Grilled Portobello Mushrooms with Hazelnut Pesto and Goat Cheese

• 4 large portobello mushrooms, stems removed
• 3 Tbsp canola oil
• kosher salt
• freshly ground black pepper
• Hazelnut pesto
• 1 1/2 cups fresh flat-leaf parsley leaves
• 8 fresh basil leaves
• 1/2 cup hazelnuts
• 2 cloves garlic
• 1/4 cup plus 2 Tbsp olive oil
• 1 Tbsp hazelnut oil, optional
• 3 Tbsp freshly grated Parmigiano-Reggiano
• kosher salt
• freshly ground black pepper
• 6 oz fresh goat cheese, cut into small pieces
• fresh flat-leaf parsley, for garnish
• fresh basil leaves, for garnish
• 2 tsp grated lemon zest

For the pesto:

Combine the parsley, basil, hazelnuts, garlic, olive, and hazelnut oils, cheese, and salt and pepper to taste in a food processor and process until smooth. The pesto can be made 2 hours in advance, covered, and refrigerated. Bring to room temperature before serving.

For the mushrooms:

Heat your grill to high.

Brush the mushrooms on both sides with the oil and season with salt and pepper. Place the mushrooms on the grill, cap side down, and grill until golden brown and slightly charred, 4 to 5 minutes. Turn the mushrooms over and continue grilling until just cooked through, 3 to 4 minutes.

Transfer the mushrooms to a platter, cap side down, and top with a few tablespoons of the hazelnut pesto and some of the goat cheese. Garnish with parsley leaves, basil leaves, and lemon zest.