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Pesto-Stuffed Grilled Portobellos
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Grilled portobello mushrooms filled with pesto - a simple and delicious summer appetizer.
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
  • 0.5 cup shredded Italian 3-cheese blend
Instructions:
  • Discard mushroom stems and finely chop them.
  • In a skillet over medium heat, sauté chopped mushroom stems, shallot, and garlic in olive oil until softened, around 5 minutes. Add wine and cook until the liquid evaporates, about 1 to 2 minutes. Allow the mixture to cool to room temperature for about 10 minutes before using.
  • Get that outdoor grill preheated to medium heat and give the grate a light coating of oil.
  • - Coat each mushroom with the flavorful olive oil mixture and arrange them, top-side up, on a grilling pan. Combine pesto, pine nuts, and mushroom stems in a bowl; generously fill each mushroom. Top with a sprinkle of Italian cheese blend.
  • Grill mushrooms until edges are charred and stuffing is bubbling, approximately 10 minutes.

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