Smoking Stuffed Mushrooms

Discussion in 'Veggies' started by downstatesmoker, Oct 28, 2009.

  1. Hi Everyone,

    Yeah Yeah, I know Mushrooms are a fungus not a veggie, just seemed the most appropriate location.

    I'm thinking about doing some smoked mushrooms in the near future. Was wondering what everyone's preference for which mushroom they use and what they stuff it with.

  2. fire it up

    fire it up Smoking Guru OTBS Member

    I use white button mushrooms and stuff with some sort of cream cheese filling, spinach dip filling would be great in them, sometimes I have wrapped with bacon and other times not.
  3. dutch

    dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    I have a neigbor that uses both the larger button 'shrooms and the portabellas. He likes the portabellas because they are larger and has a meater texture, plus they hold a lot more of whatever you're stuffing the mushrooms with. [​IMG]
  4. erain

    erain Master of the Pit OTBS Member SMF Premier Member

  5. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

    I did some this last summer for a party. Here is what I did:
    • 1 dozen large white mushrooms. Remove stems and scrape out inside with spoon (makes room for filling).
    • 1 package of cream cheese (softened).
    • 10-15 oz. package of good crab meat (I prefer the non-canned, but go with what you can get).
    • 1/2 of a red bell pepper fine diced.
    • 1 green onion fine diced.
    • 1 lb bacon.
    Mixx everything except for the mushrooms and bacon together. Season with S&P to taste (can add other seasonings if you want). Put mix into a ziplock bag, cut of one corner and use the bag to pipe the mixture into the mushrooms. Wrap each shroom with bacon, and secure with a toothpick. Smoke for 2-3 hrs. at approx. 250-300°. Enjoy!

    I basically made mushroom ABT's (for those people that can't take the heat [​IMG]). These were a big hit with my friends - no left overs [​IMG].
  6. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    We like the big portabellas for stuffing. I like to stuff them with some spicy sausage and some good Guvenie cheese and some bread crumbs and then put them in th oven for a few minutes and then top them with a drezzle of balsomic glaze and yummy. I did see the srooms that Jim (fire it up) did and they looked great.
  7. chainsaw

    chainsaw Smoking Fanatic

    1 lb Jimmy Dean hot sausage
    2 lb fresh mushrooms
    8 oz. cream cheese

    Brown sausage drain, and mix in cream cheese. Remove stems and fill mushrooms with mixture. Microwave or heat. You can smoke, will be better.
  8. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    Portabellas are a great size for your project, and they have plenty of texture. Sounds like you're in for some savory eating. It's all good my friend.
  9. gregzee

    gregzee Smoke Blower

    Those mushrooms sound great, I actuallly have shrooms in my fridge right now. Hmm, I may be smoking some shrooms today.
  10. chisoxjim

    chisoxjim Master of the Pit OTBS Member

    great tips all,

    some variation of the above tips are on the menu for Saturday.
  11. deltadude

    deltadude Master of the Pit OTBS Member

    Don't forget you can take smallish to med. size season with BBQ seasoning (I like to use Emeril's spice recipe). Plus a little salt and fresh cracked pepper. Smoke em about 1 hour 1.5 hours depending on size, server them fresh out of the smoker with a little dippin sauce. They are YUM!
  12. treegje

    treegje Master of the Pit

    herb cream cheese,garlic,bacon strips
  13. blacklab

    blacklab Master of the Pit SMF Premier Member

    Criminni (sp)
    Cream cheese
    green onion
    red pepper flakes or miniced jalapeno
    jd sausage you decide flavor
    crab or shrimp I cook my own shrimp really don't care for boiled.
    Shredded parm for the top
    salt peppper to taste.

    Stuffed mushrooms are like fatties fillings are unlimited [​IMG]
  14. chisoxjim

    chisoxjim Master of the Pit OTBS Member

    thanks for those links erain, [​IMG]

    I got a pound of large white mushrooms, and I have some fresh ground italian sausage, parmesan, bread crumbs, etc. Ill figure out my method tomorrow when the time comes(definitely going to sautee the stems, some garlic, & onion in the rendered sausage fat for the filling).

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