Pesto-Stuffed Portabello Mushrooms 

Click Here and Watch How to Make 🙂

Ingredients

  • 2-4 portobello mushrooms
  • 1 tablespoon olive oil
  • 2 tablespoons of butter
  • 1 small shallot, minced
  • 3 cloves of garlic, minced
  • 1 splash white wine (I used pinot grigio)
  • 3-4 tablespoons pesto
  • 1/2 cup seasoned bread crumbs ( I used Gluten Fee)
  • 1/2 cup shredded cheese (italian blend works well)

Prep

  1. Remove stems from mushrooms and finely chop stems.
  2. Heat olive oil in a skillet over medium heat; cook and stir chopped mushroom stems, shallot, and garlic until softened, about 5 minutes.  Add  breadcrumbs and butter and melt. Pour wine into the skillet; cook and stir mixture until liquid is evaporated, 1 to 2 minutes. Add and mix in pesto sauce and cheese. Cool mixture to room temperature, about 10 minutes.  
  3. Preheat an outdoor grill for medium heat and place in foil pouch. 
  4. Brush the olive oil mixture over the top each mushroom and place, top-side up, on foil. Mix pesto with the mushroom stem mixture together in a bowl; spoon into each mushroom. Sprinkle cheese over the filling.
  5. Grill mushrooms until edges are blackened and stuffing is bubbling, about 10 minutes. (if you want grill marks – when done cooking- remove from foil and place on hot grate for 1 minute).  

 

 

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