Portobello Steaks With Pesto And Grilled Lemons
  1. Preheat grill to medium-high heat.

  2. Brush both sides of mushroom caps with oil and season generously with salt and pepper.

  3. Place mushrooms gill-side down on grill and cook until nicely charred, about 5 minutes. Flip and grill another 4–5 minutes until tender and juicy. During last 2 minutes, grill lemon halves cut-side down until caramelized.

  4. Transfer mushrooms to serving platter, gill-side up, and evenly spoon pesto over each. Garnish with basil and drizzle with balsamic glaze, if desired. Serve with grilled lemon halves. Refrigerate any leftovers.

Course🍽️Main Course

Diets🌱Vegan🌾Gluten-free...

Category🍽️Main Dish

Cuisine🇮🇹Italian

Occasions📆Everyday🍖Summer Barbecue

Season☀️Summer

DifficultyEasy ⏰ 20m

Loading...