android apple arrow cart-big-outline cart-full check chef-hat circle-medium circle-small clock download download enlarge facebook instagram magnifier menu-arrow-down pointer printer share star twitter user-simple youtube

Serves: 6

Smoked Stuffed Mushrooms

Prep Time
20 min.
Cooking Time
15 min.
Method
Indirect
Prep Time
20 min.
Cooking Time
15 min.
Method
Indirect

Ingredients

Stuffed  Portabelo  Mushrooms 346X318
  • 1 red pepper, large
  • 6 large mushrooms, stalks removed
  • 200g smoked pancetta
  • 150g cream cheese

Instructions

    These large smoked mushrooms are stuffed with cream cheese, pancetta and red pepper, perfect as a starter served with a simple salad.

    Smoked using Weber Firespice Wood Planks.

    Method:
    • Blacken the pepper, either over a chimney starter or directly on the flavourizer bars.
    • Place the pepper into a resalable bag and allow to sweat for 10 minutes.
    • Place the pancetta on a stainless tray and grill over direct heat for 2 minutes. Remove from the tray and allow to cool.
    • Peel the blackened skin off the pepper and chop into small cubes.
    • Finely chop the crispy pancetta and in a bowl mix together half of the pancetta, pepper and cream cheese.
    • Divide the stuffing between the 6 mushrooms and sprinkle with the remaining pancetta.
    • Set up the barbecue for roasting, indirect. Place the mushrooms onto a soaked wood plank and then place in the centre of the cooking grate for 10-15 minutes.
    • Serve with a garnish of salad leaves on the side.
Ingredients
Instructions

What do you need?

Recommended Tools