Ingredients

• 4 ounces balsamic vinegar
• 4 ounces espresso
• 3 ounces red wine
• 1 clove garlic, chopped
• Salt and freshly ground black pepper
• 3 ounces heavy cream
• 1 large roasted red bell pepper, cleaned and seeded
• 1 clove garlic
• 1 ounce red onion
• 1 serrano pepper
• For the Mushroom Pesto:
• 1 ounce olive oil
• 1 medium Portobello Mushroom cap, chopped
• 4 Shitake mushroom caps, chopped
• 1 ounce seasoned bread crumbs
• 2 medium portobello mushroom caps, grilled
• 3 ounces fresh spinach, sauteed lightly
• 1 (8-ounce) chicken breast, grilled, 3/4 done, cut into 1/2-inch strips
• 1 clove garlic
• 3 ounces fresh mozzarella
• 1 ounce water
• Spinach, thinly sliced or chiffonade, optional
• Bell pepper, brunoise or small dice, optional

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Instructions

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