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Friday, August 5, 2016

pesto-stuffed grilled portobellos

Ingredients

  • Servings: 3
  • 6 portobello mushrooms
  • 1 tablespoon olive oil
  • 1 small shallot, minced
  • 1 clove garlic, minced
  • 1 splash chardonnay , or as desired
  • 3 tablespoons pesto
  • 2 tablespoons pine nuts
  • 1/2 cup shredded italian 3-cheese blend

Recipe

    Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 40 mins

  • remove stems from mushrooms and finely chop stems.
  • heat olive oil in a skillet over medium heat; cook and stir chopped mushroom stems, shallot, and garlic until softened, about 5 minutes. pour 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.
  • preheat an outdoor grill for medium heat and lightly oil the grate.
  • 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.
  • grill mushrooms on the preheated grill until edges are blackened and stuffing is bubbling, about 10 minutes.

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