Grilled Stuffed Portobello Mushrooms |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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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 |
Directions:
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.
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