GRILLED CHICKEN-STUFFED PORTABELLAS 

Ingredients:

4 medium/large portabella mushrooms      1/2 medium onion - diced
4 sprigs of fresh basil                               2 cloves of garlic - chopped
100 ml whipping cream                            100 ml dry white wine
100 grams Pancetta, sliced and julienne     400 grams boneless/skinless chicken breast - diced
Extra virgin olive oil                                  Salt, fresh cracked pepper to taste
100 - 200 grams shredded Mozzarella

Method:

• Pre-heat oven to 425F.
• Gently grasp the portabella stem and twist and turn until it breaks away from the cap, or cut it off with a knife.
• Place portabellas on a flat baking tray, brush with olive oil and season.
• Place in oven for 3 - 4 minutes, then set aside
• Meanwhile, in a skillet, heat olive oil, add onions, sweat for 30 seconds, then season
• Then add garlic, pancetta, white wine, chicken breast, season and stir for one minute.
• Add cream, stir for one more minute then add basil.
• Place ingredients into mushrooms, top with Mozzarella and bake for 10 - 15 minutes
• Serve

                     - Recipe prepared for Ponderosa by Executive Chef Frank Abbinante