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Grilled Stuffed Portobello Mushrooms


Portobello mushrooms:
  • 4 large portobello mushrooms, stem and gills removed
  • 2 tablespoons canola oil, for brushing mushrooms
  • 3/4 cup grated Parmesan
  • 1/2 cup julienned sun-dried tomatoes with oil
  • 1/2 cup panko bread crumbs
  • 1 cup shredded part-skim mozzarella cheese
  • Salt and freshly ground black pepper


Preheat the grill to medium heat

Wipe the mushrooms with a damp paper towel to clean and dry well. Do not rinse under water. Brush the tops of the mushrooms with canola oil and set aside.

In a mixing bowl, mix together the pesto sauce, Parmesan, sun-dried tomatoes and the bread crumbs. Season with salt and pepper, to taste, and mix thoroughly. Divide the mixture evenly into the 4 mushroom caps and top each with some mozzarella cheese. Put on the grill and cook until cheese is melted, about 10 minutes. Transfer to a serving dish and serve immediately.

Michele Wilson from the Food Network

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