Recipe of the Month
Standing Walrus

Conch Stuffed
Portobello Mushrooms

This is another recipe where I've substituted some of the standard ingredients with my own, it's a fun way of using Conch. And the SouthWest Blacken really provides a whole new set of flavors.

My buddy was going to the store, and among a couple of other items, I asked them to bring back 4 portobello mushrooms. They picked the biggest that they could find, 6" in diameter. Only two of them would fit in my oven at one time, and they were SO large that each one would have been a meal in itself. So I decided to just cook 2 the night we ate, and slice them into pie-shaped wedges for serving, with a little sauce in a cup, on the side.

The flavors were amazing, and so very different from the Conch Casino we ate first. The SouthWest Blacken REALLY made this dish, as did the addition of the sauce. One person actually drank his first little cup of sauce as a shooter, it was so good.

I made a total of 4 of these large mushrooms, so I covered the other 2 and set them in the refrigerator for the next day. I ended up cooking them both, and eating one for breakfast with bacon and eggs. Be sure to check out that recipe in under the Leftovers heading.

  • 3 Strips Thick-sliced Bacon, cut into 1" pieces
  • 2 Medium Onions, minced
  • 1 Large Carrot, minced
  • 1 1/2 Pounds Fresh Conch, tenderized
  • 3 Cups Seasoned Bread Crumbs
  • 2 Tablespoons Butt Kickin' Blacken, Southwest Blend
  • 1 1/2 Cups Chicken Broth, as needed
  • 1/4 Cup Fresh Parsley, chopped
  • 4 Large Portobello Mushrooms, cleaned


  • 2 Cups Orange Juice
  • 1 Tablespoon Butt Kickin' Blacken, Jamaican Jerk
  • 1 Cup Pinot Grigio
  • 1 Cup Chicken Broth
  • 1/2 Cup Heavy Whipping Cream
  • 1/2 Stick Butter

1.Cut the bacon into 1" pieces, and fry over medium heat in a Teflon Fry pan. When they're nice and crisp, add the minced onions and carrot. Saute until the onions are soft.

2. Meanwhile, tenderize the Conch, by placing it between 2 pieces of parchment paper, and pounding it with a meat mallet until it REAL thin. Then cut into 1/4" pieces.

3. Place the bread crumbs, the Blacken, and the Conch in a large bowl and mix up well. Add the cooked onion mixture, and enough chicken broth to make a moist mixture, then the parsley. This filling can be made up to a day ahead and kept in the refrigerator until you're ready to cook.

4. When you're ready to put it together, clean the mushrooms, by scraping the fins out with a spoon, and cutting out the stem. You just won't be slicing them for this recipe. You'll be leaving them whole.

Conch Stuffed Portobleeo Mushrooms Picture

Conch Stuffed
Portobello Mushrooms

Other Blackens use salt as a filler to keep their price low. Butt Kickin' Blacken contains All Natural Spices and Herbs, with NO SALT as a filler.

5. Fill them with the bread crumb mixture, then fluff up the top with a fork.

6. Preheat the oven to 350 degrees, and cook about 45 minutes.

7. While the 'shrooms are cooking, you can make the sauce:

Put the orange juice and the blacken into a Teflon fry pan, and reduce until it's REAL thick. Add the wine, and reduce again, add the chicken broth and reduce one more time. Add the cream, and cook a little more, until the whole mixture is nice and smooth.

8. Take the pan off the heat and add the butter, one pat at a time, until each piece is melted. This will make the sauce shiny, and richer tasting.

9. To serve:

Ladle some of the sauce in a puddle on a plate, then set the cooked, stuffed mushroom in the center. You can dust the whole thing with SouthWest Blend Blacken, and serve with some extra sauce on the side.

If you like this recipe, you might also like these:

Conch Casino

Conch Fritters

Left Over, Conch Stuffed,
Portobello Mushrooms