Sunday, July 18, 2021
HomeCuisineAmericanGrilled Pesto-Stuffed Portobello Mushroom

Grilled Pesto-Stuffed Portobello Mushroom

Once in awhile I like to serve my family something different from our usual rice and meat dishes to keep meal time exciting. Okay, that’s partly true.

I do this sometimes when I want to put my family on a “diet” (mainly my husband who likes to stuff himself with rice like he’s still in his teenage years LOL).

I keep telling him to go easy on carbs because his metabolism is not the same as before when he was a lot younger and he doesn’t really do any serious work-outs these days.

So to help keep him within reasonable weight, I once in awhile take the carbs out of a meal.  This doesn’t always work, though because the man loves his rice and ulam ( Filipino main dishes/viand i.e adobo, sinigang, menudo, sisig) 😀  I can’t blame him…I love those dishes, too. 🙂

This low-carb dish is one of my experiments when I attempted to try Ketogenic Diet, I failed miserably on keeping up with it. I can’t give up my carbs especially in it’s sweet form–desserts! LOL

Anyway, whether on a diet or not, this dish is good any day.

It could be an appetizer or your main meal paired with grilled meat of your choice.

Grilled Pesto-Stuffed Portobello Mushroom

5 from 1 vote
Course: Appetizer, Grilled
Cuisine: Italian
Keyword: grilled mushroom, grilled pesto, grilled portobello mushroom, mushroom, pesto, pesto stuffed, portobello, portobello mushroom
Author: Olive
Once in awhile I like to serve my family something different from our usual rice and meat dishes to keep meal time exciting. Okay, that's partly true. 
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Ingredients (click ingredient to buy it)

Instructions

  • Clean mushroom by wiping it with damp paper towels gently.
  • Remove stem and inner part of the mushroom and chop it about the same size as minced onion, garlic and green chilies.
  • Brush mushroom caps with olive oil the season lightly with salt and ground black pepper; set aside.
  • Preheat grill over medium high fire/heat.
  • Put the chopped mushroom stem, garlic, onion and green chilies in a large bowl; add ricotta cheese, pesto and parmesan cheese.
  • Season with salt and ground black pepper. Mix well until combined.
  • Spoon pesto filling into the hollow side of mushroom caps.
  • Top with graded mozarella cheese.
  • Arrange on the hot grill; cover loosely with aluminum foil.
  • Cook for about 15-20 minutes.
  • Serve immediately. Enjoy:)
Tried this recipe?Mention @AweZamLiv or tag #latestrecipesnet!

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