Stuffed Portabella Mushroom Caps

[Marty Owens]

Leftover tri-tip, what is a guy to do... Some softened cream cheese mixed with some finely chopped Gary’s Gourmet Peppers and a little Weber Honey Garlic rub to taste. Into the mushroom cap put some tri-tip chunks and blue cheese crumbles, then the cream cheese mixture and then topped it off with some more tri-tip chunks and blue cheese crumbles. Then on to the grill cooking indirect with the Vortex, these were absolutely delicious!


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Thanks for looking!

 

[Rich Dahl]

That looks great Marty, nice cook!

 

[Matthew Y]

My first time seeing these vortex. Pretty neat. Looks like you can get more indirect cooking space with it. Can't the Weber char baskets or fire bricks pull the same effect?

 

[Cliff Bartlett]

Wow Marty, this post made me hungry. Excellent job.

 

[Bruce Bissonnette]

My first time seeing these vortex. Pretty neat. Looks like you can get more indirect cooking space with it. Can't the Weber char baskets or fire bricks pull the same effect?

Probably, but this fall into the category of "Men and Their Toys"

 

[russ olin]

Looks guud, my wife would like that.

 

[Matt Rector]

OFF THE HOOK! Stuffed mushrooms are my favorite! Those look amazing!

 

[Barb D]

WOW!! Outstanding job love the last couple of pics, that tells the whole story.

 

[Robert T]

Wow! Those look great Marty. The gooey melted cheese with the meat is awesome.

 

[Marty Owens]

Even snuck an omelet out of the tri-tip leftovers!


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[Wolgast]

Marty those caps looks outstanding!

 

[Luke P]

Nice work. Love the creativity with "leftovers" on here. That closeup of mushroom cap says it all.