Grilled Portobellos with Pesto, Tomatoes & Feta
Grilled Portobellos with Pesto, Tomatoes & Feta is a vibrant summer dish that combines the rich earthiness of portobello mushrooms with zesty pesto, sweet cherry tomatoes, and creamy feta cheese. This easy-to-make recipe is perfect for gatherings or cozy dinners, delivering maximum flavor with minimal effort. Impress your guests with this colorful and flavorful dish that captures the essence of summer.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: Serves 4
- Category: Main
- Method: Grilling
- Cuisine: Italian
Ingredients
Scale
- 4 large portobello mushrooms
- 1/2 cup pesto (store-bought or homemade)
- 1 cup cherry tomatoes
- 1/2 cup crumbled feta cheese
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Preheat the grill to medium-high heat (about 400°F).
- Clean the portobello mushrooms with a damp paper towel; remove stems if desired.
- Brush both sides of each mushroom cap with olive oil and season with salt and pepper.
- Grill mushrooms gill-side down for about 5 minutes; flip and grill for another 5 minutes.
- Add cherry tomatoes to the grill alongside the mushrooms until they blister (about 3 minutes).
- Remove from the grill and top each mushroom cap with pesto, grilled tomatoes, and crumbled feta while warm.
Nutrition
- Serving Size: 1 mushroom cap (150g)
- Calories: 250
- Sugar: 3g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 20mg
Keywords: For added texture, consider topping with pine nuts or using goat cheese instead of feta. Store leftovers in an airtight container in the fridge for up to three days.