If you want a meatless meal, smoky portobella mushrooms can make for a good substitute. Portobellas have a meat-like texture, and a great flavor. I like to smoke them after seasoning lightly with butter, Worcestershire sauce, salt, pepper, and garlic powder.
Wipe off any visible dirt from the surface of the mushrooms. Remove the stems, then scrape out the gills with a spoon. Now, give the mushrooms a quick rinse under cold water, and pat them dry with a paper towel. Combine two tablespoons of Worcestershire sauce with two tablespoons of melted butter. Coat the portobello mushrooms with the mixture, then lightly season with garlic powder, salt, and pepper.
Get your smoker up to 225-250 degrees Fahrenheit and get some wood to smoking. Portabello mushrooms have a delicate flavor, that can easily be overpowered by the flavor of smoke. A light flavored smoke wood, like apple or alder works well...just use a small amount.
Place the portobellas into the smoker, gill side down. Brush the tops again with the butter mixture, and let the mushrooms smoke for one to one and one-half hours. They look slightly shriveled and have collapsed when done.
Give them one more brush of butter before you take them out of the smoker, and serve them immediately. Smoked portobella mushrooms are great eaten like a steak, or in a sandwich, made with good sourdough bread and swiss cheese.