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.

• Preparation Time: 10 mins
• Cooking Time: 20 mins
• Total Time: 30 mins
• Calories: 282 Calories

Ingredients

• 1 clove garlic, minced
• 1 tablespoon olive oil
• 2 tablespoons pine nuts
• 3 tablespoons pesto
• 6 portobello mushrooms
• 1 small shallot, minced
• 1 splash Chardonnay wine, or as desired
• ½ cup shredded Italian 3-cheese blend

Recipe Instructions

Step 1

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

Step 2

Remove stems from mushrooms and finely chop stems.

Step 3

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 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.