Grilled Portobello Mushrooms with Sun Dried Tomato Pesto

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and adds a cheesy flavor.

pine nuts

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts and sunflower seeds are more affordable options.

Scrape the gills out of the portobello mushrooms using a paring knife and remove the stems.

Wash the portobello mushrooms under water to clean them.

Preheat a grill or a cast iron grill pan to high heat.

Brush the bottom side of the mushrooms with olive oil and place them on the grill.

Grill the mushrooms for 2 minutes on high heat, then transfer them to a cooler side of the grill or reduce the heat and close the lid for about 10 minutes.

Slice shallots thinly into rings and place them in a bowl.

Add lemon juice to the sliced shallots to lightly pickle them (optional).

In a food processor, add sunflower seeds, a clove of garlic, and sun-dried tomatoes (if using dried, reconstitute them in hot water first).

Add olive oil to the food processor, along with fresh oregano and lemon zest (optional).

Pulse the mixture until it reaches a chunky consistency, not smooth like peanut butter.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens