Seafood Stuffed Portobello Mushrooms

Seafood Stuffed Portobello Mushrooms

We love making these. Sometimes as a side dish, sometimes as a main course. Patti always makes extra. Especially if our Date Night is on a Friday night, we double or triple the recipe in case friends drop by over the weekend. They’re easy to microwave quickly. For a fancy lunch entrée, just add a side salad.

Prep Time: 25 minutes

Cook Time: 60 minutes

Grill: Traeger

Pellets: Pecan

Ingredients: Seafood Stuffed Portobello Mushrooms

4 Portobello mushrooms

1 6oz. can crabmeat, drained

20 extra large raw shrimp, cut in half & tails removed

1 tablespoon butter

6 tablespoons white wine

1 ¾ cups chicken stock

10 green onions, sliced

¼ cup garlic, minced

¾ tablespoon Country Bob’s Seasoning Salt

½ teaspoon white pepper

1 box chicken flavored stuffing mix, we like Mrs. Cubbison’s because it’s not as salty as some

2 cups Parmesan cheese, grated

Ready For the Grill

Directions: Seafood Stuffed Portobello Mushrooms

Sauté shrimp, crab and onion in butter for 3 minutes. Add wine, Country Bob’s Seasoning Salt, garlic and pepper, simmer for additional 3 minutes. Remove to a small bowl.  In a large saucepot prepare stuffing mix according to package directions, using stock instead of water. Stir bowl ingredients into pot. Blend until just moistened. If it’s too dry, add more stock a teaspoon at a time. Stuff mushroom caps tight and high. Lightly oil outside of mushroom caps before grilling. Sprinkle tops with cheese.

Note: You can vary the types of seafood and grated cheese to suit your taste. After all, there must be something we can do with leftover lobster and champagne. We’ve also tried these with leftover fish and sherry. Excellent!

Cooking Directions: Traeger

Open the lid and set the dial to “smoke”, after about five minutes shut the lid. Give it about 10 minutes to heat up. Patti has lined the drip pan with foil for me, it makes for easier clean up. Place mushrooms directly onto the center of the grill and just let it hang out in the smoke and get happy for 30 minutes or so.  

After 30 minutes of happiness, turn the heat up 350 degrees for another 30 minutes.

Let’s eat…

These are Gonna be Awesome

Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like.

Directions: Gas Grill
Prep Time: 25 minutes
Cook Time: 60 minutes
Grill: Indirect Medium Heat

Preparing Grill: Indirect medium heat with a cooking grate

Preheat your grill to medium heat (300-350) and turn off one side so you will be cooking with indirect heat. Add your wet hickory chips to the fire and oil the cooking grate. (You’ll want to use a cooking grate with small holes that sets on your grills large grate.) A cooking spray is easiest for this. (Note: you can add your hickory directly to the great or you can use foil smoke packets.(Two handfuls wet chips and one dry, fold foil into a packet, poke holes in it with a fork and you’re good to go.)

Note: I use a spray bottle when cooking on the grill filled with a Worcestershire sauce and liquid smoke mix that keeps things moist and adds tons of flavors. (Mix is 3 parts Worcestershire with 1 part liquid smoke)

Preparing Charcoal Grill

Get the Grill ready, you will want your temperature of around 300-350 degrees. Remember, you are going indirect medium heat here for about 30 minutes. Bank your coals over to one side of your grill. Add your “drained wood chips” and you are good to go… Your cooking times and temps will be the same as above.

Cooking In the Oven:

We have been getting requests for recipe conversions for the oven. I tell folks all the time that cooking on a Traeger is just as easy as cooking in your oven. Just about anyone can do it and do it well. Think about it. You set your control knob to the temp you want, put your meat in and leave it for a set time.

It is the same thing, time and temp. is what it is all about. The Traeger is just like your oven except it uses wood pellets and has wheels.

If you want to smoke in your oven they sell oven smokers for that. I, myself, would not spend the money on one of those when you can make your own out of foil.

Foil smoke packets. (Two handfuls wet chips and one dry, fold foil into a packet, poke holes in it with a fork and you’re good to go.) Just set it in the oven. You might want to make sure you turn on your vent fan or your house will fill up with smoke. You will give your alarms a good work out.

About our Recipes

We do our recipes on our patio where we have a lineup of grills, including Traeger, Charmglow, Char-Broil, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles will fit pellet heads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

The important thing to keep in mind is TIME & TEMPERATURE. You can even do some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste.

Take it and run with it….

Enjoy,

Ken & Patti

Hey, if you are interested in learning more about Traeger Grills or for fine meats and sausages for your grill, go see Jacob. He is a Sausage Meister and we are not kidding. If you get a chance, go and see him. It will be a fun day trip. (Take an ice chest; we always fill up a big one.) Or check him out @ www.tandhsausage.com or call him 760 471- 9192.

Al Malekovic makes a fine all purpose sauce. Patti uses it for seasoning all kinds of things, but I like it on burgers and steaks. “Country Bob’s All Purpose Sauce”

Check it out, for a free bottle go to his web site or email him. If you email him, tell him that you saw it here and we used it all up and to send us more...

 www.countrybobs.com      Al@countrybobs.com