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Pesto-Stuffed Grilled Portobellos

Rated as 5 out of 5 Stars

"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

40 m servings 282 cals
Original recipe yields 3 servings

Directions

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  • Prep

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  1. Remove stems from mushrooms and finely chop stems.
  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.
  3. Preheat an outdoor grill for medium heat and lightly oil the grate.
  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.
  5. Grill mushrooms on the preheated grill until edges are blackened and stuffing is bubbling, about 10 minutes.

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


Per Serving: 282 calories; 20.2 g fat; 15.4 g carbohydrates; 14.5 g protein; 20 mg cholesterol; 297 mg sodium. Full nutrition

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Reviews

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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...

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/...

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...

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

made a great vegetarian entrée. And very easy too.

Great stuff!!