Cut out the skirt and stem of each portobello, wash and dry. Lightly coat with EVO, place on pit at 230 degrees for 30 minutes.
While smoking, prepare the stuffing.
1/4 chopped purple onion
1/4 cup Italian bread crumbs
1 block low fat Philly Cream Cheese
8oz premium crab meat
Texas BBQ Rub (Grand Champion) to taste
Shredded cheddar cheese
Heat cream cheese to soften and then mix remaining together in a bowl.
Spoon in crab meat stuffing to each portobello. Smoke for additional 15 minutes, then sprinkle cheese on each. Continue to smoke until cheese melts and crab meat begins to crust over. Remove from pit and serve.
Makes a pretty nice appeteaser!
Backyard Gator Pit