Grilled portobello mushroom caps with pesto recipe

Looking for a tasty vegetarian dish to grill? Try these grilled portobello mushrooms with pesto. They taste great and are perfect for people who don’t eat meat. You’ll love the rich, flavorful experience, especially if you enjoy pesto.

It only takes 40 minutes from start to finish, with 25 minutes of prep and 15 minutes to cook. This makes it perfect for quick, delicious meals. 

Ingredients list

To make these delicious grilled portobello mushroom caps with pesto, gather these items:

• 6 portobello mushrooms
• 1 tablespoon olive oil
• 1 small shallot (minced)
• 1 garlic clove (minced)
• A splash of Chardonnay wine
• 3 tablespoons pesto
• 2 tablespoons pine nuts
• 1/2 cup shredded Italian 3-cheese blend

Cooking instructions

1. To start, cut off the stems from the portobello mushrooms and chop them. 
2. Then, cook the chopped stems with minced shallot and garlic in olive oil. 
3. Stir them until they’re soft and smell great. 
4. Add a splash of Chardonnay wine and let it cook off. Then, let everything cool down.
5. After that, coat the mushroom caps with olive oil. 
6. Mix basil pesto, pine nuts, and the cooled stem mixture in a bowl. 
7. Fill the mushroom caps with this mixture. Top them with shredded Italian 3-cheese blend.
8. Now, heat up your grill to medium. 
9. Put the stuffed mushrooms on the grates. Cook for about 10 minutes. 
10. They’re ready when the edges have turned black and the cheese is melted. 
11. Enjoy them hot, right off the grill.