Grilled Portobello Mushrooms with Pesto Stuffing | Doug Cooking

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast is lower in calories and dairy-free

mozzarella cheese

🥗Healthier: vegan cheese

💰Cheaper: cheddar cheese

Vegan cheese is suitable for dairy-free diets.

Rub olive oil, salt, and pepper on the portobello mushrooms and mash in a crushed garlic clove for flavor.

Prepare stuffing by dicing an English muffin and adding it to the bowl with olive oil, salt, and pepper.

Toast the diced English muffin in an oven-safe pan on the grill along with pine nuts until toasted.

Chop fresh basil roughly, about 2 to 3 tablespoons, and add it to the cooled stuffing mixture with Parmesan cheese and pine nuts.

Flip the portobello mushrooms stem side down on the grill.

Fill the cavity of the flipped portobello mushrooms with the stuffing mixture, pressing it in.

Top the stuffed mushrooms with slices of mozzarella cheese to seal the stuffing inside.

Toast any hamburger buns or English muffins on the grill while the mushrooms finish cooking.

After a few minutes, check the mushrooms; the cheese should be melted and the stuffing sealed inside.

Serve the mushrooms either open-faced with a basil leaf on top or as a burger on an English muffin with tomato slices and additional basil.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens