| Portabella Burgers |
Recipe Type: Main
Author:
Did some of these today and happened to have a camera handy. The portabellas came from Sam’s; they consistently have the biggest I’ve seen. The buns were cheap and small so they make the burgers seem bigger too. Onions were done on the range inside. I usually like to top these with a circle of soft goat cheese but didn’t have any on hand at the time. The olive wood produces a very earthy and rice flavor – similar in potency to black walnut but with a completely different taste. A little goes a long way, so the small size of the box isn’t an issue. I think it will be tremendous with lamb, which is where I plan to use it next. The flavor is probably too strong for long smoke sessions or cooking mild meats like pork and chicken. Looks promising for things like beef, mutton and game meats though.
Ingredients
- 1 Cup Beef Broth
- ¼ Cup Wooster
- ¼ Cup Olive Oil
- ¼ Cup Maple Syrup
- 2 Tbsp BBQ Rub of choice
Instructions
- Whisk all ingredients together. Cut off any stems from 4 large portabella mushroom caps. Arrange caps gill side up in shallow baking dish. Pour some of the marinade over each mushroom. Refrigerate for 15 minutes, then turn and marinate another 10 minutes, making sure each ‘shroom is well covered.
- Put gill side up on a 275* smoker set up for direct cooking with a robust flavor wood. Cook until mushrooms shrink by a third, then flip and cook gill side down until they reach a soft, meaty texture in the center.
- Serve on steamed buns topped with caramelized onions.
Notes
Recipe Submitted by: Gowan Fenley (Grill Dome Community)