Grilled Mushrooms with Pesto, Roasted Red Peppers & Mozzarella

Grilling is not just about steaks and burgers! Do yourself a favor and give your oven a rest the remainder of the summer. We love these for a vegetarian meal, with a side salad, or as a delicious side to steaks or sausages.

4 large portobello mushrooms, wiped clean with a damp cloth
1/4 cup of olive oil
Kosher salt
Fresh Ground pepper
1/4 cup pesto (our recipe is below, but you can also use store bought)
3/4 cup of roasted red peppers, drained and diced
4 oz provolone or mozerella cheese, grated
Balsalmic glaze

Heat grill to medium-high heat.

Brush each mushroom front and back with about 1 Tablespoon of olive oil and sprinkle generously with kosher salt and fresh black pepper.

Place mushrooms on grill, gill side down, close the lid and grill for 3-5 minutes depending on size of mushroom. Flip over and grill an additional 3-5 minutes. Spread about 1 tablespoon of pesto on each mushroom. Top each with 1/4th of red peppers and cheese. Close grill and let cheese melt, an additional 2-4 minutes.

Drizzle with balsamic glaze and enjoy.

Pesto Recipe:
1/2 cup olive oil
1/4 cup pine nuts (preferably toasted)
2 cloves garlic, peeled and roughly chopped
1/2 tsp kosher salt
2 cups basil leaves, fairly tightly packed
1/2 cup grated Parmesan cheese

For blender:
Pour olive oil into blender. Tip💫 Always start with the liquid at the bottom of the blender for the best blend. Add the pine nuts, garlic, kosher salt and basil. Start blender on low and work your way up to medium. Blend for about 30 seconds on medium to get a smooth consistency and then add the Parmesan cheese. Continue to blend on medium until combined.

For food processor:
Add the pine nuts, garlic, kosher salt and basil. Pulse until fairly well processed. While food processor is running add oil slowly. Once incorporated, add cheese and pulse a few more times.