Putting together a PP smoke for my students tomorrow afternoon (a little friendly competition with the boss again!). Of course, there are always a couple of vegetarians (= old Indian word for "bad hunter" :-D ) in the crowd, so I throw a couple of Portobellos in the smoker for those poor, unfortunate, misguided souls.
This round was a tweak of a recipe I used for my last competition with the boss. I stuffed the mushrooms with a mix of Ricotta, mozzarella, and parmesan cheeses. I sauteed garlic and spinach (very quickly) and mixed with raw, chopped onion. Olive Oil, salt, pepper, and Italian bread crumbs were added to the mix and piled on the caps. Picked up a great tip here on SMF: poke the top of the cap a few times with a knife to let the moisture drain out through the cap & the grate. It worked great! No soggy shrooms! Here they are just after pulling them from the smoker -- about 1.5 hours in the smoky goodness:
All I can think of is how much better these would be with sausage, chopped bacon, or both in that stuffing mix!!!! Oh well. These aren't for me anyway. I'll have to save that for the upcoming long weekend!
Cheers everyone! Thanks for looking, and have a blessed Memorial Day! And please take a moment to:
- Fly your flag
- Pause to remember and give thanks for those who "gave the last, full measure of devotion..." (A. Lincoln, Gettysburg Address)