Chicken Pesto Mushrooms

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!!

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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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