Stuffed Portobello
Serves: 3
Amie Torphy
1 January 1970
Based on User reviews:
56
Spice
45
Sweetness
45
Sourness
44
mins
Prep time (avg)
5
Difficulty
Ingredients:
2 tbsps
Granulated Sugar1 cup
Brown Sugar1 tsp
Paprika (smoked)2 tsps
Dark Chili Powder1 tsp
Garlic Powder1 tsp
Onion Powder1 pinch
Cayenne Pepper1 tsp
Dry Mustard1130 g
Pork (boneless butt)60 g
Unsalted Butter1 cup
Yellow Onion (diced)1 tbsp
Garlic (chopped)1 pinch
Cayenne1 cup
Molasse2 cups
Ketchup2 tbsps
Dijon Mustard2 tbsps
Cider Vinegar2 tbsps
Worcestershire Sauce2 tbsps
Grapeseed Oil1 cup
Bacon (chopped)1 cup
Yellow Onion (diced)2 tbsps
Parsley (chopped fresh)Directions:
1
Special equipment: a smoker; pre-soaked apple and oak woodchips For the smoked pork: Preheat a smoker to 300 degrees F
2
Using a 50/50 mixture of pre-soaked apple wood and oak woodchips
3
Combine the granulated sugar, brown sugar, paprika, chili powder, garlic powder, onion powder, salt, pepper, cayenne pepper and dry mustard in a bowl and mix well
4
Dry the pork and then rub the piece of meat with the spice rub, making sure to cover the entire piece
5
Place the pork butt directly on a rack in the smoker and cook until it reaches an internal temperature of 200 degrees F
6
, 3 to 4 hours
7
Remove the pork from the smoker and let it rest for 20 to 30 minutes, and then pull the meat, discarding large pieces of fat
8
Hold the pulled pork for later use
9
For the BBQ sauce: While the pork is smoking, heat a pot over medium-high heat
10
Melt the butter and then add the onions and garlic and saute until the onions are tender
11
Add the chili powder, smoked paprika, dry mustard, garlic powder, onion powder and cayenne
12
Stir the spices into the butter and toast for about 1 minute
13
Add the brown sugar and molasses and cook until the sugar is dissolved, 2 to 3 minutes
14
Whisk in the ketchup, Dijon mustard, cider vinegar and Worcestershire sauce and bring to a simmer
15
Simmer the sauce for 30 minutes and then season with salt and pepper
16
Let cool slightly, and then puree in a blender
17
For the potatoes: Preheat the oven to 400 degrees F
18
Toss the potatoes with the grapeseed oil, salt and pepper in a large bowl and then spread them out on a baking sheet
19
Bake until tender and golden brown, 20 to 25 minutes
20
For the roasted portobello mushrooms: Remove the stems from the mushroom caps and scrape the gills out from the caps with a spoon
21
Starting at the outer edge of each mushroom cap, use a knife to peel the "skin," or outer layer, off the cap
22
Arrange the mushrooms on a baking sheet and drizzle with the grapeseed oil
23
Season with the salt and pepper and roast the mushrooms stem-side up until the mushrooms are tender, about 10 minutes
24
For plating: Heat a large saute pan over high heat
25
Heat the grapeseed oil and then add the bacon and onions and saute until cooked and tender
26
Season with salt and pepper and then add the pulled pork and BBQ sauce and cook until hot
27
Divide the pork mixture and mound it on the 6 mushroom caps
28
Top each with a slice of cheese
29
Wipe out the saute pan and arrange the mushrooms inside
30
Add about 1/4 cup water, cover the pan, and cook to melt the cheese
31
Divide the potatoes among 6 plates
32
Place the mushroom on top of the potatoes
33
Garnish with parsley and a pinch of freshly ground black pepper