Simple, easy and delicious – this is the perfect dip for all of your summertime gatherings!


12 large white button or crimini mushrooms

1/2 cup prepared pesto

1/2 cup light sour cream

Squeeze of lemon, season to taste

Mix pesto with sour cream, a squeeze of lemon and set aside.

Heat grill to medium, about 365º. Cut each mushroom in half. Grill mushrooms 5 minutes with lid closed, turn and grill another 4-5 minutes, until cooked through and starting to brown. Skewer 2-3 mushrooms and remove from grill. Serve skewered mushrooms with pesto dip.

Recipe Courtesy of the Mushroom Council, and Mushrooms Canada,