Re: Smoked Portabella's and Pork ChopsThanks Bob-BQN, ya got me, a quote comes to mind, (never judge a book by it's cover) but, your gonna have to keep this quiet, I have a rough image to "BEAR". :lol:
Dutch, your a man after my own heart, I would consider it an honor to share my recipe. I like to find the biggest portabells caps I can find (you can really pile em high) or the giant white buttons when available. Scoop out the caps,, not too deep or they will fall apart, or split. In a skillet I brown about half pound of sausage (I like sage) any kind will do, drain off excess liquid, move sausage to outsides of skillet and add a couple hunks of real butter (I know, I know) saute in a good amount of garlic (fresh and diced small) add the mushroom pcs (scooped out earlier) and some garlic and herb seasoning, and maybe a pinch of kosher salt, mix with meat and simmer. Only cook until the mushroom pcs start to soften and the garlic turns opaque. Add a little to each cap, layer of mozzarella, a little more stuffing and then a big handful of cheese to cover the entire top. I usually put in the smoker when the pork chops (1" thick) are about half done. Watch for the cheese to start melting and the mushroom caps start to soften, I turn up the heat and remove when the cheese starts to brown on top. Wow, this sounds like alot of work, but it's really not. Also good with chopped up smokey links, pulled pork, I sometimes add some onion, and or chives.
A word of caution, keep samplers a safe distance from the skillet, you won't have any stuffing left for the mushroom caps. Enjoy, BEAR
OH :roll: I also added a small amout of the cooked wild rice to the stuffing, man, I should make notes.