Pesto-Stuffed Grilled Portobellos

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.

Step: 1

Remove stems from mushrooms and finely chop stems.

Step: 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.

Step: 3

Preheat an outdoor grill for medium heat and lightly oil the grate.

Step: 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.

Step: 5

Grill mushrooms on the preheated grill until edges are blackened and stuffing is bubbling, about 10 minutes.

Per Serving: 282 calories; protein 14.5g; carbohydrates 15.4g; fat 20.2g; cholesterol 19.8mg; sodium 296.8mg.

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For your great party, make sure to make the Cranberry roll of balls . If you’re crunched for time, the speedy Classic Cheese Tray is your easy to do .