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Title: Cafe Winnow's Grilled Pesto-Filled Mushrooms
Categories: Mushrooms, Herbs, Citrus, Vegetables
Yield: 6 servings

1/2 c Fine chopped fresh parsley
1/2 c Olive oil; divided
1 ts Lemon juice
1/2 cl Garlic; minced
1/4 ts Fine chopped fresh thyme
1/2 ts (ea) salt & pepper
1 lb Large white button or
- cremini mushrooms; stemmed

Stir together parsley, oil, lemon juice, garlic and
thyme. Stir in salt and pepper. Set pesto aside while
grilling mushrooms (or chill pesto up to 2 hr.).

Brush all sides of mushroom caps with some of the oil
floating on the pesto. Place caps, gill-side down, on
BBQ preheated to medium-high. Grill 1 to 2 min. or until
marked. Flip over. Grill 1 to 2 min., or until mushrooms
are tender and juices start to pool in caps.

Carefully transfer (avoid tipping out juices) mushrooms
to serving platter. Spoon pesto into caps. Serve
mushrooms warm.

TIP: Alternatively, cook mushrooms in skillet on
stovetop on medium-high heat.

Use store-bought pesto.

RECIPE FROM: https://www.sobeys.com

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