Grilled Pesto-Filled Mushrooms

Prep time: 15min

Total time: 30min

Serves: 6

1/2 cup

finely chopped fresh parsley

125 mL

1/2 cup

olive oil, divided

125 mL

1 tsp

lemon juice

5 mL

1/2

small clove garlic, minced

1/4 tsp

finely chopped fresh thyme

1 mL

1/2 tsp

each salt and pepper

2 mL

1 lb

large white button or cremini mushrooms, stems removed

500 g

Per serving (1/6 of the recipe):

calories

180

fat

18 g

saturated fat

2.5 g

carbs

4 g

sugar

1 g

protein

2 g

fibre

1 g

sodium

200 mg

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.

Alternatively, cook mushrooms in skillet on stovetop on medium-high heat.
Use store-bought pesto.