Preheat a grill with charcoal loaded on one side to create direct and indirect cooking zones ~ to about 350F
Using a sharp knife, score several cuts onto the top of large portobello mushrooms.
SmellaQue Tip: Scoring the mushrooms allows the mushroom to release the water.
Place portobello mushrooms onto the grill (ideally on indirect side) about 10 minutes.
Flip portobello mushrooms and cook about 5-10 minutes until mushroom is soft and spongy. Don’t worry if the outer skin of the mushroom is papery.
Meanwhile, lightly spread both sides of the slices of bread with the oil from the Basil Spinach Pecan Pesto.
Toast the bread slices for about 1 minute each side on the hot grill.
Remove toasted bread and portobello mushrooms from grill.
Thinly dice grilled mushrooms.