Grilled Portobellos With Pesto, Tomatoes and Feta
Many thanks to my dear friend Joanna who served these beautiful and oh-so-flavorful mushroom steaks for dinner the other night. I thought I had died and gone to Vegetarian Heaven! We had them as the main course, but they can also be served as an appetizer or on a sandwich/burger. Joanna made her own pesto with fresh basil, toasted pine nuts and extra virgin olive oil. Prepared pesto will work fine, but if you can, I suggest making your own for the best flavor. These are super easy and you can make them ahead of time and refrigerate till ready to grill. Serving size indicates number of mushrooms. As an appetizer, one mushroom per serving will do, but for a main course I would recommend 4 servings of 2 mushrooms each. The recipe originated in Vegetarian Times and Im posting here for safekeeping.
Many thanks to my dear friend Joanna who served these beautiful and oh-so-flavorful mushroom steaks for dinner the other night. I thought I had died and gone to Vegetarian Heaven! We had them as the main course, but they can also be served as an appetizer or on a sandwich/burger. Joanna made her own pesto with fresh basil, toasted pine nuts and extra virgin olive oil. Prepared pesto will work fine, but if you can, I suggest making your own for the best flavor. These are super easy and you can make them ahead of time and refrigerate till ready to grill. Serving size indicates number of mushrooms. As an appetizer, one mushroom per serving will do, but for a main course I would recommend 4 servings of 2 mushrooms each. The recipe originated in Vegetarian Times and Im posting here for safekeeping.
- Carbohydrate 8.341790991625 g
- Cholesterol 50.4621511625 mg
- Fat 29.6985570463004 g
- Fiber 1.80000002145767 g
- Protein 10.552934472125 g
- Saturated Fat 10.0057994531188 g
- Serving Size 1 1 mushrooms, 8 serving(s) (203g)
- Sodium 640.118856150086 mg
- Sugar 6.54179097016733 g
- Trans Fat 1.00102431811645 g
- Calories 333 calories
Step-by-step
- Stir together pesto and olive oil, set aside.
- If desired, scrape off black gills under mushroom caps, and discard (the original recipe calls for this step but it is optional).
- Spoon 2 tablespoons pesto mixture into each mushroom cap and spread evenly.
- Gently mix feta cheese with diced tomatoes, and divide evenly to top each mushroom.
- If making ahead, wrap the topped mushroom in plastic wrap, and chill till ready to grill.
- Grill mushrooms over medium heat for 10 to 20 minutes, or until soft when pierced with knife.
- Serve hot and enjoy.
A Simple Yet Satisfying Vegetarian Meal
Let me tell you about a recent dinner that completely changed my perspective on vegetarian cooking. My friend Joanna, a culinary wizard in her own right, treated me to the most amazing grilled portobellos. Forget your limp, sad supermarket mushrooms; these were hearty, meaty, and bursting with flavor. They were so good, I had to share the recipe, and I’m so excited to share this with you. This isn’t just a recipe; it's a revelation!
The mushrooms themselves were the stars, plump portobellos, expertly grilled until tender and slightly charred. But it was the combination of flavors that truly elevated this dish to another level. The rich, earthy taste of the mushrooms was perfectly complemented by the vibrant pesto, the salty tang of feta cheese, and the juicy sweetness of fresh tomatoes. Each bite was a delicious dance of textures and tastes – a symphony on my palate.
Joanna, ever the culinary artist, uses fresh basil in her pesto. If you're short on time, a store-bought pesto will work just fine. However, I must say, there’s something magical about making your own pesto; the aroma alone is intoxicating. The fresh basil, toasted pine nuts, and high-quality olive oil blend together to form a pesto that’s intensely flavorful. It’s worth the extra effort, I assure you.
The beauty of this recipe lies in its simplicity. It’s a dish that can be easily customized to your liking. For example, you can add different herbs or spices to the pesto, or experiment with other types of cheese. You can even add roasted red peppers or caramelized onions for extra layers of flavor. The possibilities are endless!
I served these grilled portobellos as a main course, but they are incredibly versatile. They would make a fantastic appetizer, served with crusty bread for dipping into the leftover pesto, or they'd be a delicious addition to salads. You can also use them as a vegetarian burger patty, offering a healthier and more flavorful alternative to traditional beef burgers. They are quick to prepare, perfect for a weeknight meal and also easy enough for a weekend barbecue.
This recipe is a true testament to the power of simple ingredients, expertly combined. It’s a dish that’s both impressive and surprisingly easy to make, perfect for impressing guests or simply treating yourself to a delicious and healthy meal. The savory flavors dance on your tongue, creating a culinary experience far beyond its simplicity. Whether you're a seasoned cook or a kitchen novice, give this recipe a try. You won't be disappointed.
This recipe is incredibly adaptable to your preferences. Feeling adventurous? Add a sprinkle of chili flakes for a touch of heat. Want to enhance the savory notes? A drizzle of balsamic glaze would add another layer of depth. The versatility of this dish is one of its greatest strengths, allowing you to tailor it to your taste buds and your culinary mood. It’s a true testament to the deliciousness of fresh, quality ingredients brought together with simple techniques.
So, go ahead, gather your ingredients and embark on this culinary adventure. Prepare to be amazed by the rich flavors and the delightful ease of creating this unforgettable dish. It's a recipe that's both satisfying and surprisingly simple, perfect for any occasion. From weeknight dinners to weekend gatherings, this grilled portobello masterpiece is sure to impress. Remember, the best meals are often the simplest; this one is a delightful example of that.
