Ok…there are probably many of you who do not like Gorgonzola or any blue cheese. Its okay to skip this and use another cheese like Parmesan or mozzarella, but you will miss the great flavour of the blue cheese in the sauce…LOL. It is fairly quick and goes well with mashed potatoes and steamed carrots!
Chicken Marsala with Portobellos and Gorgonzola Cheese
• 4 boneless skinless chicken breast halves (6 ounces each)
• 1/4 teaspoon plus 1/8 teaspoon salt, divided
• 1/4 teaspoon pepper
• 3 tablespoons olive oil, divided
• 1/2 pound sliced baby Portobello mushrooms
• 2 garlic cloves, minced
• 1 cup Marsala wine or sherry or Port wine
• 2/3 cup heavy whipping cream
• 1/2 cup crumbled Gorgonzola cheese, divided (optional) (try Mozzarella or Parmesan_
• 2 tablespoons minced fresh parsley
1. Sprinkle chicken with 1/4 teaspoon salt and pepper. In a large skillet, cook chicken in 2 tablespoons oil over medium heat 6-8 minutes on each side or until a thermometer reads 165°. Remove and keep warm.
2. In same skillet, sauté mushrooms in remaining oil until tender. Add garlic; cook 1 minute.
3. Add wine, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced by a third. Stir in cream and remaining salt. Return to a boil; cook until slightly thickened.
4. Return chicken to pan; add 1/3 cup cheese. Cook until cheese is melted. Sprinkle with remaining cheese; garnish with parsley. Yield: 4 servings.
Most of you know that Larry loves to experiment in the kitchen, while I am strictly a cookbook cook! A friend shared her portobellos with us the other night.
“What’s for dinner?”, he asked.
“How about basil and prosciutto pizza with goat cheese?” I replied.
“Uhm” he replied. “What about using the mushrooms?”
“Go for it!” I replied. Et voila, here is the result complete with a pic so you can see how great it looked. BTW…it was fantastic!!!
The recipe…two per person!
Grilled Portobellos with Goat Cheese and Figs
4 large Portobello mushrooms
200 g package of (herbed) goat cheese
1 tsp chopped garlic
3 strips of precooked bacon or use slightly cooked prosciutto
3 Tbs of fresh basil , small pieces
10 fresh figs, thinly sliced
Chinese 5 spice powder* available in most supermarkets…
Soften the goat cheese so it is spreadable.
Prepare a ribbed grill pan, brush it with olive oil and place over medium heat. Remove stem from mushrooms, chop it finely and set aside.
Brush both sides of the mushrooms liberally with olive oil.
Cut bacon into one inch pieces onto a doubled sheet of paper towel and microwave one minute. Set aside.
Into a small fry pan, put a Tbsp. of olive oil and put over medium heat. Add the chopped mushroom stems and the garlic and fry for about 3 minutes. Turn off heat.
Place the sliced figs in a single layer in a pan large enough to accommodate them. Sprinkle water, one tablespoon at a time, enough so that the slices won’t stick to the pan and simmer them just long enough to soften the slices. Turn off heat and let sit until needed.
Place the mushrooms topside up on the grill and grill for about 5 minutes. Transfer mushrooms to a microwavable plate and microwave on high for one minute. Transfer back to the grill, topside down this time. Cover the surface of each mushroom with a generous coating of cheese, place the chopped mushroom mixture, then the slices of fig over the cheese.
Then add the bacon bits, and finally the basil pieces. Sprinkle sparingly with Chinese 5 Spice powder. Drizzle with balsamic glaze. By this time the mushrooms should be cooked through….soft but not mushy. Plate and serve.
This wasn’t the recipe I intended to follow, but it turned out great! Instead of the mushrooms on the skewers, I grilled two marinated portobellos beside the kabobs! Since I only had smaller shrimp I made do, but I would have preferred the larger ones… If you are a friend on Facebook, you saw the photo… Check out Kramer’s Culinary Blog by clicking on the link below.
Herb and Garlic Seafood Kabobs Kramers Culinary Blog
Herb Garlic Marinade
- 4 gloves of garlic, peeled
- 2 tsp chopped rosemary
- 2 tbsp chopped parsley
- 2 tsp thyme
- ¼ chopped onion
- juice from ½ lime
- ½ cup olive oil
- salt and pepper
- 8 large shrimp peeled & divined
- 8 large scallops
- 8 slices of bacon
- 8 oz baby bella mushrooms
- 6 oz red pearl onions, peeled
- 1 red bell pepper, cut in 1 inch dices
- 2 zucchini, sliced length wise
- 2 yellow squash, sliced length wise
- ¼ cup balsamic vinegar
- salt and pepper
- For the marinade combine all ingredients in a food processor and blend thoroughly until creamy. Set a side.
- Wrap scallops with bacon. If the bacon is to wide simply cut it length wise in half.
- Prepare rosemary skewers by striping of the leaves of the sprig, but leaving about 2 inches on the tip or use well soaked wooden ones.
- Assemble seafood kabobs the way it’s shown at the bottom of the page under “Lining Up”.
- Smother herb garlic marinade over the entire seafood kabob on both sides. Rest kabobs on a plate covered with plastic wrap and keep cool.
- Marinate the zucchini and yellow squash including the left over vegetables such as the mushrooms & onions with balsamic vinegar, olive oil, salt and pepper.
- Grill vegetables for about 3 minutes on each side over medium to high heat.
- Grill seafood kabobs on high heat for about 3-4 minutes on each side.
- Allow kabobs to rest in a warm spot for a few minutes than serve immediately with the grilled vegetables. Serve with Chipotle tomato mayonnaise. They were just fine without the Chipotle Mayonnaise!
Lining up skewers – tomato, onion,shrimp.scallop,pepper,shrimp.scallop, mushroom, tomato
Remember to soak your wooden skewer sticks for several hours!!