Smokingportobello mushrooms is quite easy and does not require much time. You can find lots of recipes for these kings of the mushroom family which include grilled, baked andsauteed. There are almost as many ways to spell this mushroom (portabella,portobello,portabello) as there are to prepareportobellos. Both, Dictionary.com and Miriam-Webster refer to all three different spellings.Portobellos can be a meal all to themselves. I like to make them when smoking a pork butt or brisket. This usually takes 4 to 6 hours and the smoked 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
- 1 heaping teaspoon chopped garlic
- A few dashes of your favorite hot sauce. I do not like a high “vinegar content” hot sauce for the Portobellos. Fat Cat – Cat in Heat Hot Sauce is a good choice. It’s made with roasted tomatoes, Chipotle Peppers (smoked Jalapenos) and Ghost Peppers.
- 1 tomato, chopped
- 1 green onions, chopped
- Rinse the mushrooms is cool water. Turn the mushrooms upside down (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.
- Mix the olive oil, Worcestershire Sauce, garlic, onions, tomatoes 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. If you have any remaining basting sauce, then baste again.
Watch our step-by-step How to Smoke Portobello Mushrooms video for all of the details. This recipe is always a favorite for our guests.