Smoked Portobello Mushrooms

Discussion in 'Fruit, Nuts & Vegetables' started by jjrokkett, May 29, 2009.

  1. jjrokkett

    jjrokkett Meat Mopper

    Smoked some portobello mushrooms: Two I filled with shrimp and cream cheese and the other two I had some canned smoked crab left over that needed to get used w/ cream cheese as well.




    Chopped the shrimp up and added a few chopped bell peppers, capers some breadcrumbs and fresh parsley.


    Cleaned out the caps and laid down some mozzarella cheese before stuffing them...


    Forgot to take some pic's of the crab stuffing but I added some bell peppers to these too. And some more mozzarella topping on the shrimp ones.
    Here they are stuffed



    In the smoker. I used foil since I read that the tops turn out too smoky.






    And finished.....



    I thought the shrimp ones were pretty good - the crab is still up for debate though!
    I should have smoked just the tops prior to stuffing to get out the water...fyi

    Thanks for looking
     
  2. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    They look really good. It's on my to do list now. [​IMG]
     
  3. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Yet another great idea from the people from SMF looks and I bet taste awful yummie I bet.
     
  4. nomorecoop

    nomorecoop Meat Mopper SMF Premier Member

    Looks great!!!

    If you take a toothpick and poke a couple of holes in the caps, the water will drain out as you're smoking.
     
  5. How long and at what temp did you cook these? May try them today with my chicken and ribs - they look GREAT!
     
  6. cowgirl

    cowgirl Smoking Guru OTBS Member

    Great looking shrooms!! [​IMG]
     
  7. alx

    alx Master of the Pit OTBS Member

    Looks great JJRokkett.I have been itching for some mushrooms.Thanks for q-view.
     
  8. jjrokkett

    jjrokkett Meat Mopper

    Indy - cooked them at 225 for about 45 minutes or so. Good luck!
     
  9. rivet

    rivet Master of the Pit OTBS Member

    These look outstanding and make my mouth water, however my wife thinks it's a travesty to smoke a mushroom. She says they take up too much smoke flavor.

    Your thoughts? (I've never smoked a shroom)


    [​IMG]
     
  10. sumosmoke

    sumosmoke Master of the Pit OTBS Member SMF Premier Member

    Props on the outstanding idea and creativity on that smoke. Ports are so big and meaty that I bet they held the smoke flavor quite well. What kind of wood did you use to kiss those?
     
  11. jjrokkett

    jjrokkett Meat Mopper

    I used actually used some cherry on this and gave it a smooth smoke taste.

    Thanks all for the good feedback!
     
  12. erain

    erain Master of the Pit OTBS Member SMF Premier Member

    nice job on the bellas!!! love em smoked, been using cherry and i do set mine in a tin foil tray as well. also poke a hole in bottom side so the water drains a bit. nice job!!!
     

Share This Page