Griddled stuffed portobello mushrooms

Recipe by:
Bobby Flay

Tested

Watch Grill It! With Bobby Flay
Sunday the 27th, at 21:25

Prep: 15 mins

Cook: 10 mins

Serves: 4

Difficulty: Easy

Ingredients Tick boxes to send shopping list to email

4 large portobello mushrooms, stem and gills removed

30 ml canola oil, for brushing mushrooms

250 ml pre-made pesto sauce (brand of choice)

75g grated parmesan

50g julienned sun-dried tomatoes with oil

35g panko bread crumbs

100g shredded part-skim mozzarella cheese

Salt and freshly ground black pepper

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Method

Griddled stuffed portobello mushrooms

1)Preheat the griddle 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.

2) In a mixing bowl, combine 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 griddle and cook until cheese is melted, about 10 minutes. Transfer to a serving dish and serve immediately.