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
- portobello mushrooms: 6 piece
- olive oil: 1 Tbsp
- shallot: 1 piece (minced)
- clove garlic: 1 piece (minced)
- splash Chardonnay wine: 1 piece (or as desired)
- pesto: 3 Tbsp
- pine nuts: 2 Tbsp
- Italian 3-cheese blend: 0.5 cup (shredded)
Metric Conversion
Stages of cooking
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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.
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Preheat an outdoor grill for medium heat and lightly oil the grate.
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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.
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Grill mushrooms on the preheated grill until edges are blackened and stuffing is bubbling, about 10 minutes.
