Recipes and Cooking BBQ & Grilling Grilled Vegetables Plank-Smoked Portobello Mushrooms 4.3 (4) Add your rating & review Crowd the grill with fresh portobello mushrooms for a deep dramatic flavor - no produce left behind. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on April 24, 2012 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 25 mins Soak Time: 1 hrs Grill Time: 18 mins Total Time: 1 hrs 43 mins Servings: 4 Jump to Nutrition Facts Ingredients 1 14x6x3/4-inch pecan or cedar grilling plank 5 medium portobello mushroom caps 1 tablespoon olive oil ½ cup chopped onion (1 medium) 2 cloves garlic, minced 1 5 ounce package fresh baby spinach ¾ cup coarse soft white bread crumbs (1 slice bread) ½ cup shredded sharp white cheddar cheese (2 ounces) 2 tablespoon chopped pecans 1 tablespoon snipped fresh sage 1 tablespoon spicy brown mustard Directions At least 1 hour before grilling, soak plank in enough water to cover. Place a weight on plank so it stays submerged during soaking. If present, remove stems from four of the mushroom caps; chop stems. Set aside. Chop remaining mushroom cap; set aside. Scrape and discard gills from the remaining four mushroom caps; set aside. For filling, in a large skillet heat oil over medium heat; add chopped mushroom and stems, onion, and garlic. Cook and stir about 5 minutes or until vegetables are tender. Stir in spinach; cook and stir about 2 minutes or until wilted. Remove skillet from heat. Stir in bread crumbs, cheese, pecans, sage, and mustard until combined. Set aside. For a charcoal or gas grill, place plank on the rack of an uncovered grill directly over medium heat for 3 to 5 minutes or until plank begins to crackle and smoke. Meanwhile, grill mushroom caps, stemmed sides up, on grill rack about 3 minutes or until grill marks appear. Place mushroom caps on plank, stemmed sides up. Spoon filling into caps. Cover and grill about 15 minutes or until mushrooms are brown and filling is heated through. Transfer plank with mushrooms to a serving platter. Tips To clean mushrooms, use a damp paper towel to wipe each mushroom. If you wish, you can lightly rinse with cool water and pat dry, but do not soak them. Mushrooms absorb water like a sponge, and waterlogged mushrooms won't brown well. Rate it Print Nutrition Facts (per serving) 186 Calories 11g Fat 15g Carbs 8g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 186 % Daily Value * Total Fat 11g 14% Saturated Fat 4g 20% Cholesterol 15mg 5% Sodium 241mg 10% Total Carbohydrate 15g 5% Total Sugars 4g Protein 8g Vitamin C 13.6mg 68% Calcium 171.6mg 13% Iron 2.3mg 13% Potassium 602mg 13% Folate, total 44.4mcg Vitamin B-12 0.2mcg Vitamin B-6 0.2mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.