Thursday, May 5, 2011

Smoked Portabello Mushroom Tart

Smoked Portabello Mushroom Tart
When smoked or grilled, the saucer-size portabello mushrooms taste like a steak, which may justify their expense. Filled with a blend of smoked vegetables, goat cheese, and mascarpone (a mild, creamy Italian cheese), this one dish is plenty for dinner on its own.


         - Hickory chips
8       - (6-inch) fresh portabello mushrooms
8       - cloves garlic, peeled
1       - medium tomato
1       - medium-size sweet red pepper
8       - ounces goat cheese
1/2    - cup mascarpone*
1 1/2 - teaspoons freshly ground pepper

Garnishes: fresh rosemary sprigs, chopped fresh parsley, tomato wedges, mascarpone


Step 1
- Soak hickory chips in water for 30 minutes

Step 2
- Prepare charcoal fire in smoker, let burn 20 minutes

Step 3
- Drain hickory chips, and place on coals. Place water pan in smoker, and add water to pan

Step 4
- Remove stems from portabello mushrooms. (Reserves stems for another use.) Rinse mushrooms thoroughly pat dry.

Step 5
- Thread garlic cloves on a wooden skewer.

Step 6
- Arrange mushrooms, garlic, tomato, and sweet red pepper on food rack. Cover with smoker lid.

Step 7
- Cook 2 to 3 hours or until vegetables are tender, removing vegetables as they become tender.

Step 8
- Core tomato, and remove stem from pepper

Step 9
- Place garlic, tomato, and sweet red pepper in container of an electric blender, process until smooth, stopping once to scrape down sides. Add goat cheese, mascarpone and pepper, process until smooth.

Step 10
- Place 4 mushrooms on a baking sheet, stem side up. Spoon pureed mixture evenly on mushrooms, top with remaining mushrooms, stem side down.

Step 11
- Bake at 350 degrees for 10 minutes or until thoroughly heated.

Garnish if desired.

Yield: 4 servings

* 1/4 cup sour cream and 4 ounces cream cheese may be substituted.

Recipe By: Joelle Diorio
From: Orlando, Florida
Book: Southern Living
Page: 21

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