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Pesto-Stuffed Grilled Portobellos

4

40 min

Pesto-Stuffed Grilled Portobellos

Pesto-Stuffed Grilled Portobellos Photo 1

Time

40 min

Serving

3 persons

Calories

282

Rating

4.00★ (40)

Cuisine

Author: Victoria Buriak
Pesto-stuffed grilled portobellos make for the perfect summer outdoor meal. It stands alone as vegetarian fare if you serve it with fresh fruit (such as watermelon chunks and blueberries); I love it with cedar-plank grilled salmon as well. You will think you've died and gone to heaven.

Ingredients

  • portobello mushrooms: 6 piece
  • olive oil: 1 Tbsp
  • shallot: 1 piece (minced)
  • clove garlic: 1 piece (minced)
  • splash Chardonnay wine: 1 piece (or as desired)
  • pesto: 3 Tbsp
  • pine nuts: 2 Tbsp
  • Italian 3-cheese blend: 0.5 cup (shredded)

Metric Conversion

Stages of cooking

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  1. Remove stems from mushrooms and finely chop stems.
    Pesto-Stuffed Grilled Portobellos Photo 2
  2. Heat olive oil in a skillet over medium heat; cook and stir chopped mushroom stems, shallot, and garlic until softened, about 5 minutes. Pour wine into the skillet; cook and stir mixture using a wooden spoon until liquid is evaporated, 1 to 2 minutes. Cool mixture to room temperature, about 10 minutes.
    Pesto-Stuffed Grilled Portobellos Photo 3
  3. Preheat an outdoor grill for medium heat and lightly oil the grate.
    Pesto-Stuffed Grilled Portobellos Photo 4
  4. Brush the olive oil mixture over the top each mushroom and place, top-side up, on a grilling pan. Mix pesto and pine nuts with the mushroom stem mixture together in a bowl; spoon into each mushroom. Sprinkle Italian cheese blend over the filling.
    Pesto-Stuffed Grilled Portobellos Photo 5
  5. Grill mushrooms on the preheated grill until edges are blackened and stuffing is bubbling, about 10 minutes.
    Pesto-Stuffed Grilled Portobellos Photo 6

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