Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Grilling Portabella Tops?? Help!!

Ala-EggAla-Egg Posts: 162
edited 9:35PM in EggHead Forum
My wife and I are going to grill portabella mushroom tops over the weekend. What temp? Indirect or direct?

Comments

  • Wise OneWise One Posts: 2,645
    I cook mine at about 350 direct for about 10 minutes a side. The last ones I did, I first covered pretty well in some rub (Dizzy Pig Cow Lick) and started grilling gill-side (bottom) down. After about 7 minutes I flipped them and cooked for an additional 7 minutes. I then filled it in with some mozzarella cheese and let it grill for an additional 5 minutes. We then ate them hamburger style (on a bun with mustard,ketchup, lettuce and tomato) and they were delicious.
  • Ala-EggAla-Egg Posts: 162
    Thanks Wise One, we are going to make little pizzas out of them, but the grilling part should be the same, thanks for the help!!
  • I like to slather with melted butter while grilling direct at 350ish.

     

    -SMITTY     

    from SANTA CLARA, CA

  • This is REALLY GOOD!

    SMOTHERED PORTABELLA MUSHROOM CAPS
    North Portage Smoke-Shack
    From JB with inspiration from Pat in Melbourn, FL

    1)) Start with 4 to 6 large caps (about 12 to 16 oz.), stems removed.
    Mix together about 2 T. olive oil, about 1/2 C. red wine, a dash of salt and fresh ground mixed pepper. Put mushrooms and the mix in a sealed bag, turning to coat well, and refrigerate for at least an hour.

    2)) Fire the Egg and stabilize at 400 F.

    Meanwhile:
    Sauté your choice of a topping in about 1 T. olive oil.
    I like a mix of onion, garlic, sweet peppers, mild peppers and a bit of hot pepper.

    3)) Using a raised grid (3-1/2 to 4"), cook direct with "gill side" down for about 8 to 10 minutes.

    4)) Remove, flip and top the caps like a pizza.
    My toppings (most often used) are a thin smearing of "Clasico" Basel Pesto, the saute' mix and then topped with a mix of cheeses (chedder, motzarella, jack and fetta.

    5)) Return to the grill, cooking until the cheese is bubbley (about 5 minutes).
  • BobSBobS Posts: 2,485
    I really like to remove the stem and then use a teaspoon to remove the gills. They are actually a little bitter and IMHO it improves both the appearance and the flavor.

    Smear a little pesto inside the cap and then top as desired with cheese, prosciutto, etc.

    I cook them direct, on a raised grate, at about 350-375 and never flip them over.
Sign In or Register to comment.
Click here for Forum Use Guidelines.