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Grilling Portabella Tops?? Help!!

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Ala-Egg
Ala-Egg Posts: 162
edited November -1 in EggHead Forum
My wife and I are going to grill portabella mushroom tops over the weekend. What temp? Indirect or direct?
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  • Wise One
    Wise One Posts: 2,645
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    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.
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  • Ala-Egg
    Ala-Egg Posts: 162
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    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!!
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  • SMITTYtheSMOKER
    SMITTYtheSMOKER Posts: 2,668
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    I like to slather with melted butter while grilling direct at 350ish.

     

    -SMITTY     

    from SANTA CLARA, CA

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  • Mr. & Mrs Potatohead
    Mr. & Mrs Potatohead Posts: 2,037
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    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).
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  • BobS
    BobS Posts: 2,485
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    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.
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