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Grilled Appetizers: Planked Portobellos

I like to incorporate the grill in all aspects of the meal, especially appetizers.

Since dinner is usually fairly involved, grilled appetizers have two requirements: easy to prepare and easy to eat. I don’t want to give a lot of thought or worry to prep and I want a morsel guests can easily grab and go.

These planked stuffed mushroom caps are perfect for the occasion. The meaty bite of the portobello is a fantastic base to the herbed cheese. The pine nuts add a little bit of texture and the smoke from the smoldering cedar envelops the entire dish in a sticky sweetness. They are endlessly adaptable and once sliced on the plank, gone in minutes. Just my kind of grilled appetizer.

Planked Portobello Mushrooms with Herb Cheese
by Mike Lang

2 large portobello mushrooms
4 ounces of good quality herb cheese spread
2 tablespoons pine nuts
1 cedar plank


1. Soak the plank in water for at least an hour.

2. Clean the portobellos. Remove the stem.

And remove the gills with a spoon.

3. Fill each portobello with equal amounts of cheese spread and pine nuts. Place on the plank.


4. Prepare a two-zone fire and preheat your grill for 10-15 minutes.

5. Grill mushrooms over direct medium heat (350 F) for approximately 5 minutes and then slide to indirect heat and grill for another 10.

6. Remove from the grill. Slice into pieces and serve.