Enjoy portobello mushroom recipes? How about easy grilled vegetables? You've love this crepe filling recipe featuring grilled portobellos and sun dried tomato pesto.
If you enjoy unique crepe filling recipes and grilled vegetable recipes, you must try this meatless main dish recipe.
Marinated mushrooms are grilled and then layered with pesto and cheese on warm crepes.
It's perfect for a lazy summer evening!
First, make crepes according to directions in How to Make Crepes. If you made your crepes ahead of time, wrap them in foil and reheat in a 325-degree oven for about 10 minutes or until warmed.
Next, clean mushrooms by wiping caps free of any dirt. Next, to ensure that mushrooms do not dry out while grilling, soak for 3 minutes in a large bowl of water.
Meanwhile, mix together olive oil, garlic, salt and pepper. Brush mixture on top of mushrooms and let sit for 5 minutes. Heat grill to medium high heat.
Place mushrooms on grill, to the side and away from the center. Grill on each side for 3 minutes, watching to make sure mushrooms do not burn.
Remove from grill and slice each mushroom into ¼-inch strips.
Lay first crepe flat on serving dish. Spread 1-2 tbsp of pesto on crepe.
Top with 4-5 pieces of mushroom and sprinkle with 1 tbsp of cheese. Fold top over and then fold again into quarters.
Repeat with remaining crepes. Serve immediately.
Yield: 8 servings (1 crepe each)
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