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Prep Time
15 mins
Total Time
30 mins
Serves
6

Ingredients

1/2 cup
finely chopped fresh parsley
125 mL
1/2 cup
olive oil, divided
125 mL
1 tsp
lemon juice
5 mL
1/2
small clove garlic, minced
1/4 tsp
finely chopped fresh thyme
1 mL
1/2 tsp
each salt and pepper
2 mL
1 lb
large white button or cremini mushrooms, stems removed
500 g

Method

Step 1
Stir together parsley, oil, lemon juice, garlic and thyme. Stir in salt and pepper. Set pesto aside while grilling mushrooms (or chill pesto up to 2 hr.).
Step 2
Brush all sides of mushroom caps with some of the oil floating on the pesto. Place caps, gill-side down, on BBQ preheated to medium-high. Grill 1 to 2 min. or until marked. Flip over. Grill 1 to 2 min., or until mushrooms are tender and juices start to pool in caps.
Step 3
Carefully transfer (avoid tipping out juices) mushrooms to serving platter. Spoon pesto into caps. Serve mushrooms warm.

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Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/6 of the recipe):
Calories:
180
Fat:
18 g
Saturated Fat:
2 g
Carbs:
4 g
Fibre:
1 g
Sugar:
1 g
Protein:
2 g
Sodium:
200 mg