Stuffed Portabellas on the Grill

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FLATU8ER

FLATU8ER

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I've got 2 big Portabellas (size of burgers) that I'm going to try on the grill tonight. Thinking of making a stuffing of Panko, shrimp, andouille-or-bacon, and covering them with a Sicilian Jack Cheese that has sun dried tomatoes, blk olives, and basil. Maybe work in some fresh crushed GARLIC. I have always liked mushrooms, but have lacked the creativity in using them, and I am the onlyone in the family that likes them.
So what say you fellow mud cooks/BBQ'rs.
-Jim :beer::cheers:
 
Whatever you do, pics are a must. We have the killer small shrooms down, but some ideas on a larger scale I have been craving also.
Small ones involve bacon capped with cream cheese, or spinach/garlic capped with cream cheese. Pesto with those sun dried tomatoes and feta cheese sound yummy also, maybe with a small amount of hot italian sausage or your shrimp for the filler?
 
done mine with hot italian sausage (prosciutto might be nice too) minced with mush stem and garlic, olive oil. Pinch of herbes de provence.
mmm ummm.... :)

I say keep it simple. Too many flavors and it'll become muddy. I think I'd pass on the cheese myself.
 
OK, did it. Took the portabellas and poured alittle EVOO into the cap, after removing the gills.
The stuffing is as follows:
diced up 3 skinny green onions, 2 crushed and super diced cloves of garlic, 1 link of andoulle cubed very small, left over mushroom stems, a big splat of butter, and 4 big shrimp (16-20 size) diced up small afterwards. Satued all in a small pan, dumped into a bowl and added panko crumbs to make a well mixed mush, kinda like mak'in meat balls. If too dry, add melted butter, damn the calories. Let set for about 2 beers (time wise) while I got the Tri Tip on the grill, and wrapped the asper-grass in bacon.
Stuffed the caps, and layed the above mentioned cheese over it. I had too much on the grill, with the other shrimp on the grill, and so put them into the toaster oven at 350 for about 20-25 minutes.
AWSOME DINNER, and the cheese was like a cherry on top.
The wife now calls me Chef Boy-O-Boy.
-Jim
ps, still old school, and don't know how to post pics.
 
Took left overs to work, and co-workers said the shrooms were scream'in. Also liked the bacon wrapped asper-grass. Said they had never had anything like it before, even started to compare them to a few resturants. Never had the shrooms other than at home, so?
 
Don't know what Gorgnzola is. Is it like Blue Cheese? Not a fan of that.
Like the idea of sliced green olives though.
Any other ideas to put into this mix, like a replacement for the shrimp? Scallops? I know about Crab, but have not tried it.
The sausage we like is Portuguese Linguica, and a Cajun Andouille. Lot'sa tasty fat and spice in those.
What about asper-grass tips diced up in the mix, with a shot of Balsamic Vinegar thrown in?
-Jim
 
Yes - gorgonzola is like blue cheese.

Shallots make a great flavor enhancer for a mushroom stuffing - plus goat cheese, spinach and some ground meat if you like.
 
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