Pesto-Stuffed Grilled Portobellos

4.7
(40)
31 Reviews
7 Photos

Pesto-stuffed grilled portobellos make for the perfect summer outdoor meal. It stands alone as vegetarian fare if you serve it with fresh fruit (such as watermelon chunks and blueberries); I love it with cedar-plank grilled salmon as well. You will think you've died and gone to heaven.

Submitted by Larry Short
Updated on September 14, 2023
Tested by
Allrecipes Test Kitchen
Tested by Allrecipes Test Kitchen
The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself.
Meet the Allrecipes Test Kitchen
7
7
7
7
Prep Time:
10 mins
Cook Time:
20 mins
Additional Time:
10 mins
Total Time:
40 mins
Servings:
3
Yield:
3 servings
Jump to Nutrition Facts
Cook Mode (Keep screen awake)

Ingredients

Original recipe (1X) yields 3 servings

  • 6 portobello mushrooms

  • 1 tablespoon olive oil

  • 1 small shallot, minced

  • 1 clove garlic, minced

  • 1 splash Chardonnay wine, or as desired

  • 3 tablespoons pesto

  • 2 tablespoons pine nuts

  • ½ cup shredded Italian 3-cheese blend

Directions

  1. Remove stems from mushrooms and finely chop stems.

  2. Heat olive oil in a skillet over medium heat; cook and stir chopped mushroom stems, shallot, and garlic until softened, about 5 minutes. Pour wine 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.

  3. Preheat an outdoor grill for medium heat and lightly oil the grate.

  4. 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.

  5. Grill mushrooms on the preheated grill until edges are blackened and stuffing is bubbling, about 10 minutes.

Cook’s Note

Any white wine can be used in place of the Chardonnay.

Grill the mushrooms over an open flame or smoldering charcoal (at medium heat) with alder or cedar wood chips or another fine smoking wood, depending on the flavor you desire.

73 home cooks made it!

Nutrition Facts (per serving)

282 Calories
20g Fat
15g Carbs
15g Protein
Nutrition Facts
Servings Per Recipe 3
Calories 282
% Daily Value *
Total Fat 20g 26%
Saturated Fat 6g 32%
Cholesterol 20mg 7%
Sodium 297mg 13%
Total Carbohydrate 15g 6%
Dietary Fiber 4g 15%
Total Sugars 5g
Protein 15g 29%
Vitamin C 2mg 2%
Calcium 282mg 22%
Iron 3mg 14%
Potassium 1206mg 26%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.