PESTO-STUFFED GRILLED PORTOBELLOS
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.
Provided by Larry Short
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 40m
Yield 3
Number Of Ingredients 8
Steps:
- 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 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.
- 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.
Nutrition Facts : Calories 282.3 calories, Carbohydrate 15.4 g, Cholesterol 19.8 mg, Fat 20.2 g, Fiber 4.1 g, Protein 14.5 g, SaturatedFat 6.4 g, Sodium 296.8 mg, Sugar 4.5 g
GRILLED STUFFED PORTOBELLO MUSHROOMS
Steps:
- Preheat the grill to medium heat
- 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.
- 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.
ROASTED PORTOBELLOS WITH PESTO
Homemade or storebought pesto can be used in this 30-minute recipe that's perfect for meatless Monday (or any day for that matter). Just scrape away the gills of the mushroom with a spoon, toss the caps with a little olive oil, salt and pepper and roast gill-side down for about 10 minutes. Remove from the oven, fill with pesto and pop them back into the oven for about 10 more minutes. Serve with a pile of rice or a tangle of noodles slicked with butter. There you have it: Satisfying and simple.
Provided by Martha Rose Shulman
Categories dinner, vegetables, main course
Time 30m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees Fahrenheit. Remove the stems of the mushrooms, and carefully scrape away the gills using a spoon. Toss with the olive oil and season with salt and pepper. Place, rounded side down, on a lightly oiled baking sheet. Place in the oven and roast for 8 to 10 minutes, until the mushrooms are beginning to soften and throw off liquid. Remove from the heat and fill with the pesto. Return to the oven and continue to roast until thoroughly softened, about 10 more minutes.
Nutrition Facts : @context http, Calories 137, UnsaturatedFat 3 grams, Carbohydrate 9 grams, Fat 10 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 444 milligrams, Sugar 4 grams
ITALIAN STUFFED PORTOBELLOS
"Golden caramelized onions and creamy roasted garlic are an ideal match for the flavors in this recipe. It's like a quick transport to a ristorante in Rome. For a bit of heat, add red pepper flakes while sauteeing the onions."-Jeanne Holt, Saint Paul, Minnesota
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a large skillet over medium heat, cook pancetta in 1 tablespoon oil until crisp. Remove to paper towels with a slotted spoon; set aside., In the same skillet, cook and stir onions until softened. Reduce heat to medium-low; cook, stirring occasionally, for 30 minutes or until deep golden brown. Stir in the sun-dried tomatoes, salt, pepper and pancetta. Remove from the heat; keep warm., Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off of garlic bulb. Brush with remaining oil. Wrap bulb in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes. Squeeze softened garlic into a small bowl; stir in goat cheese and onions. , Brush mushrooms with oil. Grill, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until tender. Fill mushrooms with onion mixture. Sprinkle with cheeses., Place on a greased baking sheet. Bake at 375° for 8-10 minutes or until cheese is melted. Sprinkle with basil.
Nutrition Facts : Calories 349 calories, Fat 25g fat (7g saturated fat), Cholesterol 37mg cholesterol, Sodium 828mg sodium, Carbohydrate 19g carbohydrate (7g sugars, Fiber 4g fiber), Protein 14g protein.
STUFFED PORTOBELLO MUSHROOMS WITH EGG AND PESTO
Switch up your breakfast routine with these savory, low-carb, stuffed portobellos. This fun way to serve eggs will also impress guests at your next brunch.
Provided by France C
Categories Stuffed Mushrooms
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
- Use a damp cloth to remove any dirt from mushrooms. Cut stems off and use a spoon to remove gills, being careful not to break sides of the mushrooms. If there is not enough room for an egg, scrape out a bit of the mushroom flesh. Brush mushroom tops with olive oil and place, top-sides down, on the prepared baking sheet.
- Broil in the preheated oven until mushrooms start to release liquid, 5 to 6 minutes. Remove from oven and reduce heat to 400 degrees F (200 degrees C).
- Pour out any accumulated liquid from the mushrooms and pat the insides dry with a paper towel. Return mushrooms to the baking sheet. Lightly brush the foil with additional oil to prevent sticking.
- Spread 1 tablespoon pesto into each mushroom. Gently crack an egg into each mushroom and season with salt and pepper. Sprinkle with Parmesan cheese.
- Bake in the preheated oven until whites are set and egg yolks are done to your liking, 12 to 15 minutes. Garnish with parsley.
Nutrition Facts : Calories 218.4 calories, Carbohydrate 1.6 g, Cholesterol 192.8 mg, Fat 19.4 g, Fiber 0.5 g, Protein 10 g, SaturatedFat 4.8 g, Sodium 222.3 mg, Sugar 0.4 g
GRILLED PESTO STUFFED CHICKEN THIGHS
An economical, yet tasty meal. Chicken thighs are flavored with pesto, grilled and then served on Italian bread. For the pesto, I use my favorite, Recipe #220704.
Provided by threeovens
Categories Chicken Thigh & Leg
Time 50m
Yield 8 thighs, 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the grill.
- Loosen skin from thighs to form a pocket; stuff with pesto.
- Season chicken with salt and pepper.
- Grill the chicken, turning once, until cooked through, about 35 minutes.
- Meanwhile, mash garlic with 1/8 teaspoon salt to form a paste; stir in 1 tablespoon olive oil and brush on bread slices.
- Toast bread on grill.
- Serve chicken on bread, garlic side up.
PESTO-STUFFED PORTOBELLO BURGERS
Provided by Martha Rose Shulman
Categories dinner, easy, for two, lunch, quick, weekday, burgers, main course
Time 30m
Number Of Ingredients 8
Steps:
- Carefully remove the stems from the portobellos and scoop out the gills using a spoon. In a large bowl, toss the portobellos with 2 tablespoons olive oil, salt, pepper, crushed garlic and chopped basil. Marinate for 30 minutes.
- Heat remaining oil in a large, heavy skillet over medium-high heat. Add the portobellos (in batches if necessary), rounded side down, and cook 7 minutes. Flip the mushrooms over and cook another 5 to 7 minutes. The mushrooms should be releasing liquid. Flip over again so the cavity is up, and spread a heaped tablespoon of pesto in each cavity. Cook another 2 minutes, until the mushrooms are tender and juicy and the pesto is warm. The mushrooms will release more liquid into the pan, then the liquid will evaporate. Serve on hamburger buns if desired.
Nutrition Facts : @context http, Calories 182, UnsaturatedFat 9 grams, Carbohydrate 8 grams, Fat 16 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 432 milligrams, Sugar 4 grams, TransFat 0 grams
FETA-STUFFED PORTOBELLO MUSHROOMS
My husband adores mushrooms, and portobello mushrooms have loads of room for stuffing with feta cheese and pesto. Plan on one mushroom per person. -Amy Martell, Canton, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Remove and discard stems from mushrooms; with a spoon, scrape and remove gills. In a small bowl, combine oil and garlic; brush over mushrooms. Sprinkle with salt. In a small bowl, combine cheese and pesto., Place mushrooms on a piece of greased heavy-duty foil (about 12-in. square). Grill mushrooms, stem side up, covered, over medium heat or broil 4 in. from heat 8-10 minutes or until mushrooms are tender. Spoon cheese mixture over mushrooms; grill, covered, 2-3 minutes or until filling is heated through.
Nutrition Facts : Calories 273 calories, Fat 22g fat (5g saturated fat), Cholesterol 15mg cholesterol, Sodium 783mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 3g fiber), Protein 9g protein.
GRILLED PORTOBELLOS WITH PESTO, TOMATOES AND FETA
Many thanks to my dear friend Joanna who served these beautiful and oh-so-flavorful mushroom "steaks" for dinner the other night. I thought I had died and gone to Vegetarian Heaven! We had them as the main course, but they can also be served as an appetizer or on a sandwich/burger. Joanna made her own pesto with fresh basil, toasted pine nuts and extra virgin olive oil. Prepared pesto will work fine, but if you can, I suggest making your own for the best flavor. These are super easy and you can make them ahead of time and refrigerate till ready to grill. Serving size indicates number of mushrooms. As an appetizer, one mushroom per serving will do, but for a main course I would recommend 4 servings of 2 mushrooms each. The recipe originated in Vegetarian Times and I'm posting here for safekeeping.
Provided by FolkDiva
Categories < 60 Mins
Time 40m
Yield 8 mushrooms, 8 serving(s)
Number Of Ingredients 5
Steps:
- Stir together pesto and olive oil, set aside.
- If desired, scrape off black gills under mushroom caps, and discard (the original recipe calls for this step but it is optional).
- Spoon 2 tablespoons pesto mixture into each mushroom cap and spread evenly.
- Gently mix feta cheese with diced tomatoes, and divide evenly to top each mushroom.
- If making ahead, wrap the topped mushroom in plastic wrap, and chill till ready to grill.
- Grill mushrooms over medium heat for 10 to 20 minutes, or until soft when pierced with knife. Serve hot and enjoy.
Nutrition Facts : Calories 296.3, Fat 26, SaturatedFat 10.4, Cholesterol 50.7, Sodium 646, Carbohydrate 7.3, Fiber 1.6, Sugar 5.6, Protein 10.3
PORTOBELLO BURGERS WITH PESTO, PROVOLONE, AND ROASTED PEPPERS
Provided by Jill Silverman Hough
Categories Cheese Mushroom Pepper Vegetarian Quick & Easy Low Cal High Fiber Backyard BBQ Lunch Summer Grill Grill/Barbecue Healthy Bon Appétit Sugar Conscious Peanut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Stir pesto and mayonnaise in small bowl to blend. Season with salt and pepper.
- Prepare barbecue (medium-high heat). Grill rolls, cut side down, until lightly toasted. Transfer to plates. Spread grilled side of rolls with pesto mayonnaise.
- Brush mushrooms on both sides with oil; sprinkle with salt and pepper. Grill, rounded side up, 4 minutes. Turn mushrooms over. Cover and grill until mushrooms are tender, about 4 minutes. Place 1 mushroom on each roll bottom. Top each with enough red pepper pieces to cover, then with arugula and cheese. Press roll tops over and serve.
More about "pesto stuffed grilled portobellos food"
GRILLED PESTO-STUFFED PORTOBELLO MUSHROOM - LATEST …
From latestrecipes.net
PESTO-STUFFED GRILLED PORTOBELLOS – LOW CARB KETO LIFESTYLE
From low-carb-keto-lifestyle.com
Servings 3Total Time 40 minsEstimated Reading Time 1 min
PESTO-STUFFED GRILLED PORTOBELLOS — VEGETABALL'S PESTO
From artisanpesto.com
POPULAR RECIPES PESTO-STUFFED GRILLED PORTOBELLOS
From recipes4allfood.blogspot.com
GRILLED PORTOBELLO PESTO SANDWICHES RECIPE
From foodreference.com
GRILLED PORTOBELLOS ON TOAST WITH PESTO | OLIVEMAGAZINE
From olivemagazine.com
PESTO PORTOBELLO MUSHROOM BURGER – A COUPLE COOKS
From acouplecooks.com
BALSAMIC STEAK STUFFED PORTOBELLOS WITH PISTACHIO PESTO
From runningtothekitchen.com
PORTOBELLO MUSHROOMS STUFFED WITH GRILLED CHICKEN, PESTO AND …
From cdkitchen.com
14 GRILLED PORTOBELLO DINNER RECIPES THAT SATISFY - BRIT + CO
From brit.co
GRILLED PORTOBELLO & PESTO SLIDERS | FRENCH'S
From mccormick.com
PESTO-STUFFED GRILLED PORTOBELLOS | RECIPE | RECIPES, FOOD, GRILLED ...
From pinterest.co.uk
STUFFED MUSHROOM RECIPES | PESTO, VEGETARIAN BBQ, GRILLED …
From pinterest.ca
GRILLED PORTOBELLO PESTO SANDWICHES - FOOD CHANNEL
From foodchannel.com
STUFFED PORTOBELLO MUSHROOMS WITH RICOTTA, PESTO & GRILLED …
From notenoughcinnamon.com
PORTOBELLO PESTO EGG OMELETTE RECIPE - FOOD NEWS
From foodnewsnews.com
STUFFED PORTOBELLOS WITH PESTO, ROASTED PEPPERS & MOZZARELLA
From makegoodfood.ca
PESTO-STUFFED GRILLED PORTOBELLOS | RECIPESTY
From recipesty.com
PESTO-STUFFED GRILLED PORTOBELLOS | BBQ CLEANINGS, REPAIRS & GAS …
From barbequepro.com
GRILLED FILET MIGNON WITH PORTOBELLOS AND PESTO | METRO
From metro.ca
PESTO-STUFFED GRILLED PORTOBELLOS | RECIPE | RECIPES, GRILLED ...
From pinterest.ca
CHICKEN PESTO GRILLED PORTOBELLO MUSHROOMS RECIPE | MYRECIPES
From myrecipes.com
STUFFED MUSHROOM RECIPE: PESTO-STUFFED GRILLED PORTOBELLOS BY …
From redcipes.com
PESTO GRILLED PORTOBELLO MUSHROOMS WITH FETA CHEESE
From bellylaughliving.com
HUMMUS PESTO RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
RECIPE: GRILLED SUPERFOOD PESTO-STUFFED PORTOBELLOS
From pinterest.com
STUFFED PORTOBELLO MUSHROOMS WITH PESTO - FOOD NEWS
From foodnewsnews.com
PESTO-STUFFED MUSHROOMS - JAMIE GELLER
From jamiegeller.com
PESTO-STUFFED GRILLED PORTOBELLOS POPULAR RECIPES
From bestastyrecipes.blogspot.com
CREAMY RICOTTA STUFFED PORTOBELLO MUSHROOMS - PLATING PIXELS
From platingpixels.com
GRILLED VEGGIE-STUFFED PORTOBELLOS WITH CHEESE ON HERBED
From foodnetwork.ca
GRILLED STUFFED PORTOBELLO MUSHROOMS RECIPE | MYRECIPES
From myrecipes.com
RECIPE: GRILLED SUPERFOOD PESTO-STUFFED PORTOBELLOS
From foragednfound.com
PESTO & ROASTED TOMATO STUFFED MUSHROOMS - EVERY LAST BITE
From everylastbite.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love