This is something I came up with last year, on the fly, when I accidentally forgot to buy the typical balsamic ingrediants for portobellos, with buddies coming over for a parking lot cookout. I did have stuff for guac though, so essentially diced all that suff up much finer than I usually would (I like a chunky guac), and improvised the butter for the fat needed.
The buddy from south Texas loved it, as did I. The buddy from Cinci...??? Well, I could tell it wasn't what he thought of as a stuffed mushroom, as there was no cheese, but he didn't complain.
The weather is still quite cold out here, but the wind was quite negligable, so I decided to do these again while shoveling about 10" of snow off the upper deck.
Mise en place.... red onion, garlic, tomato,cilantro, jalapeno, butter, lime, salt, pepper. and of course... portobello.
Slow cooking the japs with butter I find brings out the sweetness in them. The first time, I used fresh. This time pickled. You can't really go wrong either way. These are somewhat indirect, as I have the Ranger's heat shield in place.
Prior to placing these on the indirect side, and on the grill extender, they were brushed on the exterior with melted butter. This, I believe, assist with smoke absorption and color. Lots of Buttah...
Next, I toss some wood chunks (I have a small bag of post oak I brought up from Oklahoma last year), close it up and let her smoke while melting the butter. It's a good time for me to shovel some snow...
Once the butter is melted and there is a bit more room for the onion and garlic, it is added. I'm sure that if you have some prepared compound butter, or whatnot, that would be just as good... this is just my take. A little salt and pepper at every stage... but it is possible to go overboard on that salt, so easy does it. Close it up and let it all meld together for a bit. Sorry, I deleted this pic, but I go pretty heavy on each. You do you though....
I shovel more snow.
After a bit, open her up and add some lime juice. Half of a lime was plenty for these 3 Bellos...
Those japs are turning sweet by now, and have a bit of sear to them, but I want a bit more, so I removed the heat deflector and raised the firebox/coals to as high as I can, right underneath the grillgrate, and let them fry. I like them diced...
The tomato and cilantro go on just before I pull the japs for dicing... there isn't much heat left out there in this weather, but there is enough to just warm the final ingrediants a bit, & not really cook them. Add the japs back in... salt and pepper to taste.
Plate...
Enjoy...
The buddy from south Texas loved it, as did I. The buddy from Cinci...??? Well, I could tell it wasn't what he thought of as a stuffed mushroom, as there was no cheese, but he didn't complain.
The weather is still quite cold out here, but the wind was quite negligable, so I decided to do these again while shoveling about 10" of snow off the upper deck.
Mise en place.... red onion, garlic, tomato,cilantro, jalapeno, butter, lime, salt, pepper. and of course... portobello.
Slow cooking the japs with butter I find brings out the sweetness in them. The first time, I used fresh. This time pickled. You can't really go wrong either way. These are somewhat indirect, as I have the Ranger's heat shield in place.
Prior to placing these on the indirect side, and on the grill extender, they were brushed on the exterior with melted butter. This, I believe, assist with smoke absorption and color. Lots of Buttah...
Next, I toss some wood chunks (I have a small bag of post oak I brought up from Oklahoma last year), close it up and let her smoke while melting the butter. It's a good time for me to shovel some snow...
Once the butter is melted and there is a bit more room for the onion and garlic, it is added. I'm sure that if you have some prepared compound butter, or whatnot, that would be just as good... this is just my take. A little salt and pepper at every stage... but it is possible to go overboard on that salt, so easy does it. Close it up and let it all meld together for a bit. Sorry, I deleted this pic, but I go pretty heavy on each. You do you though....
I shovel more snow.
After a bit, open her up and add some lime juice. Half of a lime was plenty for these 3 Bellos...
Those japs are turning sweet by now, and have a bit of sear to them, but I want a bit more, so I removed the heat deflector and raised the firebox/coals to as high as I can, right underneath the grillgrate, and let them fry. I like them diced...
The tomato and cilantro go on just before I pull the japs for dicing... there isn't much heat left out there in this weather, but there is enough to just warm the final ingrediants a bit, & not really cook them. Add the japs back in... salt and pepper to taste.
Plate...
Enjoy...
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