4 Large Portobello mushrooms, stem and gill removed
2 TBSP 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 Pepper to taste
Pre-heat 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 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.
Recipe: Food Network
Comments: This was delicious! My family suggested that a slight balsamic reduction sauce drizzled over it would make it even better, but this recipe stands on its own without it. These mushrooms make a beautiful presentation. They are big, filling and hearty. I think you could assemble them in the morning and cook later. You could make them in a pre-heated 375 degree oven. If you like your cheese toasted, put them under the broiler before serving. Please note: if you cook or broil these in the oven, use a pan with a lip around the edge as the oil from the cheese in the mushrooms will ooze out.