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    You are in: Home / Recipes / Grilled Portobellos With Pesto, Tomatoes and Feta Recipe
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    Grilled Portobellos With Pesto, Tomatoes and Feta

    Grilled Portobellos With Pesto, Tomatoes and Feta. Photo by Tea Jenny

    1/4 Photos of Grilled Portobellos With Pesto, Tomatoes and Feta

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    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    FolkDiva's Note:

    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.

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    Serves: 8



    Units: US | Metric


    1. 1
      Stir together pesto and olive oil, set aside.
    2. 2
      If desired, scrape off black gills under mushroom caps, and discard (the original recipe calls for this step but it is optional).
    3. 3
      Spoon 2 tablespoons pesto mixture into each mushroom cap and spread evenly.
    4. 4
      Gently mix feta cheese with diced tomatoes, and divide evenly to top each mushroom.
    5. 5
      If making ahead, wrap the topped mushroom in plastic wrap, and chill till ready to grill.
    6. 6
      Grill mushrooms over medium heat for 10 to 20 minutes, or until soft when pierced with knife. Serve hot and enjoy.

    Ratings & Reviews:

    • on May 15, 2011


      Mmmm! the taste of pesto tomatoes with the feta cheese is out of this world. I just sneaked a wee bit of chopped red pepper in also, I didn't bother with a bun and just served them with a side salad and they made a wonderful lunch, I also used a mix of italian herbs that you are supposed to use on focaccia bread but it was so tasty on these. very very nice Loof recommended them to me and am really pleased about that thanks Loof.Thank you for posting made for Honor thy Mother May 2011

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    • on June 05, 2010


      Mmmmmm - great mushrooms! My mushrooms were huge so 1 per serving was plenty for us. I used Perfect Pesto (Raw Food) for the pesto and it was terrific. Perfectly grilled after the 20 minutes and just delicious - thanks for sharing this recipe!

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    • on August 30, 2009


      oh yummmm..I had these as is, the pesto is vital. Used a really good store bought one, I also topped the tomato/feta mix with a few small strips of fresh mozzarella

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)


    Nutritional Facts for Grilled Portobellos With Pesto, Tomatoes and Feta

    Serving Size: 1 (199 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 296.3
    Calories from Fat 234
    Total Fat 26.0 g
    Saturated Fat 10.4 g
    Cholesterol 50.7 mg
    Sodium 645.9 mg
    Total Carbohydrate 7.3 g
    Dietary Fiber 1.6 g
    Sugars 5.6 g
    Protein 10.2 g

    The following items or measurements are not included:

    pesto sauce

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