|Smoked Portabello Mushroom Tart|
- 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
- Soak hickory chips in water for 30 minutes
- Prepare charcoal fire in smoker, let burn 20 minutes
- Drain hickory chips, and place on coals. Place water pan in smoker, and add water to pan
- Remove stems from portabello mushrooms. (Reserves stems for another use.) Rinse mushrooms thoroughly pat dry.
- Thread garlic cloves on a wooden skewer.
- Arrange mushrooms, garlic, tomato, and sweet red pepper on food rack. Cover with smoker lid.
- Cook 2 to 3 hours or until vegetables are tender, removing vegetables as they become tender.
- Core tomato, and remove stem from pepper
- 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.
- Place 4 mushrooms on a baking sheet, stem side up. Spoon pureed mixture evenly on mushrooms, top with remaining mushrooms, stem side down.
- 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