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Cajun Shrimp Stuffed Portobello

post #1 of 12
Thread Starter 
I was poking around yesterday and saw several threads about stuffed mushrooms and even found some about Portobello's.

I love to grill stuffed Portobello's, so why not try the smoker as many of you had done. They are like Fatties - you are only limited by your imagination.

Here's my take on a smoked stuffed Portobello. Thanks to this who have posted on this forum for some nice ideas.

We served it as a side with smoked prime rib last night. Great somkey and meaty flavor and the filling and shrimp were great. Try it!
post #2 of 12
Wow that looks great. I cook pbellas on the grill frequently but have only smoked them a couple of times. Don't remember what I stuffed them with. Will try this for sure.

post #3 of 12
Looks like a great recipe, though you got something wrong, 4 servings?
Only if I make 4 of them, I'm keeping a full cap to myself. Luckily for me most around here don't care for shrooms.
post #4 of 12
We love the stuffed portabellas around here. I had a sauce that we put on top that would sent this recipe over the top for sure. It's bolsamic vinigar sauce where you add it with dang it but then you drissle it over the top. But I really like the recipe you have given to us and your little tutorial that you have there. I thought I saw it with your prime rib that you did prior.
post #5 of 12
Thread Starter 
Tell me about that balsamic vinegar sauce again? Not sure I got it. Thanks.
post #6 of 12
Worked in a restaurant where the portabello's were marinated in a balsamic and olive oil marinade with lots of seasonings, then grilled like a burger. They were great, not sure I would marinate that heavily before putting on the smoker but a mixture of olive oil, garlic, balsamic and some other herbs drizzled on one afterwards might be pretty good.
post #7 of 12
That is excellente John.Thanks for sharing this...PDT_Armataz_01_37.gif
post #8 of 12
Looks Awesome...PDT_Armataz_01_37.gif
post #9 of 12
Thread Starter 
Thanks for the compliments, guys. I like the idea of a balsamic drizzle - got to think about maybe a balsamic reduction with some EVOO herbs - thyme and oregano maybe, S&P, etc. Will play around with that. Kinda making a balsamic vinagrette.

Doing 3-4 more Sunday.
post #10 of 12
Wow, very nice! I don't understand how anyone could just have 1/4 and not want MORE PDT_Armataz_01_12.gif

Looks fantastic! PDT_Armataz_01_37.gif
post #11 of 12
Thread Starter 
Rivet - it was up against smoked prime rib. Prime Rib won - - LOL
post #12 of 12
I just wanted to say thanks to John for this recipe of the Cajun Shrimp Stuffed Portobello. We just finshed eating it along with my first Prime Rib and it was great and thanks again John and the rest of you guys for all the help.

Capt. Jim Lemke
Odessa, Fl
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