American · Dinner
Smoked BBQ Portobello Steaks
Whole portobello mushroom caps rubbed with smoked paprika and brown sugar, then wood-smoked low over indirect heat until tender and juicy. Basted with tangy tomato barbecue sauce, sliced steak-style, and served over grilled corn and arugula for a smoky vegetarian plate.
$5
15 minsPrep
50 minsCook
65 minsTotal
MediumLevel
Nutrition per serving
301Calories
6.9gProtein
15.1gFat
42.2gCarbs
29.6gSugar
6.2gFiber
1035mgSodium
0mgChol
2.2gSat Fat
892mgPotassium
18mgCalcium
1.8mgIron
0mcgVitamin B12
5.4mgVitamin C
vegetarian
gluten-free
low-calorie
high-fiber
sweet-heat
hidden-gems
vegan
low-calorie
Instructions
1
Prep
Wipe the mushroom caps clean and remove stems, then whisk the brown sugar, smoked paprika, cayenne, garlic powder, salt and pepper together in a bowl.
2
Marinate
Brush caps with olive oil, coat evenly with the rub, and leave 30 minutes until tacky.
3
Smoke
Set the smoker to 225°F with a wood chunk, place caps gill-side up on indirect heat and smoke 40 minutes until they darken and release juice.
4
Glaze
Brush caps with bbq sauce and smoke 10 minutes more at 225°F over indirect heat until the sauce turns glossy and just tacky.
5
Plate
Grill the corn over direct medium-high heat 8 minutes until charred, then slice caps steak-style over arugula with corn cut from the cob.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g portobello mushrooms (2 large caps, stems removed)
- 2 tbsp2 tbsp olive oil
- 2 tbsp2 tbsp brown sugar
- 4 tsp4 tsp smoked paprika
- 1/2 tsp1/2 tsp cayenne
- 1 tsp1 tsp garlic powder
- 1/2 tsp1/2 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 6 tbsp90g bbq sauce
- 22 ear (180g) corn, husked
- 22 small handful (60g) arugula
