Recipe

		Grilled Stuffed Portobello Mushrooms
		Serving Size - 4
		Prepared By - DnD
		Recipe Rating * * * * *	Printer Friendly Recipe

PORTOBELLO MUSHROOMS:

4 large portobello mushrooms, stem and gills removed

2 tablespoons canola oil, for brushing mushrooms

STUFFING:

1 cup pre-made pesto sauce

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 freshly ground black pepper

Preheat 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 each 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.