- January 27, 2023
Smoked Stuffed Mushrooms
Smoked stuffed mushrooms with cream cheese filling and sausage are a delicious and savory appetizer or side dish.
Why This Recipe Works:
Savory & Satisfying: These little smoked stuffed mushrooms are perfectly creamy and savory, making them so satisfying to eat! The combination of the meaty mushroom along with cream cheese, shallots, garlic, and parmesan cheese makes these so delicious and perfect as an appetizer! Start any dinner party off with some of these and they are sure to impress!
Easy to Make: Once these stuffed mushrooms are on the smoker, you can sit back and relax! All of the prep work takes just about 20 minutes and the rest of the magic happens in the smoker. Luckily, these mushrooms don’t take too long on the smoker to get to perfection!
- Knife and Cutting Board
- Mixing Bowls
- Wire Rack
Welcome to my virtual classroom! Use the guided notes below where I often answer commonly asked questions I get from readers and cooks just like you.
This information is meant to help you have a stronger understanding of this recipe and the process so you can find success all on your own.
Ready to begin cooking? Simply jump to the recipe card below and begin.
My smoked stuffed mushrooms recipe uses pantry staple ingredients to make it as easy as possible! Here’s what you’ll need:
- Baby Bella Mushrooms: I like using Baby Bella Mushrooms in this recipe since they are big enough to hold a decent amount of filling but not too huge!
- Shallot & Garlic: Shallot and garlic are added as flavor builders and aromatics.
- Cream Cheese: I recommend using full fat cream cheese here for maximum flavor. Make sure to let it soften to room temperature before using it!
- Seasonings: Salt, pepper, thyme, and red pepper flakes are used to season the cream cheese filling!
- Parmesan Cheese: I love using freshly grated parmesan cheese since I think it has more flavor. If you prefer, pre-shredded or grated parmesan would also work!
- Panko Breadcrumbs: Panko mixed with parmesan cheese is the topping on these mushrooms. It creates a nice crunchy crust when you bite into them!
How To Smoke Stuffed Mushrooms On The Grill:
Filling and Stuffing:
- Preheat & Prep: Preheat the smoker to 250 F and set it for indirect heat. Clean the mushrooms thoroughly with water to remove any excess dirt. Let the mushrooms dry fully over paper towels.
- Prep the Stems: Carefully snap the stems off of each mushroom and set them aside. You need to remove the stem enough so it creates a space for the filling to rest. Dice up the removed stems into small pieces.
- Cook Filling: In a skillet over medium heat, add the olive oil, mushroom stems, and diced shallot. Cook for about 4-5 minutes and then add the minced garlic and cook for another 1-2 minutes and remove from the heat.
- Combine with Cream Cheese: In a mixing bowl, add the mushroom mixture, softened cream cheese, and spices. In a separate small mixing bowl, add the panko crumbs and the shredded parmesan cheese.
- Fill the Mushrooms: Take a few teaspoons of the cream cheese mixture and place it into the center of each mushroom. Slightly overfill each mushroom so some of the fillings creates a dome shape over the top. Carefully dip each top into the panko and parmesan mixture. Repeat until all of the mushrooms are filled and place the mushrooms filling side up onto a wire rack. The wire rack is helpful to transfer all of the mushrooms to the smoker.
- Smoke the Mushrooms: Place the wire rack of stuffed mushrooms onto the smoker over the grill grates. Smoke the mushrooms for about 1.5 hours, or until the mushrooms are tender and the tops are golden brown. Cooking time may vary depending on the size of the mushrooms.
- Serve & Enjoy!
Frequently Asked Questions:
Honestly, any type of mushroom that is big enough to fill would work great. You can use white, cremini, baby Bella, or even portobello mushrooms in this smoked stuffed mushrooms recipe!
Store any leftover stuffed mushrooms in an airtight container in the fridge for up to 3 days. To reheat, pop them in the microwave or the oven until heated through.
- Add protein! You can make this filling even more substantial by adding pork sausage or crab! If adding sausage, make sure that you cook it to an internal temperature of 165 F.
- Add veggies! You can make this a veggie packed filling by adding diced peppers, asparagus, and carrots!
- Cold cream cheese? If you forgot to let your cream cheese come to room temperature, don’t worry. To soften it up, you can pop it in the microwave for 20-30 seconds and it will be much easier to stir.
- Wash the mushrooms well! If you have ever cooked with mushrooms, you know that they can have a lot of dirt on them. Rinse them well under water and make sure to let the dry. Don’t soak the mushrooms in water since they will soak up a lot of water!
More Appetizer Recipes to Try:
- Air Fryer Cheese Curds
- Cheese & Mushroom Tarts
- Smoked Brie with Honey & Chorizo
- Smoked Chicken Wings
- Easy Air Fryer Crab Cakes
Smoked Stuffed Mushrooms
- 24 Baby Bella Mushrooms cleaned, stems removed
- 2 tsp. Olive Oil
- 1 Shallot minced
- 3 cloves Garlic minced
- 8 oz. Cream Cheese Softened
- 1 tsp. Sea Salt
- 1/2 tsp. Black Pepper
- 1 tsp. Thyme
- 1/2 tsp. Red Pepper Flakes
- 2 cups Parmesan Cheese
- 1 cup Panko Bread Crumbs sub pork panko
- Preheat the smoker to 250 F. Set it for indirect heat.
- Start by cleaning the mushrooms thoroughly with water to remove any excess dirt. Let the mushrooms dry fully over paper towels.
- Carefully snap the stems off of each mushroom and set them aside. You need to remove the stem enough so it creates a space for the filling to rest.
- Dice up the removed stems into small pieces.
- In a skillet over medium heat, add the olive oil, mushroom stems, and the diced shallot. Cook for about 4-5 minutes and then add the minced garlic and cook for an additional 1-2 minutes and remove from the heat.
- In a mixing bowl, add the mushroom mixture, softened cream cheese, and the spices.
- In a small mixing bowl, add the panko crumbs and the shredded parmesan cheese.
- Take a few teaspoons of the cream cheese mixture and place it into the center of each mushroom. Slightly overfill each mushroom so some of the filling creates a dome shape over the top. Carefully dip each top into the panko and parmesan mixture.
- Repeat these steps until all the mushrooms are filled. Place the mushrooms filling side up onto a wire rack (this helps you easily transfer them on and off the smoker).
- Place the wire rack of stuffed mushrooms onto the smoker over the grill grates. Smoked the mushrooms about 1.5 hours (may vary depending on the size of the mushrooms). Remove when the mushrooms are tender and the tops are golden brown.
- Serve the mushrooms on a platter as a side dish or appetizer and enjoy.