Recipe by chefschwantz
These tasty morsels go good as a stand alone "steak" substitute, or as a topper for steaks and burgers. When smoked, they have a flavor reminiscent of the gristly part of a ribeye steak, you know the bit you shouldn't eat, but can't resist. My vegetarian friends crave them, and my meat eating family loves them as a steak side dish. They can be served on buns or on a plate. I grill these with indirect heat with maple hardwood smoke. The key is the indirect heat. If you cook them over hot flame, they can dry out and get chewy. The prep time is mostly marinating time.
- 6 portabella mushroom caps, the bigger the better
- 1⁄4 cup olive oil
- 1⁄4 cup soy sauce
- 1⁄4 cup Worcestershire sauce
- 1⁄4 cup teriyaki sauce
- 2 garlic cloves, crushed
- 1 teaspoon granulated onion
- 1⁄2 teaspoon crushed red pepper flakes
Directions See How It's Made
- clean the mushrooms, taking care to not overwash. Remove the hard end of the stems.
- Combine remaining ingredients in a 1 gal zip bag. Shake to mix.
- Add mushrooms to bag and shake to coat mushrooms with marinade. Squeeze out as much air as possible and seal bag. Place bag in refrigerator for 4 hours, turning every hour.
- Grill over indirect heat using hardwood smoke, roughly 10 minutes.