Pesto-Stuffed Grilled Portobellos

Recipe View Finely chop the removed portobello mushroom stems. (Prep time: 5 minutes)

Recipe View Heat olive oil in a skillet over medium heat. Add the chopped mushroom stems, minced shallot, and minced garlic. Cook and stir until softened, about 5 minutes. (Cook time: 5 minutes)

Recipe View Pour in the Chardonnay wine and continue cooking, stirring with a wooden spoon, until the liquid has evaporated. This should take approximately 1 to 2 minutes. (Cook time: 2 minutes)

Recipe View Remove the skillet from heat and allow the mixture to cool to room temperature. This will take approximately 10 minutes. (Cooling time: 10 minutes)

Recipe View Preheat an outdoor grill for medium heat and lightly oil the grill grate. (Prep time: 5 minutes)

Recipe View Brush the mushroom caps with the remaining olive oil. In a bowl, combine the pesto and toasted pine nuts with the cooled mushroom stem mixture. Spoon the mixture generously into each portobello mushroom cap. (Prep time: 7 minutes)

Recipe View Sprinkle the Italian cheese blend evenly over the filling in each mushroom. (Prep time: 3 minutes)

Recipe View Place the stuffed mushrooms, filling-side up, on a grilling pan or directly on the preheated grill. Grill until the mushroom edges are blackened and the cheese is melted and bubbly, approximately 10 minutes. (Cook time: 10 minutes)