Chicken Pesto Grilled Portobello Mushrooms

By jenlin

Ingredients

• 1 small red onion, peeled and cut into 1/4-in.-thick slices (about 8 slices)
• 1/3 cup prepared pesto
• 1 teaspoon olive oil
• 3/8 teaspoon kosher salt
• 1/4 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)

Details

Servings 4
Adapted from myrecipes.com

Preparation

Step 1

1 small red onion, peeled and cut into 1/4-in.-thick slices (about 8 slices)

1/3 cup prepared pesto

1 teaspoon olive oil
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 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.