SMOKED PORTABELLA MUSHROOMS AND TOMATOES
These mushrooms and tomatoes make great side dishes and add zing to sandwiches, salads, and risottos. But we think they're best tossed with pasta and a little extra-virgin olive oil and chopped flat-leafed parsley or basil leaves.
Yield Makes 6 smoked portabellas and 3/4 pound tomatoes
Number Of Ingredients 4
Steps:
- Cut out and discard mushroom stems and halve tomatoes lengthwise. Arrange mushrooms, gill sides down, and tomatoes, cut sides up, on rack of smoker.
- Line drip tray of smoker with foil and spread wood chips evenly over center of smoker pan. Put tray on top of chips and put rack in tray. Put smoker on stove, using 2 burners, and heat, uncovered, over moderate heat until chips begin to smolder.
- Smoke mushrooms and tomatoes, covered, over moderate heat 30 minutes. Remove smoker from heat. Let mushrooms and tomatoes stand, covered, 30 minutes.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love