Pesto-Stuffed Grilled Portobellos

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.

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!

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.

This was delicious! I usually hate mushrooms but I adored this. I had an avocado on the side and it made a good meal.

Cook gill side down for at least three minutes and then flip and add stuffing cooking abt 12 more minutes

Had to add breadcrumbs because there were hardly any stems on my mushrooms.

I made some slight modifications, like adding cooked chicken and spinach. With a side of couscous, it was delicious!

Easy to make and really delicious. I’ve made it twice and it did not disappoint.

My mushrooms must have been huge because I did not have enough filling for them and all we could taste was mushroom. I didn’t have Italian blend cheese so I diced up some fresh mozarella and added some fresh grated romano and parmesan cheeses to it. They could definitely use a sprinkling of salt. I’ll try these again and make extra filling for the bigger ‘shrooms because the pesto filling was good on its own.

I added more pesto to the recipe but we will definitely have it again and again and...

So awesome! Thanks to Karen G for grilling tips (3 minutes gill side down, 12 minutes after stuffing). Perfect blend of ingredients all working together. I did salt before eating. Absolutely loved this recipe!

Awesome! Came out great, very flavorful

Make sure you get full mushrooms and not just the caps. Also instructions are not great. Basically put. AVP

Turned out well. I've never grilled portobellos before so I'm not sure if I did them long enough or not enough.

Great flavor; cooked just as advertised. And the leftovers were maybe even better in next morning’s scrambled eggs.

Oh my - SOOOOOOOOOOOOOO good! Made according to recipe except I ground up some pistachios instead of pine nuts. Put 'em in a burger bun and enjoy!!!

I followed the recipe but only used four mushrooms. It was so good! I loved it! Will definitely make it again!

made a great vegetarian entrée. And very easy too.

Very easy & tasty. I will make this again & again.

I totally deconstructed this recipe. I made my own pesto with equal parts basil and cilantro. I used scotch instead of chard. A good 1/4 cup. I chopped the mushrooms, then I made some fettuccini. I played a nice serving of noodles topped with a scoop of my mushroom mix and another of the juices. All at the table spoke raves.

This was so easy to make. No matter vegetarian or not. This one goes for everyone. Simple & delicious. Highly recommended.

I like to alter most recipes just a little bit but this one I followed. The recipe was very tasty! I love mushrooms and especially stuffed portabella ones! The combination of ingredients was perfect and I have added to my list of Favorites. Well Done!

Very good! I recommend 1 mushroom per person. I didnt have italian blend cheese so I used cheddar and parm mixed. I didn't have anymore wine so I used white wine vinegar. Came out great!!!

I baked these in the oven for about 20 minutes. They turned out delicious! I'll definitely make again!

Great stuff!!

This recipe was perfect as an hors d’oeuvre before pizza for dinner. Very easy to make. I agree with some of the other reviewer’s that grilling the bottom edges of the mushrooms for 2-3 minutes before stuffing is a good step to add. I would also say to sprinkle lightly with salt after removing from the grill just to help make the flavors pop.

I really wanted to love this recipe. I love all of the ingredients and made it exactly as written. It wasn’t bad, it’s just sooo bland. Shockingly bland. I was expecting a burst of pesto-y flavor mixed with the garlic, shallots and cheese. It was mildly flavorful but not nearly as much as I had expected.