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Grilled Wild Salmon with Stuffed Cremini Mushrooms and Black Rice The Meal: Grilled Salmon, Stuffed Mushrooms & Black Rice A Meal By Themselves (or a Serious Good Appetizer Since These Are the Medium Sized Mushrooms) STUFFED CREMINI MUSHROOMS Ingredients: Medium sized cremini mushrooms Ham or bacon (divide into two equal portions) Note: I used my homemade pork loin (Canadian Bacon) http://www.kamadoguru.com/topic/14107-my-homemade-pork-loin-bacon-canadian-bacon/?p=161140 finely chopped onion finely chopped green bell pepper finely minced garlic dried thyme fried or fresh chopped red pepper salt and black pepper to taste seasoned bread crumbs balsamic vinegar shredded mozzarella cheese The Creminis Main Stuffing Ingredients Stuffing Ready for the Saute Remove stems and from the mushrooms. Finely chop the stems and place them in a mixing bowl. Combine stems in a sauté pan heated and drizzled with olive oil with the rest of the ingredients (including a half portion of the ham or bacon) except for the bread crumbs, balsamic vinegar and cheese. Cook on medium heat until flavor comes together and some of the onion begins to caramelize and ham or bacon is cooked through. This step with the bacon or ham lets the vegetable flavorings go into the meat. Stuffing Under Way Mixture Before Lardons & Balsamic Take other half portion of ham or bacon and separately pan fry until browned or crisp. Mix the lardons with the main stuffing mixture. This lets the lardon flavor become a separate element. Hint: If using ham or Canadian Bacon add a bit of butter or a touch of oil to promote the browning and crisping. The Lardons Add a good splash of balsamic vinegar to taste. Remove stuffing from heat and add sparse amounts at a time of seasoned bread crumbs just enough to add body to the stuffing and contribute a bit of binding. No need for any egg as the oils and breadcrumbs are sufficient binder. Finished Stuffing Spoon the stuffing into the mushroom caps and compress gently. Place on the grill at 400 degrees indirect for about 20 minutes. Sprinkle some shredded mozzarella cheese on top of the stuffed mushrooms and cook for another 5 minutes or until cheese is starting to brown. You can also set them over direct heat as part of the cook near the end for a bit more toasting underneath. Add a wood chunk too...I used some pecan. Mushrooms Ready for Grill GRILLED SALMON One large side of salmon filleted with skin on. The Wild Salmon (1.9 lbs) Marinade & Glaze Mix to together the following into a flavorful marinade – adjusting proportion by tasting. The largest ingredients are the soy and the sesame oil. Reserve about ¼ of marinade for use at the grill. low sodium soy sauce, Sesame oil Vietnamese fish oil, Mirin, powdered ginger (or grated fresh), garlic powder, onion powder , squirt of Sriracha cane syrup (or rapadura or brown sugar) splash of cooking oil. For the Marinade More For the Marinade The Marinade Let fish marinate for up to 4 hours in fridge (periodically spooning marinade over the fish) Just before grilling dust fish lightly on both sides with a Cajun seasoning blend (optional) Ready for the Grill Use oiled grilling basket or oil the hot grill well to prevent sticking. I prefer the grilling basket as it makes handling the fish so much easier. Grill over direct medium heat (350 -375) basting the flesh side with reserved marinade. Do not over cook. Maybe 8-10 minutes total depending on thickness. Alder is a good wood, but this time i used pecan. Occasional bits of charring on the fish flesh is desirable. In other words - it makes it taste good! Hint: For use of in the Kamado, I cut off the long handles on a grilling basket so it would fit inside with the lid shut. Note: On this cook I did not use the basket - and I wish I had! Additional Note: Save the grilled skin and cut it into medium size pieces and fry in hot skillet in its own oil to make “salmon skin crispies”. Man that tastes super! This you gotta try. BLACK RICE The meal was complemented with black rice prepared according to package directions on the stove top. Black Rice Package Black Rice Looks like This SERVE & ENJOY On the Platter and Ready to Go On The Table Beautiful Fish & ‘Shrooms Yummm! I hope this gives you some incentive to grill salmon and/or fix stuffed mushrooms in you Kamado.
This was another "let's use up the leftovers" meal with bits and pieces of stuff. Popped in to Harry's after the movie to pick up a couple of Portobello caps, but everything else is from the fridge. Pitted and stuffed the dates with some goat cheese, and the wrapped them in bacon secured with a toothpick. For the mushroom filling, I took the leftover crab meat, mixed it with some goat cheese, some chopped onion, some cajun seasoning, then topped with a sprinkle of Parm-Reggiano. Onto the grill at about 325° over the foil wrapped pizza stone. 45 mins later: Perfectly browned, although I think the dates could h ve come off a few mins earlier and been fine. Plated with a mixed green salad and chopped apples (and my usual gorgonzola vinaigrette). As you can see from the photo, it poured down rain halfway through the cook! Luckily it cleared up just long enough for me to get pictures and now it sounds like the wrath of the gods overhead. Let's hope the power stays on!!