Best 8 Pesto Stuffed Grilled Portobellos Recipes

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Indulge in a flavorful culinary journey with our delectable Pesto Stuffed Grilled Portobello Mushrooms. These meaty, umami-rich mushrooms are transformed into a vegetarian masterpiece, stuffed with a vibrant, aromatic pesto filling and grilled to perfection. Discover the harmonious blend of fresh basil, pine nuts, parmesan cheese, and garlic, complemented by the smoky char of the grilled portobello caps. This recipe offers a symphony of flavors and textures, making it an ideal main course or a hearty side dish. Explore variations such as sun-dried tomato pesto, roasted red pepper pesto, or even a wild mushroom pesto for a unique twist. Each variation promises a delightful culinary experience that will tantalize your taste buds.

Let's cook with our recipes!

GRILLED STUFFED PORTOBELLO MUSHROOMS



Grilled Stuffed Portobello Mushrooms image

Provided by Food Network

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 8

4 large portobello mushrooms, stem and gills removed
2 tablespoons canola oil, for brushing mushrooms
1 cup pre-made pesto sauce (brand of choice)
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

Steps:

  • 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.

ROASTED PORTOBELLOS WITH PESTO



Roasted Portobellos With Pesto image

Homemade or storebought pesto can be used in this 30-minute recipe that's perfect for meatless Monday (or any day for that matter). Just scrape away the gills of the mushroom with a spoon, toss the caps with a little olive oil, salt and pepper and roast gill-side down for about 10 minutes. Remove from the oven, fill with pesto and pop them back into the oven for about 10 more minutes. Serve with a pile of rice or a tangle of noodles slicked with butter. There you have it: Satisfying and simple.

Provided by Martha Rose Shulman

Categories     dinner, vegetables, main course

Time 30m

Yield 4 servings

Number Of Ingredients 5

8 medium (roasting size) portobellos
1 tablespoon extra virgin olive oil
Salt
freshly ground pepper
1/4 cup pesto (see recipe)

Steps:

  • Preheat the oven to 400 degrees Fahrenheit. Remove the stems of the mushrooms, and carefully scrape away the gills using a spoon. Toss with the olive oil and season with salt and pepper. Place, rounded side down, on a lightly oiled baking sheet. Place in the oven and roast for 8 to 10 minutes, until the mushrooms are beginning to soften and throw off liquid. Remove from the heat and fill with the pesto. Return to the oven and continue to roast until thoroughly softened, about 10 more minutes.

Nutrition Facts : @context http, Calories 137, UnsaturatedFat 3 grams, Carbohydrate 9 grams, Fat 10 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 444 milligrams, Sugar 4 grams

PESTO STUFFED CHICKEN RECIPE BY TASTY



Pesto Stuffed Chicken Recipe by Tasty image

Here's what you need: chicken breasts, salt, pepper, sundried tomatoes, pesto, shredded mozzarella cheese, oil

Provided by Vaughn Vreeland

Categories     Dinner

Time 30m

Yield 3 servings

Number Of Ingredients 7

3 chicken breasts
1 tablespoon salt
1 tablespoon pepper
12 sundried tomatoes
3 tablespoons pesto
3 oz shredded mozzarella cheese, shredded
3 tablespoons oil, for pan frying

Steps:

  • On a cutting board, salt and pepper both sides of each chicken breast with approximately ½ teaspoon salt and ½ teaspoon pepper, per side.
  • Slice each chicken breast horizontally along the side to create a pocket for the filling.
  • Stuff each breast with approximately one third of mozzarella cheese, one tablespoon pesto and four sundried tomatoes. If the chicken breast does not close fully with the filling, try securing with a wooden toothpick.
  • Heat oil in a skillet over medium heat.
  • Pan fry for about 5-8 minutes, per side, depending on the size of the chicken breasts, until the cheese is melted and the chicken is cooked through. Serve warm.
  • Enjoy!

Nutrition Facts : Calories 575 calories, Carbohydrate 17 grams, Fat 31 grams, Fiber 3 grams, Protein 57 grams, Sugar 9 grams

PESTO-STUFFED CHICKEN BREAST



Pesto-Stuffed Chicken Breast image

A quick and easy keto pesto-stuffed chicken breast recipe.

Provided by My Hot Southern Mess

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 35m

Yield 4

Number Of Ingredients 6

nonstick aluminum foil
4 boneless, skinless chicken breasts
4 ounces mozzarella cheese, cut into 4 slices
5 tablespoons prepared pesto, divided
2 eggs
2 cups shredded Parmesan cheese

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
  • Cut a pocket into each chicken breast. Evenly stuff pocket of each chicken breast with 1 slice mozzarella cheese and 1 tablespoon pesto.
  • Beat together eggs and remaining 1 tablespoon pesto in a bowl. Place Parmesan cheese in a shallow dish. Dip chicken in egg mixture and then coat with Parmesan cheese. Place coated chicken breast onto the prepared baking sheet.
  • Bake in the preheated oven until chicken is no longer pink in the center and juices are running clear, 20 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 502.5 calories, Carbohydrate 3.9 g, Cholesterol 217.2 mg, Fat 30 g, Fiber 0.5 g, Protein 52.5 g, SaturatedFat 13.7 g, Sodium 1027.1 mg, Sugar 0.9 g

VEGETABLE-STUFFED GRILLED PORTOBELLOS



Vegetable-Stuffed Grilled Portobellos image

Mushrooms, tomatoes, zucchini, onions? The garden-fresh gang's all here! A luscious cheese spread, garlic and balsamic vinegar beautifully complement the grilled flavor in this totally delish dish. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 12

1/2 cup olive oil
1/2 cup balsamic vinegar
6 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon each dried thyme, marjoram and basil
4 large portobello mushrooms (4 to 4-1/2 inches), stems removed
2 medium onions, halved and sliced
2 medium zucchini, halved and sliced
1 medium sweet red pepper, cut into 3/4-inch pieces
2 plum tomatoes, halved and sliced
5 small carrots, halved lengthwise and cut in half
1/2 cup garlic-herb spreadable cheese

Steps:

  • In a small bowl, combine the oil, vinegar, garlic, salt and herbs. Pour half of the marinade into a large resealable plastic bag. Add mushrooms; seal bag and turn to coat. Pour remaining marinade into another large resealable plastic bag. Add remaining vegetables; seal bag and turn to coat. Refrigerate for at least 1 hour., Drain vegetables and discard marinade. Grill mushrooms, covered, over medium heat for 3-4 minutes on each side or until tender. Place remaining vegetables in a grill wok or basket. Grill, covered, over medium heat for 8-12 minutes or until tender, stirring frequently., Spread cheese over mushrooms; top with vegetables.

Nutrition Facts : Calories 350 calories, Fat 27g fat (11g saturated fat), Cholesterol 35mg cholesterol, Sodium 395mg sodium, Carbohydrate 24g carbohydrate (13g sugars, Fiber 6g fiber), Protein 7g protein.

PORTOBELLO BURGERS WITH PESTO, PROVOLONE, AND ROASTED PEPPERS



Portobello Burgers with Pesto, Provolone, and Roasted Peppers image

Provided by Jill Silverman Hough

Categories     Cheese     Mushroom     Pepper     Vegetarian     Quick & Easy     Low Cal     High Fiber     Backyard BBQ     Lunch     Summer     Grill     Grill/Barbecue     Healthy     Bon Appétit     Sugar Conscious     Peanut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 8

1/2 cup purchased pesto
1/4 cup mayonnaise
4 sourdough, whole grain, or ciabatta rolls, split horizontally
4 portobello mushrooms, stemmed, dark gills scraped out
Olive oil
Roasted red peppers from jar, drained
4 cups arugula (about 2 ounces)
4 slices provolone cheese

Steps:

  • Stir pesto and mayonnaise in small bowl to blend. Season with salt and pepper.
  • Prepare barbecue (medium-high heat). Grill rolls, cut side down, until lightly toasted. Transfer to plates. Spread grilled side of rolls with pesto mayonnaise.
  • Brush mushrooms on both sides with oil; sprinkle with salt and pepper. Grill, rounded side up, 4 minutes. Turn mushrooms over. Cover and grill until mushrooms are tender, about 4 minutes. Place 1 mushroom on each roll bottom. Top each with enough red pepper pieces to cover, then with arugula and cheese. Press roll tops over and serve.

GRILLED PORTOBELLOS WITH PESTO, TOMATOES AND FETA



Grilled Portobellos With Pesto, Tomatoes and Feta image

Many thanks to my dear friend Joanna who served these beautiful and oh-so-flavorful mushroom "steaks" for dinner the other night. I thought I had died and gone to Vegetarian Heaven! We had them as the main course, but they can also be served as an appetizer or on a sandwich/burger. Joanna made her own pesto with fresh basil, toasted pine nuts and extra virgin olive oil. Prepared pesto will work fine, but if you can, I suggest making your own for the best flavor. These are super easy and you can make them ahead of time and refrigerate till ready to grill. Serving size indicates number of mushrooms. As an appetizer, one mushroom per serving will do, but for a main course I would recommend 4 servings of 2 mushrooms each. The recipe originated in Vegetarian Times and I'm posting here for safekeeping.

Provided by FolkDiva

Categories     < 60 Mins

Time 40m

Yield 8 mushrooms, 8 serving(s)

Number Of Ingredients 5

1/2 cup pesto sauce
1/2 cup olive oil
8 large portabella mushrooms, stemmed
1 lb feta cheese, crumbled
2 cups fresh tomatoes, peeled, seeded and diced

Steps:

  • Stir together pesto and olive oil, set aside.
  • If desired, scrape off black gills under mushroom caps, and discard (the original recipe calls for this step but it is optional).
  • Spoon 2 tablespoons pesto mixture into each mushroom cap and spread evenly.
  • Gently mix feta cheese with diced tomatoes, and divide evenly to top each mushroom.
  • If making ahead, wrap the topped mushroom in plastic wrap, and chill till ready to grill.
  • Grill mushrooms over medium heat for 10 to 20 minutes, or until soft when pierced with knife. Serve hot and enjoy.

Nutrition Facts : Calories 296.3, Fat 26, SaturatedFat 10.4, Cholesterol 50.7, Sodium 646, Carbohydrate 7.3, Fiber 1.6, Sugar 5.6, Protein 10.3

PESTO-STUFFED PORTOBELLO BURGERS



Pesto-Stuffed Portobello Burgers image

Provided by Martha Rose Shulman

Categories     dinner, easy, for two, lunch, quick, weekday, burgers, main course

Time 30m

Number Of Ingredients 8

4 large portobello mushrooms (about 1 1/4 to 1 1/2 pounds)
3 tablespoons extra virgin olive oil (1 tablespoon for the pan)
1 garlic clove, crushed
2 tablespoons finely chopped basil
4 heaped tablespoons pesto
Salt
Freshly ground pepper
Hamburger buns for serving (optional)

Steps:

  • Carefully remove the stems from the portobellos and scoop out the gills using a spoon. In a large bowl, toss the portobellos with 2 tablespoons olive oil, salt, pepper, crushed garlic and chopped basil. Marinate for 30 minutes.
  • Heat remaining oil in a large, heavy skillet over medium-high heat. Add the portobellos (in batches if necessary), rounded side down, and cook 7 minutes. Flip the mushrooms over and cook another 5 to 7 minutes. The mushrooms should be releasing liquid. Flip over again so the cavity is up, and spread a heaped tablespoon of pesto in each cavity. Cook another 2 minutes, until the mushrooms are tender and juicy and the pesto is warm. The mushrooms will release more liquid into the pan, then the liquid will evaporate. Serve on hamburger buns if desired.

Nutrition Facts : @context http, Calories 182, UnsaturatedFat 9 grams, Carbohydrate 8 grams, Fat 16 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 432 milligrams, Sugar 4 grams, TransFat 0 grams

Tips:

  • Choose large portobello mushrooms: They should be about 4 inches in diameter so that they can hold the stuffing.
  • Remove the stems and gills: This will help the mushrooms cook evenly and prevent them from becoming soggy.
  • Marinate the mushrooms: This will help them absorb flavor and stay moist during grilling.
  • Use a flavorful pesto: This is the key to making these mushrooms delicious. You can use a store-bought pesto or make your own.
  • Don't overstuff the mushrooms: You want to be able to close them easily without the stuffing spilling out.
  • Grill the mushrooms over medium heat: This will help them cook through without burning.
  • Serve the mushrooms immediately: They're best when they're hot and juicy.

Conclusion:

Pesto stuffed grilled portobello mushrooms are a delicious and easy-to-make vegetarian dish. They're perfect for a summer cookout or a light meal any time of year. With their flavorful pesto filling and succulent texture, these mushrooms are sure to be a hit. So next time you're looking for a tasty and healthy dish, give this recipe a try!

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