Grilled Portobello Mushrooms with Parsley Pesto Recipe by Mangia
Grilled Portobello Mushrooms with Parsley Pesto
Portobello mushrooms are so meaty in texture that they are often thought of as the vegetarian answer to steak. In other words, serve this as main course or side dish. Easy as is, this can be made easier still: Substitute classic pesto, made with basil, from the jar.
If you do have time, there is a way to enhance this already lovely combination. Add a dozen or so roasted shallots to the platter.
Ingredients
- 6 large portobello mushroom caps 3 inches each in diameter
- 2 tablespoons extra-virgin olive oil
- Salt
- Freshly ground black pepper
- Parsley Pesto
Instructions
- Preheat the grill or broiler.
- Brush the portobellos with the olive oil and season with salt and pepper to taste. Place the mushrooms, stem side up, on a medium-hot grill or under the broiler, about 5 inches from the heat, and grill or broil about 5 minutes. Turn and cook 3 minutes more. Set aside to cool.
- Arrange the grilled portobellos on a serving platter and serve the pesto in a bowl alongside.
