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.

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Ingredients

3
Original recipe yields 3 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Remove stems from mushrooms and finely chop stems.

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  • 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.

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

282.3 calories; protein 14.5g 29% DV; carbohydrates 15.4g 5% DV; fat 20.2g 31% DV; cholesterol 19.8mg 7% DV; sodium 296.8mg 12% DV. Full Nutrition

Reviews (28)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/21/2018
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
(20)

Most helpful critical review

Rating: 3 stars
05/23/2019
Had to add breadcrumbs because there were hardly any stems on my mushrooms. Read More
(1)
37 Ratings
  • 5 star values: 28
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
05/21/2018
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
(20)
Rating: 5 stars
07/15/2015
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/onion mixture. Near the end, I sprinkled with the grated Italian cheeses. Mouth-watering! Read More
(14)
Rating: 5 stars
07/18/2017
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 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
(6)
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Rating: 5 stars
07/24/2018
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 make these again. Read More
(1)
Rating: 5 stars
07/10/2020
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
(1)
Rating: 3 stars
05/23/2019
Had to add breadcrumbs because there were hardly any stems on my mushrooms. Read More
(1)
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Rating: 5 stars
02/18/2018
This was delicious! I usually hate mushrooms but I adored this. I had an avocado on the side and it made a good meal. Read More
(1)
Rating: 5 stars
11/09/2018
Cook gill side down for at least three minutes and then flip and add stuffing cooking abt 12 more minutes Read More
(1)
Rating: 5 stars
09/23/2018
Easy to make and really delicious. I ve made it twice and it did not disappoint. Read More