Smoked Portobello Mushrooms
Learn how to smoke mushrooms in a smoker! This smoked portobello mushroom recipe uses a combo of slices and caps. Low carb, keto, and vegan!
Ingredients
- 12 ounces portobello mushrooms (340 grams; use a mixture of whole and sliced caps)
- cooking oil spray of choice
Instructions
- Note: Start this recipe the night before you want your mushrooms.
- Rinse your mushrooms well with cool water to remove any dirt and pat them dry with a paper towel. You do not have to remove the gills of your mushrooms. Do remove any stem pieces from the mushroom caps, and save them to use in other recipes.
- Dry saute your mushrooms in a cast-iron skillet over medium heat, flipping occasionally. You may have to cook them in batches. It will take about 5-10 minutes for most of the liquid to evaporate from the mushroom slices, and 15 minutes for the mushroom caps.
- Let your mushrooms rest on a plate in the fridge overnight before smoking. Put them in a single layer. This will allow them time to dry out even more.
- The next day: Set up your Nordic Ware or another kettle smoker with 2 tablespoons of shredded woodchips. I used mesquite chips. The chips you use should be meant for smoking foods.
- Lightly mist the smoking tray with cooking oil spray and put the drip pan and smoking tray in the smoker. Place the mushrooms in a single layer on the tray (I prefer to lay the caps gills down).
- Put the lid on the smoker. Ensure the thermometer is attached properly, and the lid vent is closed. Turn your stovetop vent fan on.
- Put the smoker on a stovetop burner and turn the heat to medium-low. Allow the smoker's thermometer to come to 190°F (88°C). (Sometimes I kick the heat up to medium if the temperature is rising too slowly.)
- Once the temperature comes to 190°F (88°C), turn the stovetop to low, and set a timer to dry smoke the mushrooms for 20-25 minutes. Make sure that the smoker stays within 190°F-210°F (88°C-99°C) for the entire smoking period.
- You may need to adjust the stovetop's heat or open the vent on the lid to keep things in the optimal temperature range. Keep a close eye on things!
- If the heat on the smoker is going up too fast, try lifting the lid briefly. This should help you bring the temperature back down, giving you more time to adjust the heat.
- After the 20-25 minutes is up, turn off the stovetop and remove the mushrooms from the smoker. Extinguish the spent wood mesquite chips by soaking them in water. Let the mushrooms cool down, and enjoy!
Notes
This is a level 1 recipe (may help support fat loss). If you are looking for weight loss, mushrooms are a fantastic way to add lots of volume to meals for very few calories. An entire 8-ounce package of portobello mushrooms is only around 50 calories. Additionally, they are delicious (one of the most important things when talking about any recipe, IMVHO).
I think it's nice to try smoking both mushroom slices and whole caps the first time you try this recipe. The slices become chewy and dry, almost like a mushroom jerky. The smoke flavor is able to permeate the slices more than the caps since the slices have a greater proportion of surface area.
On the other hand, the caps remain a little juicy. They are excellent sliced and piled on burgers, salads, or anywhere that could use a lift of umami.
If your whole smoked mushroom caps are sturdy enough, they could be used as a low carb burger bun. There are endless possibilities for using these smoked mushrooms in recipes. Feel free to get creative!
Mustard Herb Variation
Ingredients:- 2 tablespoons grainy mustard
- ½ teaspoon dried sage
- ½ teaspoon dried thyme
- ¼ teaspoon garlic powder
- ½ teaspoon lemon zest
- ¼ teaspoon black pepper
- ¼ teaspoon salt
Nutrition
Calories: 20kcalCarbohydrates: 3gProtein: 3gSodium: 15mgFiber: 1gVitamin C: 2% DVIron: 2% DV
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