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."
 
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photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly
photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly photo by DianaEatingRichly
photo by Tea Jenny photo by Tea Jenny
photo by MarraMamba photo by MarraMamba
Ready In:
40mins
Ingredients:
5
Yields:
8 mushrooms
Serves:
8
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ingredients

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directions

  • 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.

Questions & Replies

  1. Not a fan of Feta- any other suggestions?
     
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Reviews

  1. At no point does this say what to do with the entire 1/2C of oil? What is the pesto 'mixture'- what's the pesto to be mixed with? Thanks
     
  2. SOOOOOO good! Even my tomato hating sister loved it. The pesto makes it. I added some fresh chopped parsley and salt and pepper after grilling.
     
  3. I grilled (uk) which is under heat between the hob & oven so didn't need all the oil mix (thought I kept it for next time). The mushrooms (with gills) were gorgeous & moist. I served with 'hot German salad' from this site as well as grilled asparagus like the pic above & sprialised courgettes & spaghetti verde (in case I had it wrong). Also had chicken & red peppers as per pic, served with lots of salad veg too,mushrooms are yum factor 80!!
     
  4. 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
     
  5. Mmmmmm - great mushrooms! My mushrooms were huge so 1 per serving was plenty for us. I used recipe #424830 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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RECIPE SUBMITTED BY

I grew up in rural east Texas and Louisiana before being transplanted to the beautiful state of Kentucky at the age of 17....so for the most part, my 'hard drive' is programmed for rich, southern style food. Recipes for things like mashed potatoes, cream gravy, pot roast, chicken fried steak and chili are burned in to my DNA!! ?I will never deny my love for rich, southern foods and I'm not a fan of stripping away all the fat and flavor in order to lighten up my favorite southern staples, however (fortunately) my culinary horizons expand beyond my roots and I love finding new foods and new ways of cooking that are just as delicious and in many cases much healthier. ?I do receive an incredible amount of joy from feeding others....a trait I definately attribute to my southern roots.
 
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