Grilled Stuffed Portobello Mushrooms

4 Large Portobello mushrooms, stem and gill removed
2 TBSP canola oil, for brushing mushrooms

Stuffing:
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.