Grilled Stuffed Portobello Mushrooms

Ingredients

• 2 tablespoons canola oil for brushing mushrooms
• 0.5 cup panko bread crumbs 
• 0.8 cup parmesan grated
• 1 cup part-skim mozzarella cheese shredded
• 1 cup pre-made pesto sauce brand
• 4 large portabello mushrooms 
• 4 servings salt and pepper black freshly ground
• 0.5 cup sun-dried tomatoes with oil julienned

Equipment

• paper towels
• mixing bowl
• grill

Directions

1. Watch how to make this recipe.
2. Preheat the grill to medium heat
3. Wipe the mushrooms with a damp paper towel to clean and dry well. Do not rinse under water.
4. Brush the tops of the mushrooms with canola oil and set aside.
5. In a mixing bowl, mix together the pesto sauce, Parmesan, sun-dried tomatoes and the bread crumbs. Season with salt and pepper, to taste, and mix thoroughly. Divide the mixture evenly into the 4 mushroom caps and top each with some mozzarella cheese. Put on the grill and cook until cheese is melted, about 10 minutes.
6. Transfer to a serving dish and serve immediately.