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
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
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