Pesto-Stuffed Grilled Portobellos Popular Recipes

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Pesto-Stuffed Grilled Portobellos

"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
• 1/2 cup shredded Italian 3-cheese blend

Instructions :

Prep : 10M	Cook : 3M	Ready in : 40M

• 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.

Notes :

• 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.

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