Chicken Pesto Grilled Portobello Mushrooms

Name: Chicken Pesto Grilled Portobello Mushrooms
Ingredients: 1 small red onion, peeled and cut into 1/4-in.-thick slices (about 8 slices); ⅓ cup prepared pesto; 1 teaspoon olive oil; .38 teaspoon kosher salt; ¼ teaspoon freshly ground black pepper; 12 ounces shredded skinless, boneless rotisserie chicken breast; 4 large portobello mushrooms, stems removed; 3 ounces part-skim mozzarella cheese, shredded (about 3/4 cup)

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Servings: 2.5

Author : Darcy Lenz

Chicken Pesto Grilled Portobello Mushrooms

Ingredients

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1 small red onion, peeled and cut into 1/4-in.-thick slices (about 8 slices)⅓ cup prepared pesto1 teaspoon olive oil.38 teaspoon kosher salt¼ teaspoon freshly ground black pepper12 ounces shredded skinless, boneless rotisserie chicken breast4 large portobello mushrooms, stems removed3 ounces part-skim mozzarella cheese, shredded (about 3/4 cup)

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Instructions

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Step 1

Preheat broiler to high.

Step 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.

Step 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.

Step 4

Return pan to medium-high. Coat with cooking spray. Gently transfer mushrooms to pan; cook 3 to 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.