-
-
My review
Pesto-Stuffed Grilled Portobellos
18
Larry Short
"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."
Added to shopping list.
Go to shopping list.
Ingredients
40 m servings 282Original recipe yields 3 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Remove stems from mushrooms and finely chop stems.
- 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.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- 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.
- Grill mushrooms on the preheated grill until edges are blackened and stuffing is bubbling, about 10 minutes.
You might also like
Footnotes
- 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
Share
Explore more
Reviews
Read all reviews 12Most helpful
Most positive
Least positive
Newest
8/7/2014
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...
7/15/2015
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/...
7/18/2017
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 moz...
7/24/2018
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 mak...
2/18/2018
This was delicious! I usually hate mushrooms but I adored this. I had an avocado on the side and it made a good meal.
11/8/2018
Cook gill side down for at least three minutes and then flip and add stuffing cooking abt 12 more minutes
8/16/2018
I followed the recipe but only used four mushrooms. It was so good! I loved it! Will definitely make it again!
7/23/2018
Easy to make and really delicious. I’ve made it twice and it did not disappoint.
7/22/2018
Great flavor; cooked just as advertised. And the leftovers were maybe even better in next morning’s scrambled eggs.