Smoking portobello mushrooms on a propane grill can infuse them with a delicious smoky flavor and make them a great addition to your barbecue or meal. Here's a step-by-step guide on how to do it by Papa Ken at Maine Grilling Products.
Ingredients and Supplies:
- Portobello mushrooms
- Propane grill
- Smoking wood chips (e.g., hickory, mesquite, apple, or cherry)
- Aluminum foil
- Olive oil
- Salt and pepper
- Basting brush
Instructions:
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Preheat the Grill:
- Start by preheating your propane grill. Turn on one side of the grill to medium-high heat and leave the other side turned off. This will create an indirect heat zone for smoking.
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Soak Wood Chips:
- While the grill is preheating, soak your wood chips in water for about 30 minutes or purchase some presoaked wood chips like Spiced Rum Hickory. This will help them smolder and produce smoke instead of burning up too quickly.
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Prepare the Mushrooms:
- Clean the portobello mushrooms by gently brushing off any dirt and removing the stems. You can save the stems for other recipes like sauces or stocks.
- Lightly brush both sides of the mushroom caps with olive oil and season them with salt and pepper. This will help the mushrooms brown and absorb the smoky flavor.
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Prepare the Grill for Smoking:
- If your propane grill has a smoker box or a dedicated smoker tray, fill it with the soaked wood chips. If not, you can make a smoke packet with aluminum foil.
- To make a smoke packet, place a handful of soaked wood chips in the center of a sheet of aluminum foil. Fold the foil over and seal it tightly, leaving a few small holes in the top to allow smoke to escape. Place the smoke packet directly on the grill grates over the lit burner.
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Smoke the Mushrooms:
- Place the seasoned portobello mushroom caps on the grill grates on the side of the grill that is turned off (indirect heat zone). This allows the mushrooms to cook indirectly and absorb the smoky flavor.
- Close the grill lid to trap the smoke inside. Adjust the heat to maintain a temperature of around 225-250°F (107-121°C). You may need to lower the temperature on the lit side of the grill to achieve this.
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Monitor and Baste:
- Keep an eye on the mushrooms as they smoke. They will take about 30-60 minutes to smoke, depending on their size and your desired level of smokiness.
- Every 15-20 minutes, open the grill and baste the mushroom caps with a little more olive oil or a marinade of your choice. This will help keep them moist and flavorful.
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Check for Doneness:
- The portobello mushrooms are done when they have a tender texture and have absorbed a good amount of smoky flavor. You can check for doneness by poking them with a fork; they should be soft.
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Serve:
- Once the mushrooms are done, remove them from the grill and let them rest for a few minutes before serving. You can slice or serve them whole, depending on your preference.
Smoked portobello mushrooms make a great side dish, topping for burgers, or addition to salads. Enjoy the rich, smoky flavor they bring to your meal!