Grilled Stuffed Portobello Mushrooms

1. 1

   Preheat the grill to medium heat

2. 2

   Wipe the mushrooms with a damp paper towel to clean and dry well.

3. 3

   Do not rinse under water.

4. 4

   Brush the tops of the mushrooms with canola oil and set aside.

5. 5

   In a mixing bowl, mix together the pesto sauce, Parmesan, sun-dried tomatoes and the bread crumbs.

6. 6

   Season with salt and pepper, to taste, and mix thoroughly.

7. 7

   Divide the mixture evenly into the 4 mushroom caps and top each with some mozzarella cheese.

8. 8

   Put on the grill and cook until cheese is melted, about 10 minutes.

9. 9

   Transfer to a serving dish and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.