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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
Ingredients
This recipe serves:
2
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 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 |
| 2 Whole | russet potatoes |
Steps
1
When ready to cook, start the Traeger and turn temperature to 450 degrees F and preheat, lid closed, for 10 to 15 minutes.
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.
450 ˚F / 232 ˚C
00:06
3
Clean the potatoes and slice into long strips.
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!
450 ˚F / 232 ˚C
00:08
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