We all have survived the long weekend with lots of good food, great family visits, and the best times with all. I was able to fire up the smoker for some ribs again and I am always looking for something to do on the smokers that the vegetarians in the family will eat. There is something about the wood flavoring in the meat that I just love and I really want to share that with the herbivores. I apparently hit on one this week with smoked portobello mushroom caps. This was very loosely based on a recipe from Sublime Smoke by Cheryl and Bill Jamison. The smoker was running around 225 degrees using hickory. You could certainly use a grill to do this as well. I sprayed the mushroom caps (4) with vegetable oil and lightly sprinkled Penzey’s Arizona Dreaming and some salt on both sides. I put the mushrooms in a foil pan and smoked them about 20 minutes. They should be oozing liquid but not dried out. While they were smoking in a pan I sautéed 1 large shallot and 2 cloves of garlic both minced in 2 tbsp. of butter. I then added about a 1/4 cup of diced roasted red peppers. These were from a jar but fresh from the grill would have even been better. I also added about 12 diced kalamata olives, 2 tbsp. balsamic vinegar, 2 tbsp. water, 1 1/2 tbsp. tomato paste and let this reduce slightly. When the mushrooms are done pour any of the ooze into the pan let it cook about 1 minute to again reduce a bit. Spoon the mixture into the caps and eat! I was told they had the smoky flavor I was looking for and the filling complimented nicely. It is interesting that when I am using the smoker all day I cannot taste the smoke or the subtile or intense flavorings that can come from it. When I eat the food the next day my senses have cleared and I get the smoke and other flavors in the food. I was only able to get the one picture (not a very good one either) before these were all gone! Anyone out there have any other vegetable suggestions for the smoker? I have tried smoked potato salad and it was fabulous also!