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Grilled Stuffed Portobello Mushrooms

Recipe courtesy of Michele Wilson

Show: Grill It! with Bobby Flay

Episode: Flay-va Filet

Grilled Stuffed Portobello Mushrooms

Name: Grilled Stuffed Portobello Mushrooms
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 servings
Ingredients: 4 large portobello mushrooms, stem and gills removed; 2 tablespoons canola oil, for brushing mushrooms; 1 cup pre-made pesto sauce (brand of choice); 3/4 cup grated Parmesan; 1/2 cup julienned sun-dried tomatoes with oil; 1/2 cup panko bread crumbs; 1 cup shredded part-skim mozzarella cheese; Salt and freshly ground black pepper

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Level: Easy
Total: 25 min

Prep: 15 min
Cook: 10 min

Yield: 4 servings

Level: Easy
Total: 25 min

Prep: 15 min
Cook: 10 min

Yield: 4 servings

Ingredients

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Portobello mushrooms:

4 large portobello mushrooms, stem and gills removed

2 tablespoons canola oil, for brushing mushrooms

Stuffing:

1 cup pre-made pesto sauce (brand of choice)

3/4 cup grated Parmesan

1/2 cup julienned sun-dried tomatoes with oil

1/2 cup panko bread crumbs

1 cup shredded part-skim mozzarella cheese

Salt and freshly ground black pepper

Directions

Watch how to make this recipe.

Preheat the grill to medium heat
Wipe the mushrooms with a damp paper towel to clean and dry well. Do not rinse under water. Brush the tops of the mushrooms with canola oil and set aside.
In a mixing bowl, mix together the pesto sauce, Parmesan, sun-dried tomatoes and the bread crumbs. Season with salt and pepper, to taste, and mix thoroughly. Divide the mixture evenly into the 4 mushroom caps and top each with some mozzarella cheese. Put on the grill and cook until cheese is melted, about 10 minutes. Transfer to a serving dish and serve immediately.