- Level
- very easy
- Prep Time
- 15 mins
- Total Time
- 30 mins
- Serves
- 6
Ingredients
- 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
Directions
- Step 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.).
- Step 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.
- Step 3
- Carefully transfer (avoid tipping out juices) mushrooms to serving platter. Spoon pesto into caps. Serve mushrooms warm.
Tips
Alternatively, cook mushrooms in skillet on stovetop on medium-high heat.
Use store-bought pesto.
Nutritional Facts
- Nutrition Description:
- Per serving (1/6 of the recipe):
- Calories:
- 180
- Fat:
- 18
- Saturated Fat:
- 2
- Carbs:
- 4
- Fibre:
- 1
- Sugar:
- 1
- Protein:
- 2
- Sodium:
- 200 mg
