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Romano's Macaroni Grill Chicken Portobello

By Todd Wilbur


Score: 4.25. Votes: 8
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Menu Description: "Grilled chicken breast with Portobello mushrooms, smoked mozzarella and demi glace, with a spinach orzo pasta."

Fire up the grill for this take on one of Romano's most popular entrees. After you grill a couple portobello caps, slice them thinly at an extreme angle to make wide slices that fit perfectly on top of grilled chicken breasts that have been rubbed with stone ground mustard (the kind with the whole mustard seeds in it). Romano's delicious demi glace is made from reduced veal stock, but a nice substitute can be made from a combination of canned beef broth and chicken broth. With plenty of garlic, rosemary and thyme in there, the aroma of sauce simmering on the stove will make everyone in the house drool.

Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

Update 1/25/17: If your demi glace is too thin add an additional tablespoon of cornstarch to thicken. 

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  • 2 portobello mushroom caps
  • 1 tablespoon extra virgin olive oil
  • ...

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Reviews
Average rating:

Score: 4.25. Votes: 8
Rating of votes (8)
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6 customers
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1 customers
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1 customers
 
karen
Mar 28, 2014, 21:00

I'm looking forward to making this again really soon. The kitchen smelled great while it was cooking and the flavor was just as amazing.

KashiDC
Mar 25, 2014, 21:00

This is one of the most difficult dishes I have made but the result is worth it! This dish is absolutely beautiful with the red peppers and spinach to color the orzo. And since Macaroni Grill no longer offers this dish in my area I will be making it again. Great job Todd it looks and tastes just like the original.

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