Grilled Portobello Mushrooms with Pesto



  • 4 large portobello mushroom caps
  • 2 cloves of garlic, chopped
  • 3 shallots, chopped
  • Extra virgin olive oil
  • Balsamic vinegar (organic is recommended)
  • Pesto
  • Sheep feta cheese
  • Sea salt

  • Rinse the mushrooms gently, and pat them dry.
  • Remove stems and set mushrooms aside. (Simply grab hold of the stems and snap off. You may set these aside to chop up and use in another recipe.)
  • Blend together olive oil, balsamic vinegar, chopped garlic and shallots in a bowl. Season with sea salt.
  • Brush mushrooms with this blend on both sides and let stand for 15 minutes, turning once or twice.
  • Preheat grill to medium heat. Wipe it with some oil.
  • Prepare pesto. You can use a store bought one, or use my pecan pesto recipe below.
  • Place mushrooms, smooth side up on grill over medium high heat and cook for 5 to 8 minutes.
  • Then flip and spoon 2 tablespoons pesto mixture into each mushroom cap and spread evenly. Crumble some feta cheese on top and cook for another few minutes.
  • You will know the grilled portabello mushrooms are done when they turn a darker color and looked shrunken

Serve hot and enjoy.

Pesto recipe - non dairy

  • 1 1/2 cup basil leaves
  • 1/2 cup finely ground pecans
  • 1 Tbsp chopped garlic
  • 2 Tbsp lemon juice
  • 1/2 cup extra virgin olive oil
  • Pinch of sea salt

Rinse and tear basil leaves in half. Put all ingredients into a blender and process. Recipe makes enough for a pound of pasta, whole wheat pasta provides more nutrition.