Smoked Portobello Mushrooms Recipes

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GRILLED PORTOBELLO MUSHROOMS



Grilled Portobello Mushrooms image

Portobello mushrooms are the steaks of the mushroom family. Here there marinated and grilled, yummy!

Provided by BFOLLICK

Categories     Appetizers and Snacks     Vegetable     Mushrooms

Time 1h20m

Yield 3

Number Of Ingredients 5

3 mushrooms portobello mushrooms
¼ cup canola oil
3 tablespoons chopped onion
4 cloves garlic, minced
4 tablespoons balsamic vinegar

Steps:

  • Clean mushrooms and remove stems, reserve for other use. Place caps on a plate with the gills up.
  • In a small bowl, combine the oil, onion, garlic and vinegar. Pour mixture evenly over the mushroom caps and let stand for 1 hour.
  • Grill over hot grill for 10 minutes. Serve immediately.

Nutrition Facts : Calories 217.1 calories, Carbohydrate 11 g, Fat 19 g, Fiber 1.9 g, Protein 3.2 g, SaturatedFat 1.4 g, Sodium 12.9 mg, Sugar 5.4 g

SMOKED PORTOBELLO MUSHROOMS



SMOKED PORTOBELLO MUSHROOMS image

Categories     Mushroom

Number Of Ingredients 7

3 TBS Olive Oil
2 TBS Worcestershire
2 TBS Butter
1/2 TSP Pepper
1/2 TSP Greek Seasoning (Cavender's)
1/4 TSP Garlic Powder
2 Portobello Mushrooms Sliced

Steps:

  • Mix ingredients in small saucepan, heat 5 minutes, cool. Place sliced mushrooms in shallow pan, pour marinade over them. Let stand 10-20 minutes. Smoke at 210 for 20 minutes.

SMOKED PORTABELLA MUSHROOMS AND TOMATOES



Smoked Portabella Mushrooms and Tomatoes image

These mushrooms and tomatoes make great side dishes and add zing to sandwiches, salads, and risottos. But we think they're best tossed with pasta and a little extra-virgin olive oil and chopped flat-leafed parsley or basil leaves.

Yield Makes 6 smoked portabellas and 3/4 pound tomatoes

Number Of Ingredients 4

6 medium portabella mushrooms (about 1 1/2 pounds total)
1 pound plum tomatoes
stove-top smoker/cooker
3 tablespoons fine wood chips such as hickory or oak

Steps:

  • Cut out and discard mushroom stems and halve tomatoes lengthwise. Arrange mushrooms, gill sides down, and tomatoes, cut sides up, on rack of smoker.
  • Line drip tray of smoker with foil and spread wood chips evenly over center of smoker pan. Put tray on top of chips and put rack in tray. Put smoker on stove, using 2 burners, and heat, uncovered, over moderate heat until chips begin to smolder.
  • Smoke mushrooms and tomatoes, covered, over moderate heat 30 minutes. Remove smoker from heat. Let mushrooms and tomatoes stand, covered, 30 minutes.

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