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.
Sent from my iPhone using
Weber Kettle Club mobile app
Topic: Stuffed portobello with spinach au gratin (Read 1640 times)