Pesto-Stuffed Grilled Portobellos Recipe -
Pesto-Stuffed Grilled Portobellos Recipe
  • READY IN 40 mins

Pesto-Stuffed Grilled Portobellos

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 3 servings Change Servings
  • PREP

    10 mins
  • COOK

    20 mins

    40 mins


  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. 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.
  3. Preheat an outdoor grill for medium heat and lightly oil the grate.
  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.
  5. Grill mushrooms on the preheated grill until edges are blackened and stuffing is bubbling, about 10 minutes.
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  • Cook's Note:
  • 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.

Reviews More Reviews

Aug 07, 2014

These are very easy to assemble with few ingredients, making for an impressive looking side dish. At first I thought there's no way there will be enough "stuffing". And there really wasn't much, but I later realized that the amount was perfect. Any more and the mushrooms would have been totally overwhelmed by pesto flavor. I did have a couple issues with the directions though. First, I don't see the need to lightly oil the grate of your grill, since you'll be using a grill pan anyway. In step 4 it says to brush the olive oil mixture over the top of each mushroom, yet there is no mention of any olive oil mixture in the ingredients. What to do? I ended up lightly brushing the mushrooms with some flavored olive oil I had. Next, the directions say to place the mushrooms TOP side UP in the grill pan and then to fill each one with the stuffing. I'm assuming this should say top side DOWN. Aside from a few unclear steps, these turned out very tasty and I will definitely make them again. The only addition I felt these needed were a sprinkle of salt. I would salt the inside of each cap lightly before stuffing them next time. I served these with pork tenderloin and a fresh garden salad. Thanks for the delicious recipe darklordlarry!


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  • Calories
  • 282 kcal
  • 14%
  • Carbohydrates
  • 15.4 g
  • 5%
  • Cholesterol
  • 20 mg
  • 7%
  • Fat
  • 20.2 g
  • 31%
  • Fiber
  • 4.1 g
  • 17%
  • Protein
  • 14.5 g
  • 29%
  • Sodium
  • 297 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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