Place 1 – 2 tsp. of fine wood chips in the bottom of the smoker. Place the drip tray on top
of the chips and place the rack on top of the drip tray. Remove the stems from the
Portobello mushrooms and brush the mushrooms with olive oil on both sides. Season
both sides with salt and freshly ground black pepper. Place the mushrooms, gill side up,
on the rack.
Place the smoker over medium-high heat and wait until you see smoke. Once the smoke
appears, smoke the mushrooms for 12 minutes. Then turn off the heat, and allow the
mushrooms to remain in the smoker, covered, for an additional 12 minutes.
Meanwhile, toast the Kaiser rolls until lightly brown. Combine the mayonnaise with the
fresh chives and parsley and mix well. Spread the herb mayonnaise on each side of the
roll. Place some mixed greens on the bottom of the Kaiser roll and top with a whole
Portobello mushroom cap, a slice of fresh tomato, and some roasted red peppers. Add a
few mixed greens on the top and finish with the other half of the Kaiser roll. Enjoy.
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