Smoked Portobello Mushroom Recipe
There are almost as many ways to spell this mushroom (portabella, portobello, portabello) as there are to prepare portobellos. Both, Dictionary.com and Miriam-Webster refers to all three spellings.
This is a very easy dish to make, but you do need a Smoker.
Portobellos can be a meal all to themselves. I like to make them when smoking some pork. This usually takes 4 to 6 hours and the mushrooms are ready in 2 hours. The portobellos make a great "mini-meal" before your meat is ready.
- 2 Large Portobello Mushrooms
- 2 tablespoons extra virgin olive oil
- 2 tablespoons Worcestershire Sauce. I prefer Cajun Power's Worcestershire Sauce. It is thicker than most other brands and has a bolder flavor.
- 1 clove garlic, chopped
- A few dashes of your favorite hot sauce. For this dish, I do not like a vinegar tasting hot sauce.
- 1 tomato, chopped
- 1 green onions, chopped
- Rinse the mushrooms is cool water. Turn the mushrooms upside down and (gills facing up) and scrape out the gills using a butter knife or spoon. When finished, rinse the mushrooms again to remove any small pieces of the gills. (The portobello on the left still has the gills and the gills are removed on the right).
- Mix the olive oil, Worcestershire Sauce, chopped garlic and hot sauce together in a small bowl.
- Once your Smoker has reached 225 degrees, baste the top and bottom of the portobellos. With the gill side down, place portobellos in the smoker.
- After 1 hour, baste the portobellos again.
- After 2 hours, remove the portobellos from the smoker, baste again. Then garnish with chopped tomato and green onion