Portobello Marinated Mushroom
By Traeger Kitchen
This thick hunk of marinated portobello mushroom is juicy and packed with flavor.
Prep Time
5 Min
Cook Time
15 Min
Pellets
Mesquite
Yields: 2 Servings
Ingredients
main
- 1 Teaspoonchopped thyme
- 1 Teaspoonrosemary, chopped
- 1 TeaspoonOregano, chopped
- 3 Tablespoonextra-virgin olive oil
- 1 To TasteJacobsen Salt Co. Pure Kosher Sea Salt
- 1 To TastePepper
- 6 Wholeportobello mushrooms
- 2 Wholerusset potatoes
Units of Measurement:
Steps
Step 1
When ready to cook, start the Traeger and turn temperature to 450 degrees F and preheat, lid closed, for 10 to 15 minutes.
Step 2
Mix fresh herbs, olive oil, salt, and pepper together in a bowl. Rub over mushrooms. Grill both sides of mushrooms for approximately 2-3 minutes on each side.
00:06
450 ˚F / 232 ˚C
Ingredients
1 Teaspoon chopped thyme
1 Teaspoon rosemary, chopped
1 Teaspoon Oregano, chopped
3 Tablespoon extra-virgin olive oil
1 To Taste Jacobsen Salt Co. Pure Kosher Sea Salt
1 To Taste Pepper
6 Whole portobello mushrooms
Step 3
Clean the potatoes and slice into long strips.
Ingredients
2 Whole russet potatoes
Step 4
Heat the oil on the Traeger in a sauce pan; drop the potatoes in the hot oil and fry for 7-8 minutes. Let the potatoes cool slightly on a sheet pan. Enjoy!
00:08
450 ˚F / 232 ˚C
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