Grilled Stuffed Portobello Mushrooms

These may not look too appetizing however they were delicious!  So much flavor and Parker loved them. Will definitely be making them again.

Portobello mushrooms:
4 large portobello mushrooms, stem and gills removed
2 tablespoons canola oil, for brushing mushrooms

Stuffing:
1 cup pre-made pesto sauce
3/4 cup grated Parmesan
1/2 cup julienned sun-dried tomatoes with oil
1/2 cup panko bread crumbs
1 cup shredded part-skim mozzarella cheese or any cheese you might like
Salt and freshly ground black pepper
Directions

Preheat the grill to medium heat

Wipe the mushrooms with a damp paper towel to clean and dry well. Do not rinse under water. Brush the tops of the mushrooms with canola oil and set aside.

In a mixing bowl, mix together the pesto sauce, Parmesan, sun-dried tomatoes and the bread crumbs. Season with salt and pepper, to taste, and mix thoroughly. Divide the mixture evenly into the 4 mushroom caps and top each with some cheese. Put on the grill and cook until cheese is melted, about 10 minutes. Transfer to a serving dish and serve immediately.