Smoked Stuffed Mushrooms

Smoked stuffed mushrooms with cream cheese filling and sausage are a delicious and savory appetizer or side dish.

Course Appetizer

Cuisine American

Keyword smoked stuffed mushrooms

Prep Time 20

Cook Time 40

Servings

Calories 171kcal

Author Bon Appeteach

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.

Want to modify this basic filling recipe? Add other ingredients like veggies, sausage, crab, etc!