Smoked Portobello Mushrooms, Fun with fungi

 

 

 

 

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What’s Fungi?

This is a group of organisms that include yeasts, molds, mildews and MUSHROOMS!  That’s right!  Mushrooms are a fungus but a good one.

As a water-rich fungus containing 85-95% water content, mushrooms develop from a nodule which forms the common stem and gill top.  There are lots of mushroom types and not all of them are edible.  Be sure to stick to mushrooms you purchase in the store and leave the wild ones to the forest animals.

A Healthy Fungus for More Nutrition

One benefit of mushrooms used for grilling and smoking is due to all that water content, they infuse smoke vapor quickly.  This gives the mushrooms a deeper flavor that is even more earthy then when they are raw.

Here’s a super easy appetizer or main entrée that features large Portobello caps.  Portobello mushrooms are very “meaty” and the larger ones tolerate grilling and wood smoking well.  Their large size mean you can easily place them directly on the grill grate but given all the water they will expel, save messing up your grill and use a sheet pan or aluminum foil.

Give this one a try and I’ll bet you’ll start keeping this fungus around in your refrigerator for a quick and easy snack, appetizer or meal.

Smoked Portobello Mushrooms (Serves 8-10)

Ingredients:

12 large Portobello mushrooms

16  ounces Bruschetta or salsa (homemade or store bought)

12-16 ounces of fresh mozzarella

Bunch of fresh basil leaves roughly chopped for garnish

Start by preparing a charcoal or gas grill or smoker to reach a cooking temperature of 250°F.  I prefer to use a two-zone or indirect cooking set up which is heat on only one side of my grill.  My tray will be placed on the no heat side.  Cooking wood preferences are either wood chips or chunks– both will do the trick for you!.

While the equipment is heating, clean the mushrooms well and remove the stems (save the stems for another recipe).  Pat the mushrooms dry.  Line a sheet pan or cookie sheet with foil, or use a disposable foil pan.  Make sure the pan you select will fit on your grill or smoker.  Place the mushroom caps on the sheet pan, cap side up.  Spoon the Bruschetta or salsa into the mushroom cap, ensuring an even coating on the entire cap.  Place thin slices of fresh mozzarella on top of the Bruschetta or salsa filled caps.  Place the tray on the grate and cook/smoke for about 25 minutes or until the mushrooms are heated thru and the cheese is golden on top. Remove the tray carefully from the grill once the mushrooms are cooked thru being careful not to spill the rendered water that has accumulated on the tray surface.   Chop some fresh basil leaves and sprinkle over the finished mushroom caps.  Serve hot.