Smoked Portobello Mushrooms with Herb Marinade
Large portobello mushrooms are marinated in a spiced herb marinade and then hot-smoked. The meaty texture of the portobello absorbs smoky flavor exceptionally well, resulting in an intensely aromatic outcome. Apple and alder wood provide a mild, fruity smoke note that beautifully complements the mushrooms' natural flavors.
Ingredients(for 1 kg)
Instructions
Preparation & Marinating
10 min + 1-2 hrsClean portobello mushrooms with a damp cloth and remove the stems. Mix all marinade ingredients. Place mushrooms gill-side up in a shallow dish, evenly distribute marinade into the gills and over the caps, and marinate for 1-2 hours at room temperature.
Smoking
1-2 hrsPreheat smoker to 110-120 °C and add apple and alder wood chips. Place portobello mushrooms gill-side up on the grate. Smoke at 110-120 °C until internal temperature reaches 70-75 °C. The mushrooms should be soft and juicy but retain their shape.
Serving
5 minLet smoked portobellos rest briefly and use the smoky liquid collected inside as a sauce. Sprinkle with fresh herbs and serve with toasted bread, polenta, or as a steak substitute.
Pro Tip
Smoke portobello mushrooms gill-side up so the marinade stays in the gills and the mushroom remains juicy. Excess liquid will form during smoking and should not be discarded — it concentrates into a flavorful sauce.
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