3 Delicious Smoked Stuffed Mushrooms Recipe

3 Delicious Smoked Stuffed Mushrooms Recipe

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3 Delicious Smoked Stuffed Mushrooms Recipe
4.8 - 5 vote[s]

Stuffed mushrooms can be a hit or miss when trying to get the filling and mushrooms to both cook evenly and at the same rate. Sometimes the mushrooms dry out before the filling is fully cooked through. Other times, the filling is bubbling and the mushrooms are not fully cooked. One way to get around this is to slow cook stuffed mushrooms in your Masterbuilt Smoker.

The mushrooms you choose to stuff can make a difference. I have found that large white button mushrooms work very well. Baby bellas or creminis are generally a bit smaller, but they still have a deep bowl in the cap for filling. These little gems also have an earthy flavor when smoked. When using large portobello mushrooms, it is a good idea to scrape out the gills for more interior space. Think of portobellos as more of a saucer that holds the filling.

The 3 recipes described in this article use the different mushrooms mentioned above. The first recipe is a classic stuffed button mushroom with breadcrumbs and cheese. The second recipe is a rich crab meat and cream cheese filling for cremini mushrooms. These are one bite treats. The third recipe uses portobello mushrooms as a vehicle for sausage and cheese. This one is almost like a mushroom based pizza. It is also gluten free.

Smoked stuffed mushrooms are often served all by themselves. These are little flavor bombs that are perfect as a dinner appetizer or a party hors d’oeuvre. Large portobello stuffed mushrooms can be served as a main dish with a side salad and some couscous or rice.

Classic Smoked Stuffed Mushrooms

Traditional stuffed mushrooms

Ingredients:

  • 24 large white button mushrooms with stems
  • 1 small shallot, minced
  • 2 cloves garlic, minced
  • 3/4 cup Italian seasoned bread crumbs
  • 3/4 cup grated parmesan cheese
  • 1/4 cup finely chopped fresh parsley
  • 1/3 cup good extra virgin olive oil (EVOO)
  • 1 tsp freshly cracked black pepper
  • 1/2 tsp coarse sea salt
  • Large disposable sheet pan
  • Apple or maple wood chips
  • Water

Total time:1 hour 15 minPrep time:20 min – Smoke time:55 min – Serves:6 people
Author:

Directions:

1. Wipe any dirt off of the mushrooms with a damp paper towel. Remove the stems and cut the very bottoms of them off and discard. Cut the remaining stems into small pieces.

2. Place a medium skillet over medium-high heat and add 1 tablespoon of EVOO. Add the shallots and stem pieces and sauté for 3 to 5 minutes until the shallots have wilted. Add the garlic and cook for another 30 seconds until the garlic is fragrant. Set aside to cool.

3. Preheat your smoker to 250°F with the vent open. Fill the water bowl 1/2 way. Place the wood chips in the tray.

4. In a large bowl, combine the bread crumbs, cheese, and parsley. Stir in the mushroom stems, shallots, garlic, salt, pepper, and 4 tablespoons of EVOO.

5. Place the mushroom caps on the sheet pan. Fill each mushroom with a heaping spoonful of the stuffing mixture. Drizzle the last tablespoon of EVOO over the top of the stuffing.

6. Put the pan into the smoker. Smoke the mushrooms for approximately 45 minutes. Check to see that the mushrooms are softened and cooked through. Continue to smoke if necessary.

7. Serve the mushrooms warm.

Note: If you have any leftover filling, you can use it on top of smoked macaroni and cheese.

Crab Stuffed and Smoked Mushrooms

Crab stuffed mushrooms

Ingredients:

  • 24 baby bella or cremini mushrooms with stems
  • 1-1/2 cups crabmeat, flaked
  • 3/4 cup cream cheese, softened
  • 3/4 cup fresh parsley leaves, chopped
  • 3/4 cup scallions, sliced thinly
  • 1/3 cup grated parmesan cheese
  • 1 tsp sea salt
  • 1/2 tsp freshly ground black pepper
  • 1/2 tsp garlic powder
  • 3/4 cup panko bread crumbs
  • 3 TBS melted butter
  • Large disposable sheet pan
  • Apple or pecan wood chips
  • Water and dry white wine

Total time: 1 hour 10 minPrep time: 15 min – Smoke time: 55 min – Serves: 6 people

Directions:

1. Wipe any dirt off of the mushrooms with a damp paper towel. Remove the stems and cut the very bottoms of them off and discard. Cut the remaining stems into small pieces.

2. Preheat your smoker to 250°F with vent open. Fill the water bowl 1/2 way with equal parts water and wine. Place the wood chips in the tray.

3. In a large bowl, combine the crab, cream cheese, parsley, scallions, parmesan cheese, salt, pepper, and garlic powder.

4. Place the mushroom caps on the sheet pan. Fill each mushroom with a spoonful of the crab mixture. Top each with the breadcrumbs. Drizzle the melted butter over the top of the bread crumbs.

5. Put the pan into the smoker. Smoke the mushrooms for approximately 45 minutes. Check to see that the mushrooms are softened and cooked through. Continue to smoke if necessary.

6. Serve the stuffed mushrooms while still hot.

Note: If you have extra filling, you can place it in a small baking dish and heat it up until it is bubbling. Serve with crackers for dipping.

Smoked Sausage and Cheese Stuffed Portobellos

Smoked sausage and cheese stuffed mushrooms

Ingredients:

  • 6 large portobello mushrooms
  • 1/4 cup extra virgin olive oil (EVOO)
  • 1 lb Italian sausage, removed from casings
  • 1/2 cup grated fontina or provolone cheese
  • 1/2 cup grated assiago cheese
  • 1/4 cup roasted red peppers, diced
  • 4 green onions, sliced
  • 1/2 tsp garlic powder
  • 1/2 tsp dried oregano
  • 1/2 tsp sea salt
  • 2 tbsp fresh basil leaves, minced
  • Oak or maple wood chips
  • Water and dry red wine

Total time: 1 hour 20 minPrep time: 25 min – Smoke time: 55 min – Serves: 6 people

Directions:

1. Place a medium skillet over medium-high heat and add 2 tablespoons of EVOO. Break up the sausage into bite size pieces and add it to the skillet. Sauté the sausage until completely cooked through, approximately 10 to 15 minutes. Drain on paper towels and set aside.

2. Preheat your smoker to 250°F with vent open. Fill the water bowl 1/2 way with equal parts water and wine. Place the wood chips in the tray.

3. Wipe any dirt off of the mushrooms with a damp paper towel. Remove the stems and scrape out the gills with a spoon. Discard stems and gills.

4. In a large bowl, combine the cheese, peppers, green onions, garlic powder, oregano, and salt.

5. Fill each mushroom with a heaping spoonful of the sausage. Top each with the cheese mixture. Drizzle the last 2 tablespoons of EVOO over the top of the cheese.

6. Put the mushrooms directly on the smoker rack. Smoke the mushrooms for approximately 45 minutes. Check to see that the mushrooms are softened and cooked through and the cheese has melted. Continue to smoke if necessary.

7. Remove the mushrooms to a platter. Top with the fresh basil. Serve the mushrooms while the cheese is melted and warm.

Other Ideas for Smoked Stuffed Mushrooms

You can pretty much stuff mushrooms with anything that will hold up in the smoker. The key is that you do need a little fat of some sort to impart moisture. If you are vegan, that can be extra virgin olive oil or coconut oil. Not vegan – go for the butter, ghee, and fatty cheeses.

Here are some additional ideas:

  • Vegan stuffed mushrooms with walnuts, brown rice, and oil packed sun dried tomatoes
  • Paleo stuffed mushrooms with shrimp and chorizo
  • Keto Greek stuffed mushrooms with spinach, feta cheese, kalamata olives and fresh herbs
  • Vegetarian bean chili stuffed mushrooms topped with cheddar cheese
  • Brie and bacon stuffed mushrooms
  • Onion soup style stuffed mushrooms topped with bread crumbs and gruyere cheese
  • Escargot stuffed mushrooms with garlicky parsley butter (this might be my favorite)


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