Ingredients
- 6 large portobello mushrooms, de-stemmed and gills removed
- Olive oil, for brushing
- Kosher salt
- Garlic pepper
- 1 cup store-bought pesto sauce
- 1/2 cup goat cheese, crumbled
- 1/4 cup Parmigiano-Reggiano, grated
- 1 cup store-bought roasted garlic salsa
- 1 cup queso fresco or Monterey Jack cheese
Description
Food Network
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