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

  1. 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.).

  2. 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.

  3. 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.