Grilled Stuffed Portobello Mushrooms

• 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

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

portobello mushrooms, canola oil, pesto sauce, tomatoes, bread crumbs, mozzarella cheese, salt

Taken from www.foodnetwork.com/recipes/grilled-stuffed-portobello-mushrooms-recipe.html (may not work)