Grilled Stuffed Portobello Mushrooms

Name: Grilled Stuffed Portobello Mushrooms
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Global
Ingredients: 2 Tbsps canola oil, for brushing mushrooms; 30 grams panko bread crumbs; 75 grams grated Parmesan; 112 grams shredded part-skim mozzarella cheese; 248 milliliters pre-made pesto sauce (brand); 4 larges portobello mushrooms, stem and gills removed; 4 servings Salt and freshly ground black pepper; 55 grams julienned sun-dried tomatoes with oil

Grilled Stuffed Portobello Mushrooms might be just the side dish you are searching for. One portion of this dish contains around 21g of protein, 40g of fat, and a total of 530 calories. This recipe covers 19% of your daily requirements of vitamins and minerals. This recipe serves 4. It is perfect for The Fourth Of July. A mixture of part-skim mozzarella cheese, salt and pepper, parmesan, and a handful of other ingredients are all it takes to make this recipe so scrumptious. 99 people found this recipe to be tasty and satisfying. From preparation to the plate, this recipe takes around 25 minutes.

Instructions

Watch how to make this recipe.

Preheat the grill to medium heat

Equipment you will use

Grill

Wipe the mushrooms with a damp paper towel to clean and dry well. Do not rinse under water.

Ingredients you will need

Mushrooms

Water

Equipment you will use

Paper Towels

Brush the tops of the mushrooms with canola oil and set aside.

Ingredients you will need

Canola Oil

Mushrooms

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.

Ingredients you will need

Sun Dried Tomatoes