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Recipe by Rivky Kleiman

Smoked Portobello Mushrooms

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Smoked Portobello Mushrooms
Parve Parve
Hard Hard
6 Servings
Allergens

Contains

- Gluten - Wheat - Soy
45 Minutes
Diets
- Vegan - Low Fat - Low Carb - Vegetarian - Pescatarian

There’s nothing as satisfying as having an inspiration work out as good as you imagined, or even better…. Whether you opt to plank-smoke your stuffed portobello mushrooms or simply bake them, I guarantee they will take center stage.

Ingredients

Main ingredients

  • 7 medium portobello mushroom caps

  • 2 tablespoons olive oil

  • 1 small onion, diced finely

  • 2 cloves garlic, crushed

  • 1 cup Beleaf Frozen Broccoli Florets, defrosted and cut into small pieces

  • dash Frank’s hot sauce, optional

  • 1/2 cup Baron Herzog Chenin Blanc or other dry white cooking wine

  • 1/3 cup Panko crumbs

  • 1 teaspoon dry oregano

  • 1 teaspoon dry basil

  • 1/2 teaspoon salt

  • 1/4 – 1/2 teaspoon pepper

  • garlic-and-basil-flavored olive oil (I use Zeta)

  • 6 tablespoons Haddar Teriyaki Sauce

Directions

Prepare the Portobello Mushrooms

1.

Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).

2.

Wash and clean mushroom caps: Remove stems, scrape out gills, and rinse and pat mushrooms dry. Separate caps and stems and set aside.

3.

Run water over two cedar grilling planks until soaked. Pat planks dry. Place in oven on middle rack and toast for five minutes.

4.

Remove planks from oven and place side by side in a deep double roasting pan. Spray planks with cooking spray.

5.

Finely dice mushroom stems along with one of the set-aside mushroom caps. 

6.

Pour in white wine and hot sauce. Turn heat to medium-high for three minutes to allow wine to evaporate slightly. Add in panko crumbs, oregano, basil, salt, and pepper. Mix well. Turn off heat.

7.

Place the six set-aside mushroom caps on the cedar planks. Drizzle with garlic-and-basil-flavored olive oil. Bake 10 minutes uncovered.

8.

Remove pan from oven. Fill each mushroom cap with filling and return to oven for 10 minutes. Remove pan from oven and drizzle one tablespoon of teriyaki sauce over each stuffed mushroom. Return to oven and bake for a final 10 minutes.

9.

Heat olive oil in a small frying pan and sauté diced onions and garlic for eight minutes. Add in chopped broccoli. Sauté, stirring, for three minutes.

Credits

Photography: Daniel Lailah Styling: Amit Farber

Recipe tags

beautiful presentation cedar planks easy gourmet holiday individual portions mushrooms party
Smoked Portobello Mushrooms

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Chaia Frishman
Chaia Frishman
7 years ago

I gotta somehow move At least to be next door to Rivky! These mushrooms are incredible!

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