Smoked Chicken and Portobello Mushrooms


  • 4 boneless/skinless chicken breast halves
  • 2 Portobello mushrooms
  • 30 ml (2 tbsp) olive oil
  • 10 ml (2 tsp) garlic powder
  • 10 ml (2 tsp) onion powder
  • 10 ml (2 tsp) dried basil
  • 1 ml (1/4 tsp) ground black pepper


  1. Brush chicken breasts and mushrooms with olive oil.
  2. Mix together garlic powder, onion powder, dried basil and black pepper and sprinkle over chicken breasts.

Smoking Method

  1. Preheat the Bradley Smoker to between 105°C and 120°C (220°F and 250°F).
  2. Place chicken breasts on smoker racks and using Pecan flavour bisquettes smoke/cook for approximately 40 minutes.
  3. Place the mushrooms in the smoker along with the chicken and smoke/cook for an additional 40 to 60 minutes making certain the chicken breasts are cooked.

To Serve

  1. Sauté a chopped medium sized zucchini in 15 ml (1 tbsp) of olive oil for about 5 minutes.
  2. Add 2 or 3 cloves of minced garlic, 6 halved cherry tomatoes, 125 ml (1/2 c) chopped onion, 60 ml (1/4 c) chopped fresh basil and sauté for an additional 3 minutes.
  3. Serve with the chickens, sliced mushrooms and sprinkle with fresh grated parmesan cheese.