Name: Duxelles-Stuffed Portabellas, Two Ways
Ingredients: 8 large portabella caps; Approximately 2 cups prepared duxelles; 1 cup shredded Gruyère cheese; 1/2 cup finely chopped cooked spinach, squeezed very dry; 1/4 cup grated Parmesan; 1/4 cup breadcrumbs, preferably panko or gluten-free crumbs if desired; 2 tbsp olive oil; 1 tsp fresh thyme; Black pepper and salt to taste

Duxelles-Stuffed Portabellas, Two Ways

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Ingredients

Shared ingredients

8 large portabella caps
Approximately 2 cups prepared duxelles
1 cup shredded Gruyère cheese
¹⁄₂ cup finely chopped cooked spinach, squeezed very dry
¹⁄₄ cup grated Parmesan
¹⁄₄ cup breadcrumbs, preferably panko or gluten-free crumbs if desired
2 tbsp olive oil
1 tsp fresh thyme
Black pepper and salt to taste

Instructions

Prepare the filling

Mix the duxelles, Gruyère, spinach, Parmesan, and thyme.
Remove the stems from the portabellas and scrape out the dark gills if desired. The gills are edible, but removing them creates more room for stuffing.
Brush the caps lightly with oil.
Divide the filling among the eight caps.
Reserve the breadcrumbs until the final cooking step, particularly for the smoked version.

Method A — Masterbuilt slow-smoked

225°F • APPROXIMATELY 60–90 MINUTES
For the first experiment, I would use applewood or pecan. Both are relatively gentle woods that should complement rather than overpower the mushrooms.
Preheat the Masterbuilt to 225°F.
Arrange four caps on a perforated tray or smoker-safe rack, rounded side down and filling facing up.
Start smoking about 60–90 minutes before you want them finished.
Check after 45 minutes. If liquid is accumulating in the caps, carefully remove some with a spoon.
When the mushrooms are tender and the filling is hot throughout, scatter breadcrumbs over the top.
For a browned finish, briefly transfer them to a hot oven or broiler.
Because the filling is precooked, we're primarily warming it thoroughly, tenderizing the caps, and developing smoke flavor. I'd aim for 165°F in the center of the filling when reheating the refrigerated duxelles.

Food Safety and Inspection Service

One caution: long smoking can make portabellas very soft. Check early rather than assuming they need the entire 90 minutes.

Method B — Oven-roasted

400°F • APPROXIMATELY 25–35 MINUTES TOTAL
Preheat the oven to 400°F.
Place four caps rounded side up on a baking sheet.
Roast for 10 minutes to drive off some moisture.
Flip, drain away released liquid, and pat gently dry.
Fill the caps with your duxelles mixture.
Sprinkle with breadcrumbs and a little additional Parmesan.
Return to the oven for approximately 15–20 minutes, until tender, golden, and hot throughout.
The preliminary roasting step helps prevent watery stuffed mushrooms.