Recipe · Indirect · Easy
Garlic-stuffed portobello mushrooms grilled in the kamado
Portobello caps filled with a paste of garlic, parsley, breadcrumbs and good olive oil, gratinated over indirect heat until juicy inside and golden on top. A vegetarian starter loaded with umami.
Quick answer
Cook the stuffed portobellos in the kamado over indirect heat at 190 °C with the deflector for 18-22 minutes. Fill them with a paste of garlic, parsley, breadcrumbs and olive oil and finish with grated aged cheese. They come out juicy inside, golden on top and full of garlic flavour.
One big step at a time, screen kept on and built-in timers.
- Prep
- 20 min
- Cook
- 22 min
- Servings
- 4 servings
- Temperature
- 190 °C
What time do you want to eat?
Pick a time and we'll tell you when to start.
12:38
Start the prep
12:58
Light the kamado
13:28
Onto the kamado
14:00
Serve
Estimate: it includes lighting and settling the kamado plus a margin for large cuts. If the recipe asks you to marinate or salt ahead, add that time.
Fire setupIndirect
- Dome
- 190 °C
- Deflector
- Yes
- Bottom vent
- A crack
- Top vent
- A crack
- Setup
- Deflector and cast-iron griddle or skillet
Temperature curve
1:06 h from lighting
Kamado dome
| # | From | Phase | Dome |
|---|---|---|---|
| 1 | 0:00 | Light the charcoalHeat deflector and vents slightly open | 20 → 190 °C |
| 2 | 0:30 | StabiliseLet the ceramic settle about 10 min | 190 °C |
| 3 | 0:40 | Put the food inMushrooms cap up on a cast-iron griddle | 190 → 165 °C |
| 4 | 0:41 | BakeDome closed 18-22 min until tender and golden | 165 → 190 °C |
| 5 | 1:02 | Rest3-4 min to let the filling settle | 190 → 150 °C |
| 6 | 1:06 | Serve | off |
0:00 is the moment you light the charcoal. Internal temperatures are the ones the recipe gives; without a probe, go by the times. Turn these times into clock times with the planner
For this recipe
Ingredients
- large portobello mushrooms8
- garlic cloves6
- breadcrumbs (panko works best)80 g
- chopped fresh parsley1 handful
- extra-virgin olive oil60 ml
- grated aged cheese (Manchego or Parmesan)50 g
- dried chilli (cayenne), crumbled1
- flaky salt and black pepper1 pinch
Allergens
- Gluten
- Milk
Based on the recipe's ingredients. Always check the label of every product you buy.
The gear for this recipe
Big Green Egg LargeThe Big Green Egg Large is the reference kamado for this starter: its thick ceramic turns the closed dome into a steady 190 °C convection oven, exactly the point at which the portobello stays tender while the garlic stuffing browns on top without drying out. The Large footprint fits all eight caps in a single batch with room to spare.
Kamado Joe Big Block XL lump charcoal 9.1 kg
Onlyfire GCG-8552 Cooking System (2 grates + rack + 2 deflectors) for Large Kamado
Lodge Square Cast Iron Griddle 11" (28 cm)The Lodge 28 cm square cast-iron griddle is the ideal base for gratinating the caps face-up: it keeps the portobellos stable, catches the juices and olive oil they release and concentrates them into a garlicky pan sauce that's perfect for dipping bread. Its heat retention reinforces the browning at the bottom of the stuffing inside the kamado.
Method
- 01
Prep the caps
Wipe the portobellos clean with a damp cloth, without soaking them. Twist out the stems and set them aside. For a drier stuffing, scrape out the dark gills with a teaspoon. Finely chop the stems.
- 02
Set up indirect
Light the kamado, fit the heat deflector and stabilise the dome at around 190 °C with the vents slightly open. Let the ceramic settle for about 10 minutes before cooking.
- 03
Garlic paste
Finely chop the garlic and mix it in a bowl with the parsley, breadcrumbs, chopped stems, chilli and most of the olive oil. Work it into a moist paste that holds together when pressed. Season lightly.
- 04
Stuff the caps
Brush the outside of each portobello with a little olive oil. Pack the cavity with the paste, pressing lightly without overfilling, and scatter the grated cheese on top.
- 05
Gratinate in the kamado
Set the caps face-up on a cast-iron griddle or skillet and into the kamado, indirect. Cook with the lid closed at 190 °C for 18-22 minutes, until the mushroom is tender and the stuffing is golden.
- 06
Rest and serve
Lift out the caps and rest for 3-4 minutes: the juices reabsorb and the stuffing sets. Finish with a drizzle of raw olive oil, flaky salt and fresh parsley. Serve at once.
About this recipe
A portobello is simply a mature white mushroom: bigger, firmer and far more savoury. Its natural cavity makes it the perfect vessel for a garlic stuffing, and the kamado's indirect heat concentrates it without drying it out. It is one of those vegetarian starters that win over even the most committed meat eaters.
The secret of the garlic stuffing
The base is a paste of finely chopped raw garlic, parsley, breadcrumbs and extra-virgin olive oil, worked until moist rather than dry. The breadcrumbs soak up the juices the caps release and return them as a golden crust; the garlic, cooked inside the mushroom instead of fried in a pan, keeps the fresh, punchy bite that defines al ajillo. A pinch of chilli and a little grated aged cheese round off the umami.
Indirect heat, no excess water
The portobello's worst enemy is the water it sheds as it heats. That is why it cooks indirect, with the deflector, at 190 °C, cap-side up so the juices pool inside the cavity instead of drowning the crust. Salting only at the end and scraping out the dark gills reduces the moisture even further. The closed kamado dome works like a convection oven and browns the top with no need for a broiler.
Served straight off the grill with a drizzle of raw olive oil and a few flakes of salt, they work as a starter, as a side for a larger cook, or as a light main alongside a salad.
In 30 seconds
Portobellos stuffed with garlic, parsley, breadcrumbs and olive oil, cooked in the kamado indirect at 190 °C for 18-22 minutes with the deflector. Juicy inside, golden on top. A vegetarian starter packed with umami.
Will it fit your kamado?
Small
33-40 cm · Joe Jr, MiniMax
Tight
The 28 cm griddle probably holds 4 or 5 portobellos: two batches for all 8.
Medium
46-51 cm · Classic, Large
Fits
All 8 portobellos fit, on the griddle or with a second skillet alongside.
Large
56-61 cm · Big Joe, XL
Fits
All 8 fit at once with room to spare.
What to serve with it
Sides
- Green salad with sherry vinaigrette
- Toasted rustic bread
- Wine
- Crianza red from Rioja or Mencía from Bierzo
- Beer
- Amber ale or amber lager
- Alcohol-free
- Chilled red grape juice
Leftovers and storage
- In the fridge
- Refrigerate within 2 h in an airtight container; 3-4 days.
- Freezing
- Does not freeze well: the mushroom weeps and the crust goes soft.
- Reheating
- Kamado or oven at 180 °C for 8-10 min, covered at first, until piping hot.
- Using them up
- Chopped on toast with a fried egg, or as an omelette filling.
Cool and refrigerate within 2 hours. When in doubt, throw it out.
Leftover embers
You still have embers: what to do with the leftover heat
For 22 min at 190 °C in a classic kamado you load about 800 g of charcoal and burn 300 g: when you serve, about 520 g of live embers remain. Before you shut the vents, that is still enough for:
Without touching the vents
190 °Cdessert while you eat
1 h 50 minof embers
- Reina Pepiada Arepas on a Budare in the Kamado, Crisp Outside1 h · 200 °C
- Kamado-Roasted Squash with Honey and Pimentón de la Vera45 min · 200 °C
- Smoked skillet brownie on the kamado, fudgy centre35 min · 175 °C
No recipe needed
- Yesterday's bread with oil and garlic, on the grate (10 min)
- Corn cobs in their husks (30 min)
- Whole apples with a slit in the skin (45 min)
Closing the vents almost fully and waiting for it to drop
100-130 °Ca short smoke
3 h 25 minof embers
- Hot-Smoked Whole Mackerel on the Kamado45 min · 120 °C
No recipe needed
- Coarse salt on a tray, with a wood chunk: smoked salt for months (1-2 h)
- Almonds or walnuts on a rack (45 min)
- Whole heads of garlic, for spreading (1 h)
Opening the vents almost fully
210-270 °Cgrilled vegetables
45 minof embers
- Olive Oil Ciabatta on the Kamado25 min · 245 °C
- Charcoal-Roasted Brussels Sprouts with Panceta on the Kamado, Seared on Cast Iron25 min · 230 °C
- Grilled peaches with honey and vanilla ice cream on the kamado8 min · 210 °C
No recipe needed
- Strips of courgette and aubergine, char-marked (5 min)
- Pita or naan from shop dough, on the grate (3 min each)
- Halved tomatoes, cut side down, for a sauce (10 min)
Before opening the lid, crack it open for a few seconds first; if you raise the heat, stir the ash so the coals can breathe. And if you are not going to use them: once the food is out, close the bottom and top vents. The charcoal that does not burn (about 520 g) can be used next time. Different size of kamado? Work out your load for 1 h of fire, lighting included.
Editor's tips
- Pick portobellos of even size so they cook together; very large ones may need 3-4 minutes more.
- A cast-iron skillet or griddle catches the juices and concentrates them into a garlicky sauce for dipping bread.
- For a vegan version, swap the cheese for nutritional yeast and a handful of chopped toasted almonds.
Gear for this recipe
As an Amazon Associate, mikamado.es earns from qualifying purchases. At no extra cost to you.
Big Green Egg Large
The Big Green Egg Large is the reference kamado for this starter: its thick ceramic turns the closed dome into a steady 190 °C convection oven, exactly the point at which the portobello stays tender while the garlic stuffing browns on top without drying out. The Large footprint fits all eight caps in a single batch with room to spare.
€2,099
Kamado Joe Big Block XL lump charcoal 9.1 kg
€67
Onlyfire GCG-8552 Cooking System (2 grates + rack + 2 deflectors) for Large Kamado
€95
Lodge Square Cast Iron Griddle 11" (28 cm)
The Lodge 28 cm square cast-iron griddle is the ideal base for gratinating the caps face-up: it keeps the portobellos stable, catches the juices and olive oil they release and concentrates them into a garlicky pan sauce that's perfect for dipping bread. Its heat retention reinforces the browning at the bottom of the stuffing inside the kamado.
€51
Have you made it?
Tell us how it turned out on your kamado. We review every rating before publishing it.
No published ratings yet. Be the first!
FAQ
What temperature should I cook stuffed portobellos in a kamado?
Indirect, with the deflector, at 190 °C for 18-22 minutes with the lid closed. At that temperature the cap turns tender and the stuffing browns without burning.
Should I remove the dark gills from the portobello?
It is optional, but scraping out the gills with a teaspoon cuts the water released and stops the stuffing from getting soggy or too dark.
How do I keep portobellos from releasing too much water?
Cook them indirect and cap-side up, uncovered, salt only at the end and use breadcrumbs in the stuffing to soak up the juice. A cast-iron griddle helps concentrate it.
Can I make them as a vegan starter?
Yes. Drop the cheese and add umami with nutritional yeast, chopped sun-dried tomato or toasted almonds. The garlic, parsley, breadcrumb and olive-oil paste is already plant-based.
Do I need to smoke the portobellos?
Not necessary: the garlic is the star here. For a hint of smoke, add a few olive or oak chips for a very mild touch that won't bury the garlic and parsley.
What do I do with the embers left after making Garlic-stuffed portobello mushrooms grilled in the kamado?
After 22 min at 190 °C in a classic kamado about 520 g of live embers remain: 1 h 50 min more at 190 °C without touching the vents, 3 h 25 min at 100-130 °C closing the vents or 45 min at 210-270 °C opening the vents. If you are not going to use them, close both vents and keep the charcoal for next time.
More kamado recipes
KEEP READING
Go deeper on this dish
- Recommended kamado
Big Green Egg Large
The Big Green Egg Large is the reference kamado for this starter: its thick ceramic turns the closed dome into a steady 190 °C convection oven, exactly the point at which the portobello stays tender while the garlic stuffing browns on top without drying out. The Large footprint fits all eight caps in a single batch with room to spare.
- Editorial guide
How to light a kamado: the step-by-step method
No petrol, no weird tablets and no 45-minute waits. The cone method, airflow control and the mistakes that prevent 80% of the frustration.
- Glossary term
Heat deflector
Ceramic plate placed between the coals and the grate to turn direct fire into indirect cooking.
- Related comparison
big green egg large vs kamado joe classic iii
The classic kamado matchup: the Big Green Egg Large, the indestructible pioneer with the widest accessory network, agai…