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