Grilled Portobello Mushrooms really can replace a steak. I mean I love a good steak, but we've found that a Portobello Mushrooms are tender and have a meaty flavor. Plus, they're super fun to grill! Adding pesto, ricotta, and feta cheese to the grilled mushrooms brings all of the flavors to a whole new level.
Pesto Grilled Mushrooms
Making the pesto grilled mushrooms are so easy and can be ready in less than 15 minutes. Lightly spray the mushrooms with olive oil and place them face down on the grill. Cook for about 3 minutes. Until the sides of the mushrooms start cooking. Then flip them over and take off the direct heat. Cook for 5 to 8 minutes. Then add the pesto/ricotta cheese mixture and feta cheese. Leave on the grill for 3 or 4 minutes to warm up the pesto and the feta. Then Enjoy!!!
Make sure to check out some of our other Grilled Mushroom recipes. Such as Blue Cheese Mushroom, Habanero Cheese Portobello Mushrooms, Pizza Stuffed Mushrooms, and more. Just search for "Mushrooms" on our blog and they will pop up!
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Pesto
When making these mushrooms it's A-OK to use Homemade Pesto or store purchased pesto, whichever you prefer. Because of a tree-nut allergy in our house, in order to have pesto, we had to come up with a substitute for pine nuts. We tried peanuts but they seem to make the pesto too thick and we could taste the peanut flavor. So, one day we were having a salad with sunflower seeds, and we decided....."Let's try the sunflower seeds in our pesto". It worked! And it tasted GREAT! We have since revised our recipe to substitute sunflower seeds for the pine nuts.
Last night when we made our homemade pesto for the Pesto Grilled Mushrooms, we decided to use pumpkin seeds. There is no impact to the flavor of the pesto by using sunflower or pumpkin seeds. I actually think the flavor is better!!!
TIPS:
- Rinse-off Mushrooms. Pat dry with paper towel.
- When Mushrooms are flipped over on grill. If they are fresh they will have some liquid in the center of the mushrooms. Do not pour this off.
- Use Olive Oil or butter spray on the mushrooms. Lightly spray them.
Pesto Grilled Portobello Mushrooms with Feta Cheese
A Few Things We Use
Ingredients
- 2 Portobello Mushrooms
- 2 Tablespoons Ricotta Cheese
- 4 Tablespoons Pesto
- 2 Ounces Feta Cheese
- 2 Ounces Salami - Thinly sliced Or Bacon OPTIONAL
- Olive Oil spray
- ½ teaspoon Adobo seasoning
Instructions
Prepare Mushrooms
- Rinse the Mushrooms with cold water to cleanRemove Stems from Mushroom
- Lightly spray mushrooms with cooking spray. Sprinkle ¼ teaspoon Adobo powder on each mushroom
Pesto and Ricotta
- Mix together the pesto and ricotta cheese
Grilling
- Place Mushrooms on the grill bottom down over high direct heat of the grill.Grill mushrooms for about 3 minutes. Until they start getting soft.
- Flip the Mushrooms over and remove them from direct heat to the indirect heat side of the grill. Grill for about 5 minutes. Water will start to form in the mushroom.
Optional: Grilling Salami - Place on Grill after moving the mushroom to indirect heat
- Place Salami Pieces over direct heat on the grill. The Salami will cook quickly. Flip over until it is crispy. Depending on how hot the fire is, it will take about 1 or 2 minutes. Remove from grill and let cool.
Build Mushrooms
- Put half the Pesto on each mushroom
- Sprinkle the feta on top of the pestoHeat the pesto and feta for 2 - 3 minutes
- Crumble the salami and sprinkle on top of mushrooms (Optional)
- ENJOY!!!!!
Nutrition
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