Seasoned portobello mushrooms are stuffed with pesto and shredded cheese, then cooked on the barbecue in this quick and easy dish.
6 portobello mushrooms
1 tablespoon olive oil
1 small shallot, minced
1 clove garlic, minced
1 splash Chardonnay wine, or as desired
3 tablespoons pesto
2 tablespoons pine nuts
60g shredded cheese blend
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Directions Preparation:10min › Cook:20min › Extra time:10min › Ready in:40min
Remove stems from mushrooms and finely chop stems.
Heat olive oil in a pan over medium heat; cook and stir chopped mushroom stems, shallot and garlic until softened, about 5 minutes. Pour wine into the pan; 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 barbecue for medium heat and lightly oil the cooking grate.
Brush the olive oil mixture over the top each mushroom and place, top-side up, on a baking tray. Mix pesto and pine nuts with the mushroom stem mixture together in a bowl; spoon into each mushroom. Sprinkle shredded cheese blend over the filling.
Cook mushrooms on the preheated barbecue until edges are blackened and stuffing is bubbling, about 10 minutes.