- 6 large portobello mushrooms, de-stemmed and gills removed
- Olive oil, for brushing
- Kosher salt
- Garlic pepper
- 1 cup store-bought pesto sauce
- 1/2 cup goat cheese, crumbled
- 1/4 cup Parmigiano-Reggiano, grated
- 1 cup store-bought roasted garlic salsa
- 1 cup queso fresco or Monterey Jack cheese
Preheat the grill to high heat.
Remove bottom stem from portobello. Brush both sides with olive oil and sprinkle the inside of each mushroom with salt and garlic pepper. Place the mushrooms on the grill bottom side up. Grill for 2 to 3 minutes on each side rotating half way through to achieve grill marks.
Remove from grill, placing the mushrooms bottom side up. Fill with your choice of the assorted sauces and top with your choice of cheese.
Return the mushrooms to the top rack or shelf of your barbeque, close lid and reduce heat to medium high and cook for 5 minutes or until the cheese is melted.
Remove and place on a cutting board and cut into triangles like a pizza. Serve immediately.
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.