Description
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.
Ingredients
- 6 portobello mushrooms
- 1 tablespoon olive oil
- 1 small shallot, minced
- 1 clove garlic, minced
- 1 splash Chardonnay wine, or as desired
- 3 tablespoons pesto
- 2 tablespoons pine nuts
- ½ cup shredded Italian 3-cheese blend
Instructions
- 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.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 40 mins
Servings: 3