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!
It's so hard not to stuff these beauties with MEAT!!!!
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!
