Portobello Ripiene Con Pollo

INGREDIENTS

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