in the pan since the mushrooms released their juices. I drained off the water, and then added the mozzarella cheese and broiled them. Some of them fell apart a little – but I tell you -they were yummy!!
I suppose if you don’t mind raw mushrooms, the original recipe would work. But I definitely like my mushrooms cooked. This was surprisingly filling.
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