Portobello mushrooms are large, almost meaty mushrooms that are perfect size for a main course. You can stuff them with just about anything you can think of but here's a quick recipe that I did for dinner.
Simple recipe of::
- Roma tomatoes
- Green Onions
- 4 or so strips of bacon (I had some left over that was pre-cooked to speed up the process)
- Gorgonzola Cheese
- Some nice size portobellos
- Your favorite dry rub or salt, pepper, and granulated garlic
Dice up the bacon strips and the green onions.
Sweat the onions and the bacon. The grease from the bacon will add flavor and help sweat the onions quicker. I used precooked bacon (from the night before) so this process took about 5 or so minutes. If the bacon isn't cooked, get the bacon to the 90% done point, drain out most of the rendered fat and then add the onions.
While the onions are sweating in the onions, dice up the Roma tomato
Remove the stems from the mushrooms, squeeze some fresh lemon juice over the mushrroms and give a light dose of your favorite rub. I used The Rub Co Santa Maria Seasoning for this ride. All of The Rub Co rubs are awesome. I highly suggest adding it to your BBQ Spice Shelf arsenal.
Add your sweated onion / bacon mix into each mushroom cap and then top with the diced up tomatoes.
Add a heavy dose of Gorgonzola Cheese to top off the stuffing mix.
Add another quick dusting of dry rub / spice mix and some more fresh squeezed lemon juice and get these tasty snacks into the smoker!
These cook up pretty quick - I smoked these over apple pellets at 275F for about 15 minutes.
They came out perfect! Enough heat and time to get the cheese gooey but the mushroom itself still had great texture and was very meat like. Almost good enough for a meat eater and definitely a great snack for a vegetarian (except the bacon).
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