Ingredients

• 4 large portobello mushrooms, stem and gills removed
• 2 tablespoons canola oil, for brushing mushrooms
• 1 cup pre-made pesto sauce (brand of choice)
• 3/4 cup grated Parmesan
• 1/2 cup julienned sun-dried tomatoes with oil
• 1/2 cup panko bread crumbs
• 1 cup shredded part-skim mozzarella cheese
• Salt and freshly ground black pepper

Instructions

1. Watch how to make this recipe.
2. Preheat the grill to medium heat
3. Wipe the mushrooms with a damp paper towel to clean and dry well. Do not rinse under water. Brush the tops of the mushrooms with canola oil and set aside.
4. In a mixing bowl, mix together the pesto sauce, Parmesan, sun-dried tomatoes and the bread crumbs. Season with salt and pepper, to taste, and mix thoroughly. Divide the mixture evenly into the 4 mushroom caps and top each with some mozzarella cheese. Put on the grill and cook until cheese is melted, about 10 minutes. Transfer to a serving dish and serve immediately.