Pesto-Stuffed Grilled Portobellos

adsense 336x280 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.

Pesto-Stuffed Grilled Portobellos

  • 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  

 Step 1
Remove stems from mushrooms and finely chop stems.

 Step 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.

 Step 3
Preheat an outdoor grill for medium heat and lightly oil the grate.

 Step 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.

 Step 5
Grill mushrooms on the preheated grill until edges are blackened and stuffing is bubbling, about 10 minutes.


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