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