Pesto Portobello Mushrooms
6 Portobello Mushrooms
1 Tablespoon Olive Oil
1 Small Shallot, Minced
1 Clove Garlic, Minced
1 Splash Chardonnay Wine, Or As Desired
3 Tablespoons Pesto
2 Tablespoons Pine Nuts
½ Cup Shredded Italian 3-Cheese Blend
Step 1 Remove stems from mushrooms and finely chop stems.
Step 2 Heat olive oil in a skillet over medium heat; cook and stir chopped mushroom stems, shallot, and garlic until softened, about 5 minutes. Pour wine into the skillet; cook and stir mixture using a wooden spoon until liquid is evaporated, 1 to 2 minutes. Cool mixture to room temperature, about 10 minutes.
Step 3 Preheat your grill for medium heat and lightly oil.
Step 4 Brush the olive oil mixture over the top each mushroom and place, top-side up, on the grilling pan. Mix pesto and pine nuts with the mushroom stem mixture together in a bowl; spoon into each mushroom. Sprinkle Italian cheese blend over the filling.
Step 5 Grill mushrooms on the preheated grill until edges are blackened and stuffing is bubbling, about 10 minutes.