Yesterday when we smoked the tri-tip steak in our Grapevine & Applewood blend for smokers, we also smoked some large beautiful portobello mushrooms so that we could have delicious smoked portobello mushroom burgers for dinner.
We did our usual marinade (salt, pepper, olive oil and garlic ["spog"]) with one additional ingredient -- a little balsamic vinaigrette. We then put the mushrooms in the refrigerator for a few hours to marinade.
Here they are smoking in the Applewood blend:
And here they are, all ready to be made into delicious, juicy portobello burgers.
Chef's Tip: Grill the portobello mushrooms cap up first. Then turn them over and grill them cap down until they are almost finished. Then add a slice of cheese when they are almost done. (We love it with brie). The result is AMAZING!
To make the burgers, we grilled some buttered bread, spread the slices with some of the melted brie cheese, and then just added lettuce and tomato. And we served it with a light pasta salad. The portobello 'patties' were so juicy and delicious, we vowed to make more of these very soon!
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To find out more about the Wine'd Up in Smoke blend used in this recipe:
