Grilled Portobello Mushrooms with Hazelnut Pesto and Goat Cheese Serving Size - 4 Prepared By - DnD Recipe Rating * * * * *
			4 large portobello mushrooms, stems removed 3 tablespoons canola oil 6 ounces fresh goat cheese, cut into small pieces 8 Fresh flat-leaf parsley leaves 8 Fresh basil leaves 2 teaspoons grated lemon zest HAZELNUT PESTO: 1 1/2 cups fresh flat-leaf parsley leaves 8 fresh basil leaves 1/2 cup hazelnuts, chopped 2 cloves garlic 1/4 cup plus 2 tablespoons extra-virgin olive oil 3 tablespoons freshly grated Parmigiano-Reggiano Kosher salt and freshly ground black pepper
			HAZELNUT PESTO - Combine the parsley, basil, hazelnuts, garlic, olive and hazelnut oils, 1/2 the goat cheese (rest is reserved for mushrooms), and salt and pepper to taste in a food processor and process until smooth. The pesto can be made 2 hours in advance, covered, and refrigerated. Bring to room temperature before serving. MUSHROOMS - Heat your grill to high. Brush the mushrooms on both sides with the oil. Place the mushrooms on the grill, cap side down, and grill until golden brown and slightly charred, 4 to 5 minutes. Turn the mushrooms over and continue grilling until just cooked through, 3 to 4 minutes. Transfer the mushrooms to a platter, cap side down, and top with a few tablespoons of the hazelnut pesto and some of the goat cheese. Garnish with parsley leaves, basil leaves, and lemon zest. Place back on BBQ over indirect meduim heat for 5-7 minutes until cheese softens.