Description
Mushrooms that stand up to the heat of the grill, topped with a savory tomato blend, then sprinkled with toasted pine nuts and Parmesan cheese

Ingredients

• PAM for Grilling Spray
  
• 1 can (14.5 ounces) Hunt's Diced Tomatoes with Balsamic Vinegar, Basil & Olive Oil
  
• 1 large clove garlic, minced
  
• 1 package (2/3 ounce) fresh basil, chopped (about 1/3 cup)
  
• 6 large portobello mushrooms, cleaned, stems trimmed
  
• 1/2 cup pine nuts, toasted
  
• Shredded Parmesan cheese

Preparation
Prep time: 15 minutes | Total time: 25 minutes

1. Spray cold grill and utensils with grilling spray. Preheat grill to medium heat.

2. Combine tomatoes, garlic and basil in medium bowl; blend well.

3. Grill mushrooms, smooth side up, 5 minutes or until browned. Turn mushroom caps over.

4. Spoon tomato mixture into mushroom caps. Sprinkle with nuts and cheese.

5. Grill an additional 5 minutes or until mushrooms are tender.

Tip: Toasting nuts is snap on the grill. Spray a cold small ovenproof skillet with grilling spray. Heat skillet; add nuts. Toss until nuts are golden brown. Remove from heat.

Side Serving Suggestion:

Grilled Romaine Salad

Slice hearts of romaine in half lengthwise; trim stem. Spray generously with olive oil no-stick cooking spray. Grill 5 minutes or until lightly browned, turning occasionally. Drizzle with dressing of choice, if desired.

Nutrition
no information available

Serves
Makes 6 servings (1 mushroom each)

Variations
no information available