Ingredients

1/3 cup olive oil
1/4 cup red wine vinegar
2 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon cracked black pepper
2 6-inch zucchini, halved lengthwise
1 large red pepper, halved, stem and seeds removed
6 large portobello mushrooms, stems removed
1/3 cup prepared pesto sauce
1 8-ounce package mozzarella cheese, cut into 6 slices

Directions

1. In small bowl combine olive oil, vinegar, garlic, salt and pepper. Brush zucchini and red pepper lightly with mixture and set aside on platter. Brush mushrooms generously with mixture on all sides and place, gill side up, on platter. Spoon any remaining marinade over mushroom caps; set aside at least 15 minutes to allow marinade to soak in.
2. Preheat outdoor grill; place grill rack 6 inches from heat source. Grill zucchini and pepper until just tender, about 3 minutes on each side. Remove to cutting board and coarsely chop. In small baking pan, combine chopped zucchini and pepper with pesto sauce; keep warm at the side of the grill.
3. Meanwhile, place portobello mushrooms on the grill, gill side down, and cook until lightly browned, 2 to 3 minutes. Turn and place a slice of cheese on top of each mushroom. Grill until lightly browned on bottom and cheese is melted, about 2 more minutes.
4. Transfer mushrooms to clean platter; mound some of zucchini mixture in center of each mushroom cap and serve.

Portobello mushrooms make an ideal grilled main dish because they are sturdy, love to soak up flavorful marinades, and cook quickly. A colorful red pepper and zucchini filling makes this dish pretty as well as delicious. We suggest serving the mushrooms with grilled polenta and a big green salad.

Grilled Stuffed Portobello Mushrooms
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