Smoked Stuffed Mushrooms

I just got a new Traeger Smoker and I really love. The model is a Traeger Texas, and it makes some mighty fine Q.  I am always working on ways to smoke more things. So when I picked up some huge mushrooms at the store, I figured that I should smoke them.   This is a pretty traditional Italian stuffed mushroom recipe, with the exception of the smoke.  I will tell you that the smoke flavor really added to the dish.  They were freaking delicious!

Smoked Stuffed Mushrooms

Preheat your smoker to 275 degrees Fahrenheit.  I would recommend a nice fruit wood as your smoking flavor.

Clean the mushrooms and remove the stems.  Make sure to set the stems aside.  Remove the very bottom of the stem and then dice the remaining mushroom up into small pieces.

In a large bowl, combine the mushroom stems, bread crumbs, parmigiana cheese, minced garlic, chopped parsley, salt and pepper and 3 tablespoons of olive oil.

Depending on the size of the stems you may need more olive oil.  You want the mixture to be moist but not soaking.

Arrange the mushrooms in a disposable pan and then use a spoon to fill the mushrooms.

Fill the mushrooms until they are heaping and then drizzle with a little more olive oil.

You may have extra filling depending on the size of the mushroom cavities.

Place the pan in the smoker and cook for 1 hour and 20 minutes or until the mushrooms are tender and the filling starts to brown.

Remove from the smoker and serve.

These were the most delicious stuffed mushrooms that I have ever had.  The smoke added a nice bit of flavor without being overpowering.

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Smoked Stuffed Mushrooms

Prep Time

15 mins

Cook Time

1 hr 15 mins

Total Time

1 hr 30 mins

 

A simple and delicious smoked stuffed mushroom recipe that will have you rethinking the way you cook everything!

Course: Smoked Mushrooms

Cuisine: BBQ

Servings: 12

Author: Rex

Ingredients

Smoked Stuffed Mushroom

• 12-16 large white mushrooms
• 1/2 cup Italian Bread Crumbs
• 1/2 cup Parmesan Cheese
• 2 cloves garlic minced
• 2 tbs chopped fresh parsley
• 1/4-1/3 cup olive oil
• salt and pepper

Hardware

• Smoker
• Apple cherry or pear wood
• 9 x13 disposable aluminum pan

Instructions

1. Preheat your smoker to 275 degrees Fahrenheit. I would recommend a nice fruit wood as your smoking flavor.
2. Clean the mushrooms and remove the stems. Make sure to set the stems aside. Remove the very bottom of the stem and then dice the remaining mushroom up into small pieces.
3. In a large bowl, combine the mushroom stems, bread crumbs, parmigiana cheese, minced garlic, chopped parsley, salt and pepper and 3 tablespoons of olive oil. Depending on the size of the stems you may need more olive oil. You want the mixture to be moist but not soaking.
4. Arrange the mushrooms in a disposable pan and then use a spoon to fill the mushrooms. Fill the mushrooms until they are heaping and then drizzle with a little more olive oil. You may have extra filling depending on the size of the mushroom cavities.
5. Place the pan in the smoker and cook for 1 hour and 20 minutes or until the mushrooms are tender and the filling starts to brown.
6. Remove from the smoker and serve.