Pesto-Stuffed Grilled Portobellos Recipe

These are very easy to assemble with few ingredients, making for an impressive looking side dish. At first I thought there's no way there will be enough "stuffing". And there really wasn't much, but I later realized that the amount was perfect. Any more and the mushrooms would have been totally overwhelmed by pesto flavor. I did have a couple issues with the directions though. First, I don't see the need to lightly oil the grate of your grill, since you'll be using a grill pan anyway. In step 4 it says to brush the olive oil mixture over the top of each mushroom, yet there is no mention of any olive oil mixture in the ingredients. What to do? I ended up lightly brushing the mushrooms with some flavored olive oil I had. Next, the directions say to place the mushrooms TOP side UP in the grill pan and then to fill each one with the stuffing. I'm assuming this should say top side DOWN. Aside from a few unclear steps, these turned out very tasty and I will definitely make them again. The only addition I felt these needed were a sprinkle of salt. I would salt the inside of each cap lightly before stuffing them next time. I served these with pork tenderloin and a fresh garden salad. Thanks for the delicious recipe darklordlarry!

I cooked 2 large portabellos in a grill pan on the stove - 3 minutes on the gill side then flipped them, added the stuffing and cooked the top side 12 minutes. The Italian cheese I used was mozzarella because that's what I had. They were delicious as the main course of our meatless dinner. Thanks for a great recipe.

I was so excited to try this but ended up feeling a bit underwhelmed. It IS good but only meh good to me. I’m giving 4 stars because the guests I served to - none whom ever had portabella mushrooms as the main entree - were impressed. They didn’t awe and rave but were impressed. I had to do this in my oven so while I was sautéing the chopped mushroom stems and shallots, I baked the caps in the oven at 350 for 10 min. Each cap was lightly brushed with olive oil and seasoned with a little salt and pepper. Before adding the wine to the mushroom/shallot saute, I also added some fresh minced garlic and a little arugula. Once the caps were done, I drained the juices, mixed in the pesto and a pinch of red pepper flakes. I omitted the pine nuts. After stuffing the caps, I baked in the oven for a few more min to melt the cheese and broiled on low for another 1-2 minutes. Served with sweet potato fries and this was a good meal. I would make again but maybe play around with using more seasonings like more red pepper flakes, chives, maybe a little fresh basil (or try a different pesto sauce brand), add the pine nuts and more garlic to the shallot saute. Still glad we tried. Thanks Larry!

Very good! I cooked them in the oven with the rest of dinner, at 425, about 20-25 minutes. That's the only change I made. I used the recipe on this site for Pesto. Very flavorful!

I totally deconstructed this recipe. I made my own pesto with equal parts basil and cilantro. I used scotch instead of chard. A good 1/4 cup. I chopped the mushrooms, then I made some fettuccini. I played a nice serving of noodles topped with a scoop of my mushroom mix and another of the juices. All at the table spoke raves.

This recipe was perfect as an hors d’oeuvre before pizza for dinner. Very easy to make. I agree with some of the other reviewer’s that grilling the bottom edges of the mushrooms for 2-3 minutes before stuffing is a good step to add. I would also say to sprinkle lightly with salt after removing from the grill just to help make the flavors pop.

So awesome! Thanks to Karen G for grilling tips (3 minutes gill side down, 12 minutes after stuffing). Perfect blend of ingredients all working together. I did salt before eating. Absolutely loved this recipe!

I baked these in the oven for about 20 minutes. They turned out delicious! I'll definitely make again!

Very good! I recommend 1 mushroom per person. I didnt have italian blend cheese so I used cheddar and parm mixed. I didn't have anymore wine so I used white wine vinegar. Came out great!!!

This was so delicious! The instructions are a bit confusing. We grilled 2 huge mushrooms, oiled with olive oil, gill side down for 10 minutes, then flipped them and layered the pesto/mushroom/onion mixture. Near the end, I sprinkled with the grated Italian cheeses. Mouth-watering!

My mushrooms must have been huge because I did not have enough filling for them and all we could taste was mushroom. I didn’t have Italian blend cheese so I diced up some fresh mozarella and added some fresh grated romano and parmesan cheeses to it. They could definitely use a sprinkling of salt. I’ll try these again and make extra filling for the bigger ‘shrooms because the pesto filling was good on its own.

Seriously, this is the best.

As others noted, instructions were not great. But the grilled mushrooms were! Portobello, Baby Bella, and Cremini are all names for the same mushroom. The difference is in the size. Portobello are large enough to use as vegan burger patties, and the stem may have been trimmed close. Baby Bella and Cremini are smaller and more likely to have stems that can be removed and chopped. One may need to sort through the bulk bin for the preferred size.

Turned out well. I've never grilled portobellos before so I'm not sure if I did them long enough or not enough.

Make sure you get full mushrooms and not just the caps. Also instructions are not great. Basically put. AVP

I really wanted to love this recipe. I love all of the ingredients and made it exactly as written. It wasn’t bad, it’s just sooo bland. Shockingly bland. I was expecting a burst of pesto-y flavor mixed with the garlic, shallots and cheese. It was mildly flavorful but not nearly as much as I had expected.

My mushrooms must have been huge because I did not have enough filling for them and all we could taste was mushroom. I didn’t have Italian blend cheese so I diced up some fresh mozarella and added some fresh grated romano and parmesan cheeses to it. They could definitely use a sprinkling of salt. I’ll try these again and make extra filling for the bigger ‘shrooms because the pesto filling was good on its own.

I added more pesto to the recipe but we will definitely have it again and again and...

Awesome! Came out great, very flavorful

This was so easy to make. No matter vegetarian or not. This one goes for everyone. Simple & delicious. Highly recommended.