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Grilled Pesto-Stuffed Portobello Mushroom
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.
5
from 1 vote
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Course
Appetizer, Grilled
Cuisine
Italian
Equipment
Paper Towel
Chef Knife
Pastry Brush
Compact Electric Grill
Mixing Bowl
Tablespoon
Ingredients
5-6
pcs
Portobello Mushrooms
baby bellos
1
pc
Red Onion
large size / shallot
2
cloves
Garlic
1/4
cup
Pesto Sauce
1
cup
Ricotta Cheese
1
cup
Parmesan Cheese
shredded
2-3
Green Chilis
optional
Olive Oil
extra virgin
Salt
to taste
Ground Black Pepper
to taste
Parsley Flakes
dried / for garnishing / optional
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:)
Keyword
grilled mushroom, grilled pesto, grilled portobello mushroom, mushroom, pesto, pesto stuffed, portobello, portobello mushroom
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