Grilled Stuffed Portobello Mushrooms

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4 large portobello mushrooms, stem and gills removed

2 tablespoons canola oil, for brushing mushrooms

1 cup pre-made pesto sauce (brand of choice)

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

Salt and freshly ground black pepper

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