Menu
Crab-Stuffed Portobellos Crab-Stuffed Portobellos
Stuffed Portobello Mushrooms Stuffed Portobello Mushrooms
Italian Stuffed Portobellos Italian Stuffed Portobellos
Risotto-Stuffed Portobellos Risotto-Stuffed Portobellos
Cherry & Fontina Stuffed Portobellos Cherry & Fontina Stuffed Portobellos
Crab Cake-Stuffed Portobellos Crab Cake-Stuffed Portobellos
Broiled Cheese Stuffed Portobellos Broiled Cheese Stuffed Portobellos
Portobello Fajitas Portobello Fajitas
Cedar Plank Scallops Cedar Plank Scallops
Portobello Pizzas Portobello Pizzas
Feta-Stuffed Portobello Mushrooms Feta-Stuffed Portobello Mushrooms
Stuffed Bell Peppers Stuffed Bell Peppers
Portobello Polenta Stacks Portobello Polenta Stacks
Portobellos with Ratatouille Portobellos with Ratatouille
Brunch-Style Portobello Mushrooms Brunch-Style Portobello Mushrooms
Ricotta-Stuffed Portobello Mushrooms Ricotta-Stuffed Portobello Mushrooms
Stuffed Pork Chops Stuffed Pork Chops
Grilled Portobellos with Mozzarella Salad Grilled Portobellos with Mozzarella Salad
Grilled Steak and Portobello Stacks Grilled Steak and Portobello Stacks
Stuffing-Stuffed Pork Chops Stuffing-Stuffed Pork Chops

Cedar-Plank Stuffed Portobellos

Add a Review
Test Kitchen Approved
Total Time

Prep: 30 min. + soaking Grill: 15 min.

Makes

6 servings

Updated: Jun. 27, 2023
When we were newlyweds, my father-in-law made us stuffed portobello mushrooms. I’ve tweaked the recipe for our tastes. I like to serve it with salad and potato wedges. —Katie Stemp, Tacoma, Washington
Cedar-Plank Stuffed Portobellos
Cedar-Plank Stuffed Portobellos Recipe photo by Taste of Home
Next Recipe

Ingredients

  • 6 cedar grilling planks
  • 1/2 pound fresh chorizo or bulk spicy pork sausage
  • 10 bacon strips, diced
  • 1 large sweet red pepper, finely chopped
  • 1 medium onion, finely chopped
  • 2 garlic cloves, minced
  • 1/4 teaspoon crushed red pepper flakes
  • 1/8 teaspoon cayenne pepper
  • 1/2 cup grated Parmesan cheese
  • 6 large portobello mushrooms (4 to 4-1/2 inches)

Directions

  1. Soak planks in water at least 1 hour. In a large skillet, cook chorizo and bacon over medium heat 10-12 minutes or until chorizo is fully cooked and bacon is crisp. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon in pan.
  2. Add pepper and onion to drippings; cook and stir over medium-high heat 3-4 minutes or until tender. Add garlic, pepper flakes and cayenne; cook 30 seconds longer. In a large bowl, combine meat mixture, vegetable mixture and cheese; set aside.
  3. Remove and discard stems from mushrooms; with a spoon, scrape and remove gills. Fill caps with meat mixture.
  4. Place planks on grill rack over direct medium heat. Cover and heat 3-4 minutes or until light to medium smoke comes from the plank and the wood begins to crackle. (This indicates the plank is ready.) Turn planks over; place mushroom caps on planks. Grill, covered, over medium heat 8-10 minutes or until mushrooms are tender.