Barbecued Portobello Mushrooms with Tomato Pesto & Goat Cheese

Succulent portobello mushrooms, creamy goat cheese and garlicky sun-dried tomato pesto. These mushrooms are absolutely delicious. This recipe serves four.

What you need:

  • 4 portobello mushroom caps
  • 1 bottle President’s Choice tomato pesto
  • 1 small package herbed goat cheese
  • Presidents Choice balsamic glaze (optional)



  1. Wash mushrooms to get excess dirt off
  2. Add cheese and pesto on top of each mushroom cap (however you want.) This is how I did them.IMG_6912
  3. Turn barbecue on medium heat
  4. Barbecue caps on top rack for approximately 20-25 minutes
  5. Let cool for 5 minutes
  6. Drizzle balsamic glaze across all of the mushrooms (optional)


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