I made a plethora of food on Sunday, but the standout were these stuffed portobellos, so I thought I'd share with the group.
Bacon + Onion + Cast Iron + shorty 18" redhead.
There were six caps originally, I used one whole cap + the stems for the filling.
Deglazed the onion bacon mix with red wine. (San Sebastian is a local winery in St. Augustine and their table red is pretty awesome for the $)
Threw in the chopped mushrooms and a bag of spinach.
Then a block of cream cheese. I was gonna make a joke about tofu, but this is serious bizness now.
After mixing and cooling.
I brushed each side of each mushroom cap with EVOO and applied liberal S&P before stuffing with the cooled mixture.
Inspired by the crispest wings I'd ever made earlier in the day, I decided I'd try an au gratin so that each person would have their own stuffed mushroom "casserole". I melted butter, mixed in bread crumbs, and topped the mushroom with the mixture to kinda seal it all in.
Then onto the SSP placed around a mini chimney full of KBB for about 45 minutes, no turning at all.
Wish I had a cross-section pic of the final product, but it was pretty awesome. Next time I'll make two caps per person since it served as the veggie.
Thanks for looking.
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