Caprese Chicken Portobello Mushrooms

Directions

1. 1
   Pull stem out from each mushroom cap.
2. 2
   Drizzle 1 teaspoon of olive oil over the portobello caps. Grill mushrooms for 3- 4 minutes per side or until the mushroom has softened.
3. 3
   Remove the mushrooms from the heat.In a food processor combine pine nuts, basil garlic, Parmesan cheese and salt.
4. 4
   Add olive oil. Process until the basil has been broken down. Slowly drizzle in the water until the basil comes together.
5. 5
   Add more water if necessary to thin the pesto.Toss together the chicken, tomatoes, mozzarella cheese and pesto. Divide chicken mixture between each mushroom cap.Preheat the broiler. Broil mushrooms for 2 minutes or until cheese is bubbly.
6. 6
   Remove the broiler and drizzle with remaining teaspoon of olive oil.
7. 7
   Garnish with fresh basil before serving.Spoon any leftover pesto into ice cubes tray and freeze for later use.