Grilled Portobello Mushrooms with Pesto Filling

Follow our step-by-step guide on how to make Grilled Portobello Mushrooms with Pesto Filling.

1. Step 1

   Start by gently removing the stems from your portobello mushrooms, then finely chop those stems to maximize their flavor.

2. Step 2

   In a skillet, warm up some olive oil over medium heat.

3. Step 3

   Once the oil is shimmering, toss in the chopped mushroom stems, along with minced shallot and garlic.

4. Step 4

   Sauté this delightful mixture until everything is softened and fragrant, which should take about five minutes.

5. Step 5

   Next, add a splash of Chardonnay wine to the skillet, stirring with a wooden spoon as the liquid cooks down and evaporates—this should take just one to two minutes.

6. Step 6

   Once the mixture is ready, let it cool to room temperature for about ten minutes; this will help the flavors meld beautifully.

7. Step 7

   While that cools, preheat your outdoor grill to medium heat and give the grill grate a light oiling to prevent sticking.

8. Step 8

   Now, brush the olive oil mixture generously over the top of each mushroom cap, placing them top-side up on a grilling pan.

9. Step 9

   In a separate bowl, combine your pesto and pine nuts with the cooled mushroom stem mixture, creating a delicious filling.

10. Step 10

    Spoon this flavorful blend into each mushroom cap, and don’t be shy—top it off with a sprinkle of shredded Italian cheese blend for that perfect melty finish.

11. Step 11

    Finally, grill the stuffed mushrooms on your preheated grill until the edges are beautifully blackened and the filling is bubbling, which should take about ten minutes.

12. Step 12

    Enjoy the tantalizing aroma as they cook, and get ready to savor a deliciously unique dish that’s sure to impress!.