Pesto Grilled Mushrooms Recipes

PESTO PORTOBELLO MUSHROOM, OR CHICKEN, BURGERS WITH MARINATED ROASTED TOMATOES

Steps:

• Marinate the tomatoes, whisk together all ingredients except tomatoes in a bowl. Add tomatoes and then cover and refrigerate for at least 15 minutes, can even be left overnight.
• Preheat the oven to 400 degrees F.
• After 15 minutes remove garlic cloves and add the halved tomatoes along with the remaining liquids to a baking sheet. Roast for 25 to 30 minutes, remove from the oven and set aside.
• While the tomatoes marinate and roast, work on the burgers. Combine the basil, garlic, and pine nuts in a food processor or blender and pulse until coarsely chopped. With the machine running, slowly add the olive oil and process until smooth. Add the cheese and pulse until combined. Season with salt and pepper to taste and add the crushed red pepper, if using.
• Combine 3 tablespoons of the pesto, 3/4 teaspoon salt, 1/4 teaspoon pepper, and ground chicken and form into 4 patties. Or if using the mushrooms rub them with about a tablespoon of olive oil and then sprinkle with salt and pepper.
• Place on grill or skillet and cook on each side until golden and cooked through, about 2-3 minutes per side. Once you flip the burgers, or mushrooms, top with a slice of fresh mozzarella cheese. Grill until the cheese is melted and the burgers, or mushrooms, are cooked through, about 4 to 5 minutes.
• Place the burger on the bottom of a bun and top with a generous amount of pesto and a handful of the roasted tomatoes. Add the top bun and dig in!

GRILLED PESTO-FILLED MUSHROOMS

Steps:

• Stir together parsley, oil, lemon juice, garlic and thyme. Stir in salt and pepper. Set pesto aside while grilling mushrooms (or chill pesto up to 2 hr.).
• Brush all sides of mushroom caps with some of the oil floating on the pesto. Place caps, gill-side down, on BBQ preheated to medium-high. Grill 1 to 2 min. or until marked. Flip over. Grill 1 to 2 min., or until mushrooms are tender and juices start to pool in caps.
• Carefully transfer (avoid tipping out juices) mushrooms to serving platter. Spoon pesto into caps. Serve mushrooms warm.

GRILLED PORTOBELLOS WITH PESTO, TOMATOES AND FETA

Steps:

• 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.

PESTO MUSHROOM CHICKEN

Steps:

• Flatten chicken to 1/4-in. thickness; sprinkle with salt and pepper. In a large skillet, cook chicken in 1 tablespoon oil for 5-10 minutes on each side or until juices run clear., Meanwhile, for pesto, combine the basil, nuts, garlic, salt and Parmesan cheese in a blender or food processor; cover and process until well blended. While processing, gradually add remaining oil in a stream. Spoon over chicken. Top each with a slice of mozzarella. Sprinkle mushrooms around chicken. Cover and cook for 5 minutes or until cheese is melted and mushrooms are tender.

PESTO-STUFFED GRILLED PORTOBELLOS

Steps:

• Remove stems from mushrooms and finely chop stems.
• 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.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Brush the olive oil mixture over the top each mushroom and place, top-side up, on a 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.
• Grill mushrooms on the preheated grill until edges are blackened and stuffing is bubbling, about 10 minutes.

PESTO GRILLED MUSHROOMS

Steps:

• Trim stalks from mushrooms and place a spoon of pesto into each one.
• Top with bocconcini and grill (broil) until warm.
• Season to taste and garnish with parsley.