For the second year in a row, I smoked some turkeys for my students for a little late Thanksgiving/holiday cheer (so many of them are so far from home and miss out). One of my students is a vegetarian (old Indian word meaning "bad hunter"), so I smoked her a couple of portobellos.
It's so hard not to stuff these beauties with MEAT!!!! That is what they're meant for, IMHO. I started with a base of softened cream cheese, rice, and Italian bread crumbs. Before stuffing, I poked the caps several times with a knife tip to allow moisture to drain (otherwise, these puppies get really soggy).
Added some chopped pineapple to one and parsley to both...
Topped with 3 cheeses: moz, cheddar, and parmesean...
Into the smoker for about 1.5 hours at 235*ish, and they looked like this:
They sure were tasty! She couldn't eat both, so some others (including me) got a sample taste. They didn't last long. I probably won't use a rice base again, though. These were not as rich and flavorful as my other versions of this dish. Usually I will add spinach, tomatoes, chiles, etc. if I'm keeping it vegetarian. My reason for keeping this version so simple was that I did not know my student's tastes.
Thanks for looking!