Smoked Portobello Mushrooms by Genevieve Taylor

  • People

    Serves 3

  • Prep Time

    15 min.

  • Cooking Time

    25 min.

  • Method



the Ingredients

Portobello Mushrooms
  • 6 large portobello mushrooms
  • 400g cannellini beans, drained and rinsed
  • 1 ball mozzarella, cut into 6 slices
  • 2 tbsp fresh breadcrumbs
  • Maldon salt
  • Freshly ground black pepper


  • 25g pine nuts
  • 30g basil (leaves and stems), chopped
  • 25g parmesan
  • 1 garlic clove, chopped
  • 3 tbsp olive oil, plus extra for drizzling
  • 1 tsp red wine vinegar, or to taste

Special Equipment

  • Hickory Wood Chunks
  • Premium Tool Kit
  • Premium Gloves


    At the barbecue

  • Fire up the barbecue ready for direct cooking, adding a little smoking wood to the fire.
  • Toast the pine nuts in a small frying pan set over the fire. Transfer to a pestle and mortar and grind coarsely. Add most of the chopped basil (saving a sprinkle to garnish), the parmesan, garlic, sprinkle of Maldon salt and pound to a rough paste. Stir in the olive oil and vinegar and season to taste with Maldon salt and pepper.
  • Drizzle the mushrooms with olive oil, season well with Maldon salt and pepper, then rest them on the grill bars directly over the fire, gill-side down. Shut the lid and cook for 10 minutes, or until softening.
  • Transfer, gill-side up, to a fireproof roasting tin and use a small sharp knife to ease out the cooked stems. Chop the stems and scatter into the hollows of the mushrooms.
  • Spoon the beans equally into the hollows of the mushrooms. Top each mushroom with 1–2 teaspoons of pesto and a slice of mozzarella.
  • Sprinkle over the breadcrumbs and finish with a drizzle of olive oil, then slide the tin back over the fire. Shut the lid and cook for a further 10–15 minutes until the cheese is melting and the breadcrumbs are crisping up.
  • Serve hot and bubbling from the grill, sprinkled with the remaining basil and a pinch of Maldon salt.

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