This same marinade can be used with turkey breast or duck.
- 3 T sherry wine vinegar
- 3 T olive oil
- 1 T lemon juice
- 1 clove garlic, minced
- ½ ts. each savory and basil
- 1 ts. sea salt
- 1 whole chicken, cut in half lengthwise
- Four portabella mushrooms (See stuffing directions below).
- Mix ingredients for marinade. Bring to boil and remove from heat. Reserve 2 T to drizzle over mushrooms.
Baste chicken in remaining marinade. Cover chicken and place in refrigerator for at least an hour or overnight. Remove from marinade, and bring marinade back to a boil. Use to baste during grilling. Grill with hood over indirect heat. Baste frequently. (If cut side gets too brown, you can place bird on foil toward the end).
Grill 1 hour or until thermometer registers 180 degrees in thickest part of thigh. Remove from grill and loosely cover with foil while you grill the mushrooms.
Remove stems from four large portabella mushrooms taking care not to break the mushroom cap. Clean stems, removing tougher end. Mince stems very fine so that you have about 8 tablespoons.
Proceed with stuffing as follows:
- 8 T. chopped stems
- 2 cloves garlic, minced
- 4 T bread crumbs, toasted homemade preferred
- 2/3 cup Asiago cheese, grated
- ½cup chopped almonds
- Add enough olive oil and white wine to bind it together.
Stuff caps and drizzle a bit of the reserved marinade on tops and sides. Lay stuffed mushrooms on a plate with a bit of olive oil, or spray grill lightly with Pam.
Grill 8—10 minutes on indirect heat, hood down. Check periodically. Mushrooms will soften, and cheese will be melted.
Serve this spring meal with Jessie James Pinot Noir, 2006.