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