Pesto Portobello Mushroom Grill Packets


  • Extra-virgin olive oil, for drizzling
  • 2-4 Portobello Mushroom caps
  • Salt and pepper
  • 1 cup pesto
  • 2 zucchini, thinly sliced
  • 4 plum tomatoes, chopped
  • 8 scallions, trimmed


  1. Preheat a grill to medium. Cut four 12-inch-long sheets of heavy-duty foil. Drizzle 1 teaspoon olive oil into the center of each sheet.
  2. Season the mushroom caps with salt and pepper. Lay 1 mushroom cap in the center of each sheet and spread 1 tablespoon pesto on top.
  3. Mound one-quarter of the zucchini, tomatoes and scallions over each mushroom. Dollop 3 tablespoons pesto over each mound. Fold the foil over the mushroom and vegetables; pinch the edges to seal.
  4. Cover and grill the packets over indirect heat for 25 minutes. Remove from the grill and open carefully.

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