Smoked Portobello Mushrooms on the Grill
These smoked portobello mushrooms are an excellent whole-ingredient meatless alternative that take very little time to prepare. Serve them as a main dish or a side dish for any occasion.
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Ingredients
- 2 Portobello mushrooms
- ½ teaspoon salt
- ¼ teaspoon Black pepper
- ¼ 1 Chili pepper Aleppo, or other choices of chili
- 1-2 tablespoons Balsamic vinegar
- 3-4 sprigs Thyme
- 1 tablespoon oil
- 1 cup Wood chips
Instructions
- Wash and clean the mushrooms. Turn the stem side up and sprinkle salt, pepper, and chili pepper.
- Drizzle vinegar into the gills.
- Sprinkle chopped thyme. Place in an airtight container and refrigerate for at least 2 hours.
- In the meantime, soak the wood chips and prepare the smoking pan. (see instructions in the post).
- When ready to smoke, preheat the outdoor grill to 220° F (105° C) and place the broiler pan on the gill. Brush the mushrooms with oil and place them on the broiling pan.
- Cook for 30-40 minutes. The mushrooms are ready when a skewer easily pierces through the mushroom.
Notes
Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
- Marinate mushrooms for maximum flavor absorption.
- Keep mushrooms stem side up to retain juices.
- Allow mushrooms to rest before slicing.
