Grilled Portobello Mushrooms with Sun Dried Tomato Pesto

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Skill Level
Preparation Time 20 minutes Total Time 30 minutes
Servings 4 Cost Per Serving $2.94
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4Portobello Mushrooms
1/4 cupFontina or Mozzarella cheese, shredded
1/4 cupRed Onion or Shallot, thinly sliced
1/2Lemon, juice and zest
To TasteSalt and Black Pepper
Sundried Tomato Pesto
1 cupOil Packed Sun-dried Tomatoes, drained
2 tbspFresh Oregano, roughly chopped
3 tbspSunflower Seeds
1-2 clovesGarlic
4 tbspOlive Oil


  1. Place thinly sliced onions in a bowl and add the juice of one lemon. Toss gently and set aside in the fridge.
  2. Clean the mushrooms well, remove the stems. Rub with a little oil.
  3. Grill the mushrooms over high heat for about 2 minutes per side, then place on a baking try or grill with no heat and close the lid to cook another 10 minutes.
  4. Place all the ingredients for the pesto, with zest of a lemon, in a food processor and pulse until it forms a chunky paste. Set aside in a container in the fridge until ready to use.
  5. Open the lid and spread 1 to 2 tbsp of pesto over the mushrooms. Top with a little cheese (optional). And close again for another 5 minutes or until the cheese has melted.
  6. Serve with some of the lightly pickled onion on top.


·         Cooked tomatoes and other tomato-based foods are rich in a number of nutrients including an antioxidant called lycopene.


·         Other foods with a red pigment such as watermelon, guava and pink or red grapefruit are also a source of lycopene.


·         In men diagnosed with prostate cancer studies suggest that a diet rich in tomatoes or a lycopene supplement (up to 30 mg) may be beneficial in lowering PSA and thus potentially slowing the progression of prostate cancer (Ansari MS and Gupta NP, 2003, Schroder et al, 2005, Kranse et al, 2005).