Stove Top Smoker Marinated Portabella Mushrooms Recipes

SAVANNAH'S BEST MARINATED PORTOBELLO MUSHROOMS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a baking dish, mix the wine, olive oil, soy sauce, balsamic vinegar, and garlic. Place mushroom caps upside down in the marinade, and marinate 15 minutes.
• Cover dish, and transfer to the preheated oven. Bake 25 minutes. Turn mushrooms and continue baking 8 minutes.

MARINATED GRILLED PORTABELLA MUSHROOM RECIPE

Steps:

• Clean the mushrooms. Use a damp towel to gently wipe the mushrooms clean. Then use the dull side of a small paring knife to gently scrape off the gills from the underside of the mushroom. (This little extra step is important because this portion of the mushroom can become quite bitter when it's grilled.)
• Make the marinade. In a small mixing bowl, combine the tamari or soy sauce with the lime juice, scallion, garlic and chili paste. Then gradually mix in the oil and blend until smooth.
• Marinate. Place the two mushrooms in a large zip-lock bag and pour the marinade over them. Use your hands to ensure the marinade is evenly covering both sides of the mushrooms. Place the bag in the refrigerator to marinate for at least 6 hours, and ideally overnight.
• Grill. The next day, when you're ready to cook, preheat your BBQ or stove-top grill. Remove the mushrooms from the bag, gently shaking any excess marinade back into the bag. (Save this for later!) Put the mushrooms on a large plate and season both sides with the salt and pepper. Place the mushrooms on the preheated grill -- if you don't hear a sizzle, take them off until it's hot enough! They will not grill and caramelize properly unless the grill is hot enough! Grill the mushrooms until they are nicely charred and tender, about 3 or 4 minutes per side.
• Slice and serve. After the mushrooms have slightly cooled, cut them into then slices, place them on serving plate and drizzle with the remaining marinade. Unlike when you're cooking "real" meat, this is totally safe to do! The mushrooms can be served, hot, warm, room temperature or chilled in a salad!

GRILLED PORTOBELLO MUSHROOMS WITH BALSAMIC

Steps:

• Preheat the grill. Preheat the oven to 350 degrees F.
• In a small bowl, toss the garlic cloves with 2 tablespoons of the olive oil and some salt. Wrap the garlic cloves in tinfoil and place on the tray in the center of the oven. Cook until tender when pierced with the tip of a knife, 20 to 25 minutes.
• In a medium bowl, whisk together the balsamic with 3/4 cup of the olive oil and the mustard.
• In a medium bowl, toss the mushrooms in the remaining 2 tablespoons olive oil. Season with salt. Place them, stem-side up, on the hottest part of the grill. Cook for 3 to 4 minutes, you may see liquid starting to emerge from the stem area. Flip to the other side and cook for an additional 3 to 4 minutes. Transfer them to a tray and place in the center of the oven. Cook until they are tender when pierced with the tip of a knife, an additional 12 to 15 minutes. Season them lightly with salt.
• Remove the garlic from the oven. Squeeze the garlic pulp out from their skins and whisk it vigorously into the dressing. Arrange the mushrooms on a serving platter and top with the dressing. Serve immediately.

GRILLED PORTOBELLO MUSHROOMS

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.

PAN GRILLED PORTOBELLO MUSHROOMS WITH HERB INFUSED MARINADE

Steps:

• Remove stems from mushrooms, and lightly wipe tops with a damp paper towel.
• In a large bowl, combine vinegar, soy sauce, water, rosemary, thyme and oregano. Stir to mix. Add mushrooms and make sure each one is covered by marinade. You may need to move them around. Marinate for as little as 30 minutes or up to overnight in the fridge.
• When ready to cook, add some of the oil to a large skillet over medium heat. Remove mushrooms from marinade(but do not discard marinade). Put as many mushrooms as you can fit in pan, tops down. They will shrink as they cook. Cook 3-5 minutes, until lightly browned. Turn over and cook 3-5 minutes more.
• Remove fresh herb sprigs from marinade, and pour marinade into pan, reserving some for additional batches of mushrooms.
• Cover and cook 5-7 minutes. Flip mushrooms, cover and cook 5-7 minutes longer. When fork tender, remove from pan, and repeat with remaining nmushrooms.
• To serve the mushrooms hot, simply use myltiple pans on the stove at once.
• Serve 2 mushrooms per person.

STOVE TOP SMOKER MARINATED PORTABELLA MUSHROOMS

Steps:

• In the Cameron, smoke 4 portobellos, using 3 tablespoons of hickory over medium heat for 20 minutes.
• Remove from heat and keep the lid closed for 20 minutes.
• While mushrooms are smoking, prepare marinade: Combine water,cider vinegar, barley malt syrup, extra virgin olive oil,crushed garlic,oregano, tarragon, rosemary, & salt--mix well.
• Put the smoked mushrooms in the marinade, cover and refrigerate for three days.

STUFFED MARINATED PORTABELLA MUSHROOMS

Steps:

• Make vinaigrette:
• In a very small saucepan boil Sherry until reduced by about half and let cool. In a bowl whisk together Sherry, balsamic vinegar, garlic, shallot, sugar, and salt and pepper to taste and add oils in a stream, whisking until emulsified. Whisk in herbs and reserve 1/4 cup vinaigrette for dressing mesclun. Transfer remaining vinaigrette to a large sealable plastic bag.
• Discard stems from mushrooms. Add mushrooms to bag and seal, pressing out excess air. Put bag in a bowl. Marinate mushrooms, chilled, turning bag once or twice, at least 30 minutes and up to 2 hours.
• Preheat oven to 350°F.
• Make stuffing:
• Finely chop onion and cut prosciutto into julienne strips. In a skillet cook onion in butter over moderately low heat, stirring, until soft and transfer to a bowl. Stir in prosciutto and remaining stuffing ingredients and salt and pepper to taste until combined well.
• Remove mushrooms from bag, letting excess vinaigrette drip off, and arrange mushrooms, gill sides up, in a 13- by 9- by 2-inch baking pan. Divide stuffing among mushrooms and press gently and evenly into caps. Pour water and Sherry around mushrooms and bake in middle of oven 20 to 25 minutes, or until stuffing is golden brown.
• In a bowl toss mesclun with reserved vinaigrette and salt and pepper to taste and divide among 4 plates. Transfer mushrooms with a slotted spatula to a cutting board and cut each crosswise into 4 or 5 pieces. Transfer a sliced mushroom to each plate and garnish with Parmesan curls.

SMOKED PORTABELLA MUSHROOMS AND TOMATOES

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.