Grilled Pesto Stuffed Portobello Mushrooms: A Flavorful Vegetarian Delight

Looking for a vegetarian main course that’s bursting with flavor, incredibly satisfying, and surprisingly easy to make? Look no further than these Grilled Pesto Stuffed Portobello Mushrooms! This recipe combines the earthy, meaty texture of portobello mushrooms with the vibrant, herbaceous flavors of pesto, creating a dish that’s perfect for weeknight dinners, backyard barbecues, or even a fancy date night. The addition of creamy ricotta cheese and toasted pine nuts takes it to the next level, adding richness and texture that will leave you wanting more. Plus, it’s naturally gluten-free and easily adaptable to vegan diets, making it a crowd-pleaser for everyone.

This blog post will guide you through each step of the process, from selecting the best portobello mushrooms to creating the perfect pesto filling and grilling them to perfection. We’ll also share some tips and tricks for customizing the recipe to your liking, ensuring a delicious and unforgettable culinary experience.

Why You’ll Love This Recipe

• Flavorful and Delicious: The combination of earthy mushrooms, bright pesto, creamy ricotta, and crunchy pine nuts is a symphony of flavors that will tantalize your taste buds.
• Easy to Make: This recipe requires minimal prep time and is incredibly straightforward, making it perfect for busy weeknights.
• Versatile: Enjoy it as a main course, a side dish, or even an appetizer. It pairs well with salads, grilled vegetables, pasta, or crusty bread.
• Healthy: Packed with nutrients and low in calories, this dish is a guilt-free way to enjoy a satisfying meal. Portobello mushrooms are a good source of B vitamins, potassium, and antioxidants.
• Vegetarian-Friendly (and easily Vegan): A delicious and satisfying vegetarian option that can easily be made vegan by substituting the ricotta cheese with a plant-based alternative.
• Impressive: The presentation is stunning, making it a great choice for entertaining guests.

Ingredients You’ll Need

• Portobello Mushrooms: Choose large portobello mushrooms with firm caps and intact gills. Look for mushrooms that are dry and not slimy, which indicates freshness.
• Pesto: Homemade pesto is always best, but store-bought pesto works perfectly fine. If using store-bought, opt for a high-quality pesto made with fresh ingredients.
• Ricotta Cheese: Adds creaminess and richness to the filling. You can use whole milk or part-skim ricotta. For a vegan version, use a plant-based ricotta alternative made from almonds, cashews, or tofu.
• Pine Nuts: Toasted pine nuts add a delightful crunch and nutty flavor. You can substitute with walnuts or slivered almonds if preferred.
• Garlic: Adds a pungent aroma and enhances the overall flavor.
• Olive Oil: For grilling and sautéing. Use a good quality olive oil for the best flavor.
• Salt and Pepper: To taste.
• Optional Add-ins: Sun-dried tomatoes, spinach, artichoke hearts, mozzarella cheese, parmesan cheese, red pepper flakes, balsamic glaze.

Step-by-Step Instructions

Follow these detailed instructions to create the perfect Grilled Pesto Stuffed Portobello Mushrooms:

Step 1: Prepare the Portobello Mushrooms

1. Clean the Mushrooms: Gently wipe the portobello mushrooms with a damp paper towel to remove any dirt or debris. Avoid washing them under running water, as they will absorb the water and become soggy.
2. Remove the Stems: Carefully remove the stems from the mushrooms. You can twist them off or use a small knife to cut them close to the cap. Save the stems; they can be chopped and added to the filling or used in other recipes.
3. Remove the Gills (Optional): While the gills are edible, some people prefer to remove them as they can darken the filling and sometimes make it slightly muddy. To remove them, use a spoon to gently scrape them out. This step is optional and depends on your personal preference. If you are using particularly large portobellos, removing the gills is recommended.
4. Marinate the Mushrooms: In a shallow dish, drizzle the portobello caps with olive oil and season with salt and pepper. Let them marinate for at least 15 minutes, or up to an hour, to allow the flavors to penetrate. This step is crucial for ensuring the mushrooms are flavorful and moist during grilling.

Step 2: Prepare the Pesto Filling

1. Toast the Pine Nuts: In a dry skillet over medium heat, toast the pine nuts for 3-5 minutes, or until golden brown and fragrant, stirring frequently to prevent burning. Toasting the pine nuts enhances their flavor and adds a pleasant crunch to the filling. Remove from the skillet and set aside to cool slightly.
2. Sauté the Garlic and Mushroom Stems (Optional): If using the mushroom stems, chop them finely. Heat a tablespoon of olive oil in a skillet over medium heat. Add the chopped mushroom stems and minced garlic and sauté for 3-5 minutes, or until softened and fragrant. This step adds more depth of flavor to the filling.
3. Combine the Filling Ingredients: In a medium bowl, combine the pesto, ricotta cheese (or vegan alternative), toasted pine nuts, sautéed garlic and mushroom stems (if using), and any other desired add-ins (such as sun-dried tomatoes, spinach, or artichoke hearts). Season with salt and pepper to taste. Mix well until all the ingredients are evenly combined.

Step 3: Grill the Portobello Mushrooms

1. Preheat the Grill: Preheat your grill to medium heat (around 350-400°F or 175-200°C). Make sure the grill grates are clean and lightly oiled to prevent the mushrooms from sticking.
2. Fill the Mushrooms: Spoon the pesto filling evenly into each portobello mushroom cap, mounding it slightly.
3. Grill the Mushrooms: Place the filled portobello mushrooms on the preheated grill, filling-side up. Grill for 8-12 minutes, or until the mushrooms are tender and the filling is heated through and slightly browned. The exact grilling time will depend on the size and thickness of the mushrooms, as well as the heat of your grill. Avoid overcooking the mushrooms, as they can become dry and rubbery.
4. Optional: Add Cheese in the Last Few Minutes: If you like a cheesy topping, sprinkle mozzarella or parmesan cheese over the filling during the last 2-3 minutes of grilling, allowing the cheese to melt and become bubbly.
5. Check for Doneness: The mushrooms are done when they are tender and easily pierced with a fork. The filling should be heated through and slightly browned.

Step 4: Serve and Enjoy

1. Remove from Grill: Carefully remove the grilled portobello mushrooms from the grill using a spatula.
2. Garnish (Optional): Garnish with fresh basil leaves, a drizzle of balsamic glaze, or a sprinkle of red pepper flakes for added flavor and visual appeal.
3. Serve Immediately: Serve the Grilled Pesto Stuffed Portobello Mushrooms immediately while they are still hot and delicious.

Tips and Tricks for Perfect Pesto Stuffed Portobellos

• Choose the Right Mushrooms: Select large, firm portobello mushrooms with intact gills (if you are not removing them). Avoid mushrooms that are slimy or have dark spots.
• Don’t Overcrowd the Grill: Grill the mushrooms in batches if necessary to avoid overcrowding the grill, which can lower the temperature and result in uneven cooking.
• Control the Heat: Keep a close eye on the mushrooms while grilling and adjust the heat as needed to prevent burning.
• Use a Grill Basket: If you’re concerned about the mushrooms falling apart on the grill, use a grill basket or a piece of aluminum foil with holes poked in it.
• Make it Vegan: Substitute the ricotta cheese with a plant-based ricotta alternative made from almonds, cashews, or tofu. Ensure your pesto is also vegan (some contain parmesan cheese).
• Add Some Heat: Sprinkle a pinch of red pepper flakes into the filling or drizzle with hot sauce for a spicy kick.
• Get Creative with Fillings: Experiment with different fillings based on your preferences. Try adding cooked quinoa, couscous, or wild rice for a heartier filling. Other delicious additions include roasted vegetables, feta cheese, or artichoke hearts.
• Bake Instead of Grill: If you don’t have a grill, you can bake the portobello mushrooms in a preheated oven at 375°F (190°C) for 20-25 minutes, or until tender and the filling is heated through.
• Make Ahead: You can prepare the pesto filling ahead of time and store it in the refrigerator for up to 3 days. You can also marinate the mushrooms ahead of time. Assemble and grill just before serving.
• Leftovers: Store leftover grilled portobello mushrooms in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven, microwave, or skillet. They can also be enjoyed cold.

Serving Suggestions

These Grilled Pesto Stuffed Portobello Mushrooms are incredibly versatile and can be served in a variety of ways:

• As a Main Course: Serve them with a side salad, grilled vegetables, or a grain like quinoa or couscous for a complete and satisfying meal.
• As a Side Dish: They make a great addition to any barbecue or potluck.
• As an Appetizer: Cut them into smaller pieces and serve them as appetizers or finger foods.
• On Top of Pasta: Slice the grilled portobellos and toss them with your favorite pasta and sauce.
• In Sandwiches or Wraps: Use them as a filling for sandwiches or wraps.

Variations

Here are some fun variations to try with this recipe:

• Mediterranean Stuffed Portobellos: Add sun-dried tomatoes, feta cheese, olives, and oregano to the filling.
• Italian Sausage Stuffed Portobellos: Brown some Italian sausage and add it to the filling.
• Spinach and Artichoke Stuffed Portobellos: Combine spinach, artichoke hearts, cream cheese, and parmesan cheese for a creamy and flavorful filling.
• Mushroom and Goat Cheese Stuffed Portobellos: Use goat cheese instead of ricotta for a tangy and creamy filling.
• Spicy Stuffed Portobellos: Add red pepper flakes, jalapeños, or hot sauce to the filling for a spicy kick.

Nutritional Information (approximate, per mushroom)

Note: Nutritional information can vary based on specific ingredients and portion sizes.

• Calories: 250-350
• Fat: 15-25g
• Protein: 10-15g
• Carbohydrates: 10-15g
• Fiber: 3-5g

Recipe Card

Grilled Pesto Stuffed Portobello Mushrooms

Prep Time: 20 minutes

Cook Time: 15 minutes

Serves: 4

Ingredients:

• 4 large portobello mushrooms
• 2 tablespoons olive oil, plus more for grilling
• Salt and pepper to taste
• 1 cup pesto (homemade or store-bought)
• 1/2 cup ricotta cheese (or vegan alternative)
• 1/4 cup toasted pine nuts
• 2 cloves garlic, minced (optional)
• Optional add-ins: sun-dried tomatoes, spinach, artichoke hearts, mozzarella cheese, parmesan cheese, red pepper flakes, balsamic glaze

Instructions:

1. Preheat your grill to medium heat (around 350-400°F or 175-200°C).
2. Clean the portobello mushrooms with a damp paper towel. Remove the stems and gills (optional).
3. In a shallow dish, drizzle the portobello caps with olive oil and season with salt and pepper. Let them marinate for at least 15 minutes.
4. In a medium bowl, combine the pesto, ricotta cheese (or vegan alternative), toasted pine nuts, minced garlic (if using), and any other desired add-ins. Season with salt and pepper to taste.
5. Spoon the pesto filling evenly into each portobello mushroom cap, mounding it slightly.
6. Place the filled portobello mushrooms on the preheated grill, filling-side up. Grill for 8-12 minutes, or until the mushrooms are tender and the filling is heated through.
7. Optional: Sprinkle mozzarella or parmesan cheese over the filling during the last 2-3 minutes of grilling, allowing the cheese to melt and become bubbly.
8. Carefully remove the grilled portobello mushrooms from the grill using a spatula.
9. Garnish with fresh basil leaves, a drizzle of balsamic glaze, or a sprinkle of red pepper flakes (optional).
10. Serve immediately.

Conclusion

These Grilled Pesto Stuffed Portobello Mushrooms are a delicious and satisfying vegetarian dish that is perfect for any occasion. With their earthy flavor, vibrant pesto, creamy ricotta, and crunchy pine nuts, they are sure to be a hit with everyone. So, fire up the grill and give this recipe a try! Don’t be afraid to experiment with different fillings and toppings to create your own unique version of this classic dish. Happy grilling!

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