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.
The ingredient list now reflects the servings specified
Directions
Cook's Note:
Grill mushrooms over open flame or smoldering charcoal (medium heat) from alder, cedar, or other fine smoking wood, depending on the flavor you desire.
Any white wine can be used in place of the Chardonnay.
Nutrition Facts
Per Serving:
282 calories; protein 14.5g; carbohydrates 15.4g; fat 20.2g; cholesterol 19.8mg; sodium 296.8mg.
Full Nutrition
These are very easy to assemble with few ingredients, making for an impressive looking side dish. At first I thought there's no way there will be enough "stuffing". And there really wasn't much, but I later realized that the amount was perfect. Any more and the mushrooms would have been totally overwhelmed by pesto flavor. I did have a couple issues with the directions though. First, I don't see the need to lightly oil the grate of your grill, since you'll be using a grill pan anyway. In step 4 it says to brush the olive oil mixture over the top of each mushroom, yet there is no mention of any olive oil mixture in the ingredients. What to do? I ended up lightly brushing the mushrooms with some flavored olive oil I had. Next, the directions say to place the mushrooms TOP side UP in the grill pan and then to fill each one with the stuffing. I'm assuming this should say top side DOWN. Aside from a few unclear steps, these turned out very tasty and I will definitely make them again. The only addition I felt these needed were a sprinkle of salt. I would salt the inside of each cap lightly before stuffing them next time. I served these with pork tenderloin and a fresh garden salad. Thanks for the delicious recipe darklordlarry! Read More
These are very easy to assemble with few ingredients, making for an impressive looking side dish. At first I thought there's no way there will be enough "stuffing". And there really wasn't much, but I later realized that the amount was perfect. Any more and the mushrooms would have been totally overwhelmed by pesto flavor. I did have a couple issues with the directions though. First, I don't see the need to lightly oil the grate of your grill, since you'll be using a grill pan anyway. In step 4 it says to brush the olive oil mixture over the top of each mushroom, yet there is no mention of any olive oil mixture in the ingredients. What to do? I ended up lightly brushing the mushrooms with some flavored olive oil I had. Next, the directions say to place the mushrooms TOP side UP in the grill pan and then to fill each one with the stuffing. I'm assuming this should say top side DOWN. Aside from a few unclear steps, these turned out very tasty and I will definitely make them again. The only addition I felt these needed were a sprinkle of salt. I would salt the inside of each cap lightly before stuffing them next time. I served these with pork tenderloin and a fresh garden salad. Thanks for the delicious recipe darklordlarry! Read More
This was so delicious! The instructions are a bit confusing. We grilled 2 huge mushrooms, oiled with olive oil, gill side down for 10 minutes, then flipped them and layered the pesto/mushroom/onion mixture. Near the end, I sprinkled with the grated Italian cheeses. Mouth-watering! Read More
I cooked 2 large portabellos in a grill pan on the stove - 3 minutes on the gill side then flipped them, added the stuffing and cooked the top side 12 minutes. The Italian cheese I used was mozzarella because that's what I had. They were delicious as the main course of our meatless dinner. Thanks for a great recipe. Read More
Easy to make (I changed nothing) and delicious. These were a big hit with dinner guests. The recipe doesn't make an abundance of stuffing but even so the mushrooms were quite tasty. I'll make these again. Read More
Very good! I cooked them in the oven with the rest of dinner, at 425, about 20-25 minutes. That's the only change I made. I used the recipe on this site for Pesto. Very flavorful! Read More
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
These are very easy to assemble with few ingredients, making for an impressive looking side dish. At first I thought there's no way there will be enough "stuffing". And there really wasn't much, but I later realized that the amount was perfect. Any more and the mushrooms would have been totally overwhelmed by pesto flavor. I did have a couple issues with the directions though. First, I don't see the need to lightly oil the grate of your grill, since you'll be using a grill pan anyway. In step 4 it says to brush the olive oil mixture over the top of each mushroom, yet there is no mention of any olive oil mixture in the ingredients. What to do? I ended up lightly brushing the mushrooms with some flavored olive oil I had. Next, the directions say to place the mushrooms TOP side UP in the grill pan and then to fill each one with the stuffing. I'm assuming this should say top side DOWN. Aside from a few unclear steps, these turned out very tasty and I will definitely make them again. The only addition I felt these needed were a sprinkle of salt. I would salt the inside of each cap lightly before stuffing them next time. I served these with pork tenderloin and a fresh garden salad. Thanks for the delicious recipe darklordlarry!
This was so delicious! The instructions are a bit confusing. We grilled 2 huge mushrooms, oiled with olive oil, gill side down for 10 minutes, then flipped them and layered the pesto/mushroom/onion mixture. Near the end, I sprinkled with the grated Italian cheeses. Mouth-watering!
I cooked 2 large portabellos in a grill pan on the stove - 3 minutes on the gill side then flipped them, added the stuffing and cooked the top side 12 minutes. The Italian cheese I used was mozzarella because that's what I had. They were delicious as the main course of our meatless dinner. Thanks for a great recipe.
Easy to make (I changed nothing) and delicious. These were a big hit with dinner guests. The recipe doesn't make an abundance of stuffing but even so the mushrooms were quite tasty. I'll make these again.
Very good! I cooked them in the oven with the rest of dinner, at 425, about 20-25 minutes. That's the only change I made. I used the recipe on this site for Pesto. Very flavorful!
