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Recipe courtesy of Michele Wilson

Grilled Stuffed Portobello Mushrooms

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  • Level: Easy
  • Total: 25 min
  • Prep: 15 min
  • Cook: 10 min
  • Yield: 4 servings
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Portobello mushrooms:

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


  1. Preheat the grill to medium heat
  2. 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.
  3. 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.