Stuffed Mushroom Recipe?
- Thread starter scripts22
- Start date
fishingbouchman
New member
PB has a good portabella pizza recipe.
Ozric
New member
This is not a recipe for stuffed mushrooms, it's for a portobello mushroom burger (based on an old Traeger recipe). Perhaps you can adapt it?
Smoked Portobello Mushroom Burgers
Ingredients:
4 large Portobello mushrooms, each 4- to 5-inches across
3/4 cup Carne Asada Marinade, or your favorite marinade for beef
1 onion, peeled and sliced into 1/2-inch rounds
4 ounces mozzarella or Muenster cheese, thinly sliced
1 large ripe tomato, thinly sliced
4 tablespoons butter, melted
4 large Kaiser-style hamburger rolls, split
1 large ripe tomato, thinly sliced
Pickles, lettuce leaves, mayonnaise, mustard, and ketchup for serving
Preparation:
Wipe the mushroom caps clean with a damp paper towel. Remove the stems. Put the mushrooms and the onion slices into a resealable bag along with the Carne Asada Marinade. Marinate, refrigerated, for 4 to 6 hours. Drain. You can refrigerate the marinade and reuse if desired, since it only touched vegetables, and not meat.
When ready to cook, preheat the grill to 180°F.
Arrange the mushrooms (gill-side down) and onion slices on the grill grate and smoke for 30 minutes. Increase the temperature to 350°F, and flip the mushrooms gill-side up. Cook the mushrooms and onions for 15 to 20 minutes more, or until the mushrooms are tender. The onions can still retain a bit of crunch. When the mushrooms are almost done, top each with one-fourth of the cheese. Brush the cut sides of the rolls with the melted butter. Grill, cut-side down, for a few minutes, or until they just begin to brown.
Transfer the bottom halves of the buns to plates or a platter. Top with the cheese-filled mushroom, onion slices, tomato, pickle, lettuce leaves, and bun tops. Serve with the suggested condiments.
Smoked Portobello Mushroom Burgers
Ingredients:
4 large Portobello mushrooms, each 4- to 5-inches across
3/4 cup Carne Asada Marinade, or your favorite marinade for beef
1 onion, peeled and sliced into 1/2-inch rounds
4 ounces mozzarella or Muenster cheese, thinly sliced
1 large ripe tomato, thinly sliced
4 tablespoons butter, melted
4 large Kaiser-style hamburger rolls, split
1 large ripe tomato, thinly sliced
Pickles, lettuce leaves, mayonnaise, mustard, and ketchup for serving
Preparation:
Wipe the mushroom caps clean with a damp paper towel. Remove the stems. Put the mushrooms and the onion slices into a resealable bag along with the Carne Asada Marinade. Marinate, refrigerated, for 4 to 6 hours. Drain. You can refrigerate the marinade and reuse if desired, since it only touched vegetables, and not meat.
When ready to cook, preheat the grill to 180°F.
Arrange the mushrooms (gill-side down) and onion slices on the grill grate and smoke for 30 minutes. Increase the temperature to 350°F, and flip the mushrooms gill-side up. Cook the mushrooms and onions for 15 to 20 minutes more, or until the mushrooms are tender. The onions can still retain a bit of crunch. When the mushrooms are almost done, top each with one-fourth of the cheese. Brush the cut sides of the rolls with the melted butter. Grill, cut-side down, for a few minutes, or until they just begin to brown.
Transfer the bottom halves of the buns to plates or a platter. Top with the cheese-filled mushroom, onion slices, tomato, pickle, lettuce leaves, and bun tops. Serve with the suggested condiments.
TrickyDick
New member
One of my employees makes a pretty killer Reuben stuffed mushroom with kraut, corned beef, and I think some stinky Swiss cheese and 1000 isle dressing. I will see if she wants to share the recipe, but that concept might be worth a shot. She does them in a regular oven though, so probably even better on a Pellet smoker and with some rub of course...
TD
TD