Cedar Plank Stuffed Portobellos Recipes

CEDAR-PLANK STUFFED PORTOBELLOS

Cedar-Plank Stuffed Portobellos image

When we were newlyweds, my father-in-law made us stuffed portobello mushrooms. I've tweaked the recipe for our tastes. I like to serve it with salad and potato wedges. -Katie Stemp, Tacoma, Washington

Provided by Taste of Home

Categories Side Dishes

Time 45m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

6 cedar grilling planks
1/2 pound fresh chorizo or bulk spicy pork sausage
10 bacon strips, diced
1 large sweet red pepper, finely chopped
1 medium onion, finely chopped
2 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes
1/8 teaspoon cayenne pepper
1/2 cup grated Parmesan cheese
6 large portobello mushrooms (4 to 4-1/2 inches)

Steps:

Soak planks in water at least 1 hour. In a large skillet, cook chorizo and bacon over medium heat 10-12 minutes or until chorizo is fully cooked and bacon is crisp. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon in pan., Add pepper and onion to drippings; cook and stir over medium-high heat 3-4 minutes or until tender. Add garlic, pepper flakes and cayenne; cook 30 seconds longer. In a large bowl, combine meat mixture, vegetable mixture and cheese; set aside., Remove and discard stems from mushrooms; with a spoon, scrape and remove gills. Fill caps with meat mixture., Place planks on grill rack over direct medium heat. Cover and heat 3-4 minutes or until light to medium smoke comes from the plank and the wood begins to crackle. (This indicates the plank is ready.) Turn planks over; place mushroom caps on planks. Grill, covered, over medium heat 8-10 minutes or until mushrooms are tender.

Nutrition Facts :

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