Plank-Smoked Portobellos Recipe

Plank-Smoked Portobellos Recipe

09:39:00
Plank-Smoked Portobellos Recipe

Plank-Smoked Portobellos
SOAK 1 hour
PREP 25 minutes
GRILL 18 minutes
SERVES 4

Ingredients:
  • 1 14x6x¾ -inch pecan or cedar grilling plank
  • 5 medium portobello mushrooms
  • 1 Tbsp. olive oil
  • ½ cup chopped onion
  • 2 cloves garlic, minced
  • 1 5-oz. pkg. fresh baby spinach
  • ¾ cup coarse soft white bread crumbs (1 slice bread)
  • ½ cup shredded sharp white cheddar cheese (2 oz.)
  • 2 Tbsp. chopped pecans
  • 1 Tbsp. snipped fresh sage
  • 1 Tbsp. spicy brown mustard

Directions:
  1. Soak plank in enough water to cover at least 1 hour. Place a weight on plank so it stays submerged.
  2. If present, remove stems from four of the mushroom caps; chop stems. Chop the fifth mushroom cap. Scrape and discard gills from the remaining four mushroom caps.
  3. For filling, in a large skillet heat oil over medium heat; add chopped mushroom and stems, onion, and garlic. Cook and stir about 5 minutes or until vegetables are tender. Stir in spinach; cook and stir about 2 minutes or until wilted. Remove from heat. Stir in the remaining ingredients.
  4. Grill plank, uncovered, over medium heat 3 to 5 minutes or until plank begins to crackle and smoke. Meanwhile, grill mushroom caps, stemmed sides up, uncovered over medium heat about 3 minutes or until grill marks appear. Place mushroom caps on plank, stemmed sides up. Spoon filling into caps. Cover and grill about 15 minutes or until mushrooms are browned and filling is heated through.
  5. Transfer plank with mushrooms to a serving platter. If desired, top with small fresh sage leaves.

Nutritions:
Per Serving 186 cal., 11 g fat (4 g sat. fat), 15 mg chol., 241 mg sodium, 15 g carb., 3 g fiber, 4 g sugars, 8 g pro.
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