Smoked stuffed mushrooms are a delectable appetizer perfect for any occasion. The smoky mushroom flavor and creamy filling are irresistible and easy to prepare.
Why You'll Love These Smoked Stuffed Mushrooms Recipe
Simple To Prepare- Despite their fancy appearance, smoking stuffed mushrooms is very simple to do.
Bursting With Flavor- The cream cheese filling perfectly complements the earthy taste of the mushrooms, resulting in an unparalleled and truly delicious experience.
A Crowdpleaser- Smoked stuffed mushrooms are a great addition to any gathering, with their smoky flavor and savory filling that will impress your guests.
What Are Smoked Stuffed Mushrooms?
Smoked stuffed mushrooms are a delicious appetizer or side dish for any occasion. These mushrooms are typically filled with a savory mixture of cheese, herbs, and spices and then smoked to give them a smoky flavor. They can be served hot or cold and are a great addition to any meal.
- Aluminium Foil
- Baking Sheet
- Cutting Board
- Sharp Knife
- Small Mixing Bowl
- Small Bowl
- Basting Brush
- Measuring Cups and Spoons
- Whole Cremini Mushrooms- Provides a meaty texture and earthy flavor.
- Butter- Gives the stuffing its rich flavor.
- Minced Garlic- Enhances the flavor of the mushroom filling.
- Green Onions- For a pop of color and fresh taste.
- Cream Cheese- Softened cream cheese creates a creamy base for the stuffing.
- Parmesan Cheese- Gives these smoked stuffed mushrooms layers of flavor when combined with the other cheeses.
- Cheddar Cheese- Adds a slight sharpness and bite to the stuffed mushrooms
- Lemon Juice- Brings a bright acidity that balances the richness of the cream cheese filling.
- Salt and Black Pepper- To taste.
- Red Pepper Flakes (Optional)- For a bit of spice.
How To Make Smoked Stuffed Mushrooms
First, remove the stems from each of the mushrooms. Place the mushroom caps on a cookie sheet lined with foil and set the stems aside on a cutting board.
Next, dice up the mushroom stems and place them in a skillet on your stove over medium heat. Add butter to the skillet and cook the stems for about five minutes.
Once the stems are slightly browned, add a clove of minced garlic and a stalk or two of minced green onion to the skillet. Continue to cook for another minute or two, stirring occasionally.
Remove the skillet from the stove when the mushroom stems and garlic are fully cooked. Transfer the mushrooms and garlic to a small bowl and place it in your freezer to cool down. This will prevent it from overheating the mushroom caps when added later.
Mix the cream cheese, grated parmesan cheese, and shredded cheddar cheese in a small bowl.
Once the cooked mushroom stems and garlic have cooled down, add them to the cream cheese mixture. Add red pepper flakes, salt, and pepper to taste.
Spoon the mixture into each mushroom cap, filling them generously. Brush each of the stuffed mushrooms with melted butter and lemon juice before cooking.
Turn on your Traeger. Once the smoke rolls, increase the temperature to 350 degrees and place the cookie sheet inside the smoker. Allow the mushrooms to cook for approximately 20 minutes, then remove them from the smoker. They are ready to be enjoyed after letting them cool for a few minutes!
Substitutions & Additions
- Add different types of cheese, like feta or goat cheese, for a tangy twist.
- Swap out the cremini mushrooms for oyster mushrooms, baby portobello mushrooms, shiitake, or white mushrooms.
- For more heat, add diced jalapenos to the stuffing mixture.
- Use your favorite herbs and spices to enhance the flavor of the stuffed mushrooms even more.
- Try experimenting with different stuffing ingredients such as bread crumbs, bacon bits, smoked sausage, bell peppers, or spinach.
How To Store Leftover Smoked Stuffed Mushrooms
First, allow the smoked stuffed mushrooms to cool completely. Then, place them in an airtight container or wrap them tightly in aluminum foil. Store the mushrooms in the refrigerator for up to three days or in the freezer for up to three months. When ready to reheat, place them in the oven or on the grill until heated through.
Low Carb Stuffed Mushrooms
- 1 pound whole crimini mushrooms
- 3 tablespoons butter
- 1 clove garlic minced
- 2 stalks green onion chopped
- 8 ounces cream cheese softened
- ¼ cup parmesan cheese grated
- ¼ cup shredded cheddar cheese
- 1 tbsp lemon juice
- pinch salt and pepper
- pinch red pepper flakes optional
- Carefully snap the stems off of each mushroom. Put the mushroom caps on a foil-lined cookie sheet, and place the stems on a cutting board.
- Once all of the stems are removed, dice them up and put in a skillet on your stove over medium heat. Add a tablespoon of butter, and let the stems cook for about five minutes.
- Add a clove of minced garlic to the mushrooms, along with a stalk or two of chopped green onion and continue to cook for another minute or two. When the mushroom stems and garlic are done cooking remove the skillet from the stove, and put the mushrooms and garlic in a small bowl and place in your freezer. You want to cool this down before adding to your mushroom caps.
- In a small bowl combine the cream cheese, grated parmesan cheese, and shredded cheddar cheese.
- When the cooked mushroom stems and garlic has cooled down add that to the cheese mixture. Sprinkle in a few red pepper flakes and some salt and pepper, and then scoop a little bit of the mixture into each of the mushroom caps. Your caps might be heaping over with the cheese mixture, and that's ok.
- Brush each of the mushrooms with melted butter and lemon juice.
- Turn on your Traeger to smoke. When the smoke is rolling turn the temp up to 350 and put the cookie sheet in the smoker.
- Let the mushrooms cook for about 20 minutes and then remove from the smoker. Let them cool for a few minutes, and enjoy!