Smoked Stuffed Portobello Mushrooms
Delicious and filling, this cedar plank smoked stuffed mushrooms recipe is perfect for a meatless Monday or as a dinner side dish.
My west coast friends introduced me to cedar plank cooking years ago. Over the years I developed really good grilled plank recipes for fish, primarily salmon and trout which is easy to find here in Texas. Cedar planks make it easy to impart smoky flavor without long slow cooking. I was ready or a change-up and figured if it works for fish, why not for vegetables given how straight up direct grilling can be a tricky proposition for most. This is especially true of delicate mushrooms. The cedar planks serves the dual role of flavor enhancer and protector from the flame.
Cedar is very fragrant so the mushrooms will have a nice aroma that contrasts well against the simple, yet flavorful stuffing mix. Feel free to create your own stuffing, but I limited this one to a few ingredients for purposes of time and flavor.
Cooking Tips for Smoked Stuffed Portobello Mushrooms
- Pre-soak the planks in water ahead of time, otherwise that will burn too fast over the direct flame
- Remove the portobello stems as they tend to be highly woody
- Remove the gills too. They’re absolutely edible, but for purposes of this recipe I prefer to remove them as they will actually turn the food brown which is not a good look when we’re talking about small white couscous pearls. Just use the tip of a spoon to scrape them out.
- Marinate the portobellos first. I typically use pineapple or orange juice, but balsamic vinegar works well too.
- If smoking the mushrooms and a meat protein at the same time smoke the portobellos on the upper rack, above your protein, in order to avoid cross-contamination from undercooked meat drippings onto the mushrooms
- Mushrooms have the potential to dehydrate so pay attention
- It goes without saying but cook/saute your stuffing vegetables first, as there isn’t enough grill time to cook them thoroughly.
- For non-vegan version, cheese and/or meat can be added (sausage and ground meats particularly) or cook separately as the main dish with the portobellos as the side dish.
Portobello Mushrooms Health Benefits
Portobello mushrooms have many health benefits that make them a good choice for dinner. They are low in saturated fat and cholesterol and high in fiber. One cup of mushrooms has the potential to provide us with 16 different minerals, vitamins, and phytonutrients. One Portobello mushroom has more potassium than a banana, which helps heart, muscle, and nerve function as well as maintain electrolytes and blood pressure.
Portobellos also are a rich source of copper, which helps our bodies produce red blood cells. They also provide us with riboflavin, niacin, and pantothenic acid three important B-complex vitamins. Riboflavin keeps our red blood cells healthy, niacin helps maintain our digestive and nervous systems, and pantothenic acid helps energy be released from the food we eat. Portobello mushrooms, like all fungi, are one of the only natural sources of vitamin D. That makes them a vegan source of vitamin D!
Can you reuse cedar planks?
Yes of course, and you should. Just be sure to rinse the plank off with soap and water and let dry after using. You can reuse them two or three times.
Can you use cedar plank in the oven?
Sometimes going outside isn’t an option for me, so with a few minor tweaks to the recipe you can definitely convert this recipe to oven use for similar delicious results. Simply bake in the oven at 400 degrees F for 10-12 minutes.
What if Cedar isn’t available?
Grilling planks are pretty common these days. I see them in grocery stores now, whereas before you’d only find them in hardware or specialty bbq stores. They come primarily in packages either in a variety pack or one singular wood including maple, hickory of mesquite. Either would work fine with mushrooms, but I find mesquite has such a strong flavor it can overpower all the other flavors.
Cedar Plank Smoked Stuffed Portobello Mushrooms recipe
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- 1 5x11 inch cedar plank
- 1 cup Israeli couscous cooked to package directions
- 1 tbsp Olive oil
- 1/4 cup Red onions diced
- 1 small Red pepper diced
- 2-3 Garlic cloves diced
- 1 bunch Kale/spinach roughly chopped
- 1 pinch Red pepper flakes
- 1/2 tbsp Smoked Paprika sweet
- Salt and Pepper to taste
- 1 tsp Dried oregano
- Optional - chorizo or bacon
- Optional - cheddar cheese
- 2 medium portobello mushrooms stems and gills removed
- Soak plank in enough water to cover for at least one hour. Place a weight on top so the plank remains submerged.
- Heat skillet on medium heat and add olive oil.
- Add onions and garlic sauce for 3 minutes then add peppers and spinach. Season with spices cooking for a minute or two more.
- Add the couscous, mixing well and cook for a minute.
- Remove from heat and set aside
- Grill the planks uncovered over medium heat 3-5 minutes until planks begin to smoke.
- Brush your mushrooms on the bottom with olive oil and only place them on the grill for 2 to 3 minutes just to get grill marks, caps up. Remove and let them cool completely. If moisture appears just pat with a paper towel.
- Place mushroom caps on the planks stem side up. Spoon couscous mixture into the mushroom caps. Cover and grill about 15 minutes or until mushrooms are browned and the stuffing is heated through.
- Transfer planks with mushrooms to a serving platter. Garnish with fresh herbs