Portabello recipe needed

[HB-BBQ]

Anyone got any tips/recipes for doing Portabello's on the smoker? I was thinking of stuffing them with fontina or gorgonzola along with some spinach or fresh herbs mixed in.

 

[Greendriver]

Sounds like the plan you got there would be hard to beat, I'd throw in a bunch of garlic too. My experience with shrooms has taught me that overcooking is my biggest problem and they don't seem to take much cooking after your stuffing looks like it's about right. Oh, and someone said removing them gills is a good thing and it also makes room for more stuffing.

 

[qman]

HB, you probably know this, but just in case. Mushrooms absorb smoke faster than just about anything else. So go easy or you will taste nothing else but smoke.

One of my fav things do do with Portabellas is to start them on a grill, then stuff them with pulled pork [or chuck] mixed with some chopped green onion, then top with cheese, and run under the broiler to melt the cheese.

 

[Pork Chop]

Yum.. Yum... Portabello's the poor mans steak. Ditto on Greendrivers suggestions. Unlike grilling, in the smoker you will not coat them with oil, schrooms are like sponges. Take a happy snap of them on the smoker we would all like to see your finished dish. Enjoy.

 

[HB-BBQ]

How long should they smoke for say at 225F-250F?

 

[Ron_L]

How about portobello pizzas? Take a nice portobello cap and take out the gills. Brush it with olive oil and garlic and grill gill side down for a few minutes. hen flip over and fill the gill cavity with your favorite pizza toppings. Cook until the cheese is melted and bubbly. The portobello will be nicely done by then.

 

[itschris]

I can tell you that even on the grill with the smoke box going... I always had waaaaayyy to much smoke absorbed. I would follow QMan's lead and go easy on the smoke.

 

[Countryhb]

My experience with shrooms has taught me that overcooking is my biggest problem and...

My experience with 'shrooms has taught me that the stuff I see on them isn't always real

 

[CajunSmoker]

My experience with 'shrooms has taught me that the stuff I see on them isn't always real

You been riding on the Willie Nelson tour bus:?: :biggrin:

I like to make a cornbread, onion, garlic and crabmeat stuffing for shrooms. Like everyone else said, go easy on the smoke.

 

[Single Fin Smoker]

A little evoo, seasonings and then direct heat, over coals and wood. Then indirect with your gorgonzola and whatever else your gonna add.

 

[HB-BBQ]

Thanks for all the input, looks like direct then indirect is the way to go.

Ron_L
How about portobello pizzas? Take a nice portobello cap and take out the gills. Brush it with olive oil and garlic and grill gill side down for a few minutes. hen flip over and fill the gill cavity with your favorite pizza toppings. Cook until the cheese is melted and bubbly. The portobello will be nicely done by then.

That sounds killer thanks for the idea.

 

[WineMaster]

Dont forget the Mushroom & Swiss Fatties!