Portabella Mushrooms

Dave

Hey Gang:[p]Has anyone fixed Portabella Mushrooms on your Egg? A lady at Sam's told me her husband fixes them on his gas grill & they turn out great. She said he just puts some butter on them & they were super. Any help would be appreciated.[p] Thanks
Dave

Car Wash Mike

<p />Dave,
They are great. I marinate mine in robust italian dressing. Brown some saugage. Cook gill side down, flip and fill with sausage and cheese. My guests just go crazy when I fix these.

Dave

Car Wash Mike,[p]Hey, Those look Great !! Do you just use American Cheese or does other types taste better?[p] Thanks
Dave

Unknown

Dave,
I do about the same. It doesnt take long if your temp is up round 400 or so. I brush with olive oil, do alot of asparaguss too and sprinkle with different rubs for flavor. I'm big on Tones Canada seasonin and Mustard Red Pepper.[p]gnb

Cornbread Willy

Dave,
I did some last weekend that came out awesome. Just brush the caps (I did 4 of them) with some olive oil and grill for about 10 minutes, turning at about 7. In the meantime, in a skillet saute some diced onion, celery and red bell pepper until tender. Add 2 T of hot sauce of your choice and about 1 t or more to desired taste of Old Bay Seasoning. Add about 6 oz of lump crab meat (actually, I used backfin because it was on sale) and just mix to warm. Take the shrooms off the heat and fill 'em with the mixture. It's definitely a fork as opposed to an eat with your hands kind of thing, but they were good. I got the recipe online somewhere and it called for breadcrumbs and chicken stock but I didn't do that - I don't like my crabcakes with a bunch of filler so I just left it out. Great app or first course. We served them along with rolled flank steak. MMMMM.

Steve-B

Dave,
I like to use Worchersier sauce and apple cider vinegar as a marinade. I also "stud" them with garlic. I grill them at ~400* 4 minutes gill side down, then flip add more marinade then 8 more minutes. 30 minutes in the marinade is usally enough flavor for me.

Car Wash Mike

Dave,
Experiment, I like the colby-jack mixture. I have found that fine shredded works best. Melts quicker.
I have them once a week. Sometimes just by themselves.[p]CWM

Dave

Car Wash Mike,[p]Thanks again. Everyone has been a big help. Can't wait till this evening to fix them. He He !!
Dave

QBabe

Dave,[p]I love portabellas on the egg. Check out my "Grilled and Stuffed Portabella Mushrooms" under Appetizers on my recipe page....[p]Tonia
:~)
[ul][li]QBabe's BBQ Adventures - Recipes[/ul]

Painter

Dave,[p]The recipes suggested below sound great.
I spoon in a little pesto and extra parmesan cheese in mine.
Mushrooms rubbed in olive oil.
Use any moderate temp you want. Longer times at a lower temp. Shorter time at higher temps. The results are the same. A very forgiving cook.
I do mine direct on a raised grid.
Semi soft textured mushroom is what I like.

Unknown

Car Wash Mike,[p]These look awesome. Do you scrape out some gills to make room for the sausage or do you just pile it on top?[p]Trying these Sunday.