Grilled Pesto-Stuffed Portobellos

Firstly, carefully remove the mushroom stems from their caps and chop them into tiny pieces.

Heat a generous amount of olive oil in a medium-sized skillet over a moderate heat setting; cook and stir the finely chopped mushroom stems, shallot, and garlic until they become tender and fragrant, approximately 5 minutes. Introduce a small amount of wine into the skillet; cook and stir the mixture using a wooden spoon until the liquid has evaporated, taking around 1 to 2 minutes. Allow the mixture to cool down to room temperature, approximately 10 minutes.

Next, prepare an outdoor grill by preheating it to a medium heat level and lightly grease the grill grate with oil.

Gently brush the olive oil mixture evenly over the top of each mushroom, making sure they are well-coated. Place a mushroom cap on a grilling pan with its top side facing upwards.

In a bowl, combine the pesto and pine nuts with the mushroom stem mixture; spoon this filling into each mushroom cap. Finally, sprinkle a blend of Italian cheese over the filling in each mushroom.

Finally, place the mushrooms on the preheated grill and cook until their edges are nicely charred and the stuffing is bubbling, taking about 10 minutes.