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These smoked stuffed mushrooms will be the smoker appetizer that you serve on repeat for all your parties! With the perfect creamy, cheesy filling and a hint of crunchy panko topping, these mushrooms are a delicious and easy party app to make on the grill.
I’ve always said that a smoker is just an oven with flavor. But that has never been more apparent than with this smoked stuffed mushrooms recipe!
Maybe because the mushrooms are so porous, so they take on a lot of smoke flavor – even after only smoking for 1 hour. Or maybe it’s because these bite-sized appetizers are smaller with more surface area for the smoke to adhere to. But whatever the reason, these smoked mushrooms are fantastic! And so much more flavorful than baked mushrooms.
So if you have a pellet grill or smoker and you’re looking for easy and elegant party appetizers to make, then give these a try! And be sure to check out these smoked pig shots, another awesome cheese-stuffed smoker appetizer!
Table of Contents
- Ingredients for the Best Stuffed Mushrooms
- Smoked Stuffed Mushrooms Video
- What kind of mushrooms to use for stuffed mushrooms?
- How to Prep the Mushrooms
- How to Make Smoked Stuffed Mushrooms
- Recipe Tips
- Storage and Reheating
- Can I make this stuffed mushrooms recipe in the oven?
- Smoked Stuffed Mushrooms on the Grill Recipe
Ingredients for the Best Stuffed Mushrooms
- mushrooms – We used about 20 ounces of fresh mushrooms, with the stems included in the filling.
- shallot and jalapeno – Small diced to sauté with the diced mushroom stems.
- cheeses – Our cheesy mushrooms are stuffed with three types of cheese: cream cheese, shredded sharp cheddar, and grated parmesan. *You could even cold smoke the cheddar cheese block for extra flavor.
- garlic
- mayonnaise and dijon mustard – Adds the perfect amount of creaminess to the mushroom filling.
- Worcestershire sauce
- panko breadcrumbs – For adding a nice bit of crunch and texture to the tops of the smoked mushrooms. Highly recommended!
Smoked Stuffed Mushrooms Video
What kind of mushrooms to use for stuffed mushrooms?
We prefer to use baby bella (cremini) mushrooms for this recipe, because we like the larger size and the beefy flavor. However, you can easily substitute whole button mushrooms if you prefer.
Also, don’t fret if your mushrooms aren’t all perfectly shaped or you have some that are smaller than others. Our mushrooms were far from “picture perfect”, with some that were double the size, but the recipe still turned out fantastic!
How to Prep the Mushrooms
Mushrooms contain a large amount of water (about 90 to 92% water), so you never want to soak them or hold them under running water to wash them. Instead, use a damp paper towel to gently wipe the stems and caps of the mushrooms, removing any dirt or debris.
Then, remove the stems and use a paring knife or spoon to hollow out the caps just a bit if needed. Finely dice the mushroom stems to be added to the stuffing mixture.
*Chef’s Tip: Place the mushroom caps on a wire rack upside down, and cook on the smoker for about 10-12 minutes before stuffing. This allows some of the moisture to start escaping so the mushrooms are less likely to get soggy while smoking.
How to Make Smoked Stuffed Mushrooms
This stuffed mushrooms recipe looks elegant, but it’s very easy to make on the grill or smoker. Just follow these steps:
Step 1: Make the cheese filling. Sauté the finely diced shallot, jalapeno, and mushroom stems in a skillet over medium heat until tender. Then remove from the heat and allow the mixture to cool slightly before adding to a large mixing bowl with the other stuffing ingredients. Combine the cheeses, sautéed veggies and mushroom stems, and other ingredients, mixing well.
Step 2: Stuff the mushrooms. Add about 2 tablespoons of filling to each prepared mushroom cap. *TIP – We like to use a 2 tablespoon cookie scoop for this step because it’s much quicker with less mess. Use your thumbs to gently press down on the filling, stuffing the mushroom cap and rounding out the top.
Step 3: Add panko breadcrumb topping. Transfer the mushrooms to a foil-lined baking sheet. Sprinkle each with a bit of panko breadcrumbs.
Step 4: Smoke the stuffed mushrooms on the grill. Place the stuffed mushrooms on the grill or smoker. Smoke for about 1 to 1½ hours. Then remove from the grill, allow to cool slightly, and serve.
Recipe Tips
- Very finely dice the filling ingredients – The smaller the better when it comes to dicing the shallot, jalapeno, and mushroom stems. Remember, all of these ingredients will be combined with the cheeses for the filling, and the mushroom caps are fairly small. For a smoother filling consistency, your vegetables will need to be very finely diced.
- Cook the mushroom stems long enough to remove excess moisture – Sweat down the mushroom stems over medium-low to medium heat for quite a bit of time, about 12-14 minutes. This allows more of the moisture to escape from the stems so your filling doesn’t get too soggy during the cook time.
- Try portobello mushrooms for a main course – Make this recipe with larger portobello mushrooms, and try adding in other ingredients like cooked wild rice, quinoa, or cooked sausage crumbles for a more complete meal.
Storage and Reheating
Leftover mushrooms can be stored in an airtight container in the refrigerator for up to 4 days. You can reheat on a foil-lined baking sheet in the oven or toaster oven at 350°F, or microwave until hot.
Can I make this stuffed mushrooms recipe in the oven?
Absolutely! This is one of our favorite recipes for cheese-stuffed mushrooms, so don’t let the fact that you don’t have a grill stop you from trying it! Prepare the mushrooms and filling the same way, and then bake on the foil-lined baking sheet for about 22-25 minutes at 350°F, or until the panko tops are golden brown.
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Smoked Stuffed Mushrooms on the Grill
Ingredients
- 20 baby bella mushrooms, (about 20 ounces total)
- 1 jalapeno, seeded and finely diced
- ½ medium shallot, finely diced
- 4 cloves garlic, minced
- 4 oz cream cheese, softened
- 1 cup freshly grated parmesan cheese
- 4 oz shredded cheddar cheese
- 1 tablespoon mayonnaise
- 2 teaspoons Worcestershire sauce
- 1 teaspoon dijon mustard
- 1 tablespoon butter or cooking oil, to sauté the mushroom stems and veggies
- ⅓ cup panko breadcrumbs
- 1 tablespoon melted butter
Instructions
- Heat pellet grill or smoker to 275℉ with your choice of pellets or wood. Line a baking sheet with aluminum foil and set aside.
- Use a damp paper towel to clean the mushrooms, removing any dirt or debris. Remove the stems from the mushrooms. Finely dice the mushroom stems.
- Place the mushroom caps cavity side down on a wire cooling rack. Set the rack on the grill, and smoke for about 10-12 minutes to begin drying out the mushrooms a bit. After 10-12 minutes, remove the mushroom caps from the smoker and set aside until ready to stuff. Then adjust the grill temperature down to 250℉.
- While the caps are on the grill, prepare the filling. In a skillet over medium heat, sauté the diced mushroom stems, diced shallot, and diced jalapeno pepper with 1 tablespoon butter or cooking oil. Sauté for about 12-14 minutes to remove a good amount of the excess moisture from the mushroom stems. When there's only about 2-3 minutes of sauté time left, add the minced garlic to the skillet to cook with the sautéed mushrooms and veggies. Then set the mixture aside to cool slightly.
- While the mushroom stems and veggies cool, add the cream cheese, parmesan cheese, cheddar cheese, mayo, Worcestershire, and dijon mustard to a large mixing bowl. Mix together well. Then fold in the mushroom stems and shallot mixture until well combined.
- Use a cookie scoop or spoon to fill each mushroom cap with about 2 tablespoons of filling, gently pressing down to stuff the caps and round off the tops. As you stuff the mushrooms, set them on the prepared baking sheet, cavity side up.
- In a separate small bowl, mix together the panko breadcrumbs and 1 tablespoon of melted butter. Sprinkle the panko on top of each stuffed mushroom, distributing evenly.
- Place the baking sheet with the stuffed mushrooms on the grill. Smoke at 250℉ for 1 to 1½ hours. Then remove from the grill, allow to cool slightly, and serve. Optional – sprinkle on a bit of dried parsley for garnish.
Video
Notes
- Storage and Reheating – Leftover mushrooms can be stored in an airtight container in the refrigerator for up to 4 days. You can reheat on a foil-lined baking sheet in the oven or toaster oven at 350°F, or microwave until hot.
- Very finely dice the filling ingredients – The smaller the better when it comes to dicing the shallot, jalapeno, and mushroom stems. Remember, all of these ingredients will be combined with the cheeses for the filling, and the mushroom caps are fairly small. For a smoother filling consistency, your vegetables will need to be very finely diced.
- Try portobello mushrooms for a main course – Make this recipe with larger portobello mushrooms, and try adding in other ingredients like cooked wild rice, quinoa, or cooked sausage crumbles for a more complete meal.
