Smoked Stuffed Mushrooms are going to be your new favorite appetizer. The meaty taste of the mushrooms paired with the creamy and cheesy middle make them too good to pass up. Once you smoke mushrooms on the grill, you'll never want them any other way.
The best part about smoking stuffed mushrooms is that it doesn't take long to get flavor perfection. Mushrooms do a great job of taking on the hint of smokiness while meshing together the flavor of the other ingredients.
More than likely you've eaten stuffed mushrooms at restaurants and paid a pretty hefty price for them. I assure you that they're easy to make and taste just as good when you create them at home.
We serve these up as appetizers or starters, but they can easily be enjoyed as a light meal as well. The mushroom adds a healthy boost of nutrients and the added pork is great for protein.
These smoked stuffed mushrooms would also be great as tailgate food since football season is right around the corner. Make some smoked stuffed peppers too and enjoy the game! Anything that can be picked up with hands and eaten is a great finger food idea!
Be sure to check out my Wagyu Beef Burgers as these would pair perfectly with them for a complete meal. If you're feeling really wild and crazy, you can even add the smoked mushrooms to the top of your Traeger burger for the ultimate flavor experience.
White mushrooms - You can also use portabella mushrooms or cremini mushrooms. Just clean them with a damp paper towel and prepare them as you would white button mushrooms.
Pork sausage - You can use regular pork sausage, mild, or spicy pork sausage. We used ground pork but seasoned it to be flavored like sausage.
Cream cheese - This is what adds the creamy texture.
Shredded cheese - Choose your favorite blend of cheese and add.
How to make Smoked Stuffed Mushrooms
The process is simple to make these mushrooms stuffed with cheese. It's a fast and easy way to feed a crowd or have a nice little snack at home.
Step One: Preheat smoker to 225.
Step Two: Clean and remove stems from mushrooms.
Step Three: In a small bowl, combine sausage, cream cheese, and shredded cheese.
Step Four: Use a spoon to fill each mushroom cap with the meat and cheese filling.
Step Five: Place the stuffed mushroom onto a small baking pan and place it in the preheated smoker.
Step Six: Smoke the mushrooms at 225°F for 90 minutes or until the internal temperature reaches 160°F. You can test the internal temperature using a meat thermometer.
Add seasonings - Change up the flavor by adding garlic, pepper, salt, diced onions, stuffing or bread crumbs, or even some parmesan cheese. Be aware that if you use flavored ground sausage it comes seasoned. You might want to go lightly on adding a lot of extra flavors. A great tip is to just cook a bit of the filling in a skillet (like a tiny burger) so that you can taste the seasoning before moving along with the recipe.
Use portobello mushrooms - Cut off the stem and stuff these mushrooms full! There are a lot of mushroom varieties that you can actually use for this so play around with the options.
Add toppings - Shake on some black pepper, top with fresh parsley, add a few green onions, or top with anything else that you'd like. (they don't need toppings so don't stress if you don't have any!
Get more smoke flavor - You can use smoked sausage instead of regular sausage to really kick up the taste.
Change up the cheese - Cheddar cheese is my favorite to add but you can add any type of cheese to the mixture. Change it up every time.
Crab - Swap out the pork sausage for crab for a seafood stuffed mushroom.
How do you store leftovers of these mushrooms recipe?
The best way to store leftover mushrooms is to add them to an airtight container and store them in the fridge. You can reheat them within 2-3 days for best flavor.
Is it okay to add extra filling?
Of course! Stuff these mushrooms to the gills! The instructions are simple. Fill with an extra teaspoon or two and just push it inside the mushroom. It's a simple way to load them up where you don't have to worry about them overflowing.
Can you cook up the mushroom stems that you removed?
You bet! Add a little bit of olive oil (or melted butter) and seasonings (like garlic powder) and cook them up in a skillet on the stove.
The small pieces will cook up quickly but are such a great side dish and a great way to make sure that you're not wasting food.
If you have extra Italian sausage, you can cook it up with the mixture. This is also a great mixture to add to eggs for breakfast.
- 6 large white mushrooms
- 4 oz pork sausage
- 2 oz cream cheese
- ¼ cup shredded cheese
- Preheat smoker to 225.
- Clean and remove stems from mushrooms.
- In a small bowl, combine sausage, cream cheese, and shredded cheese.
- Use a spoon to fill each mushroom cap with the meat and cheese filling.
- Place the stuffed mushroom onto a small baking pan and place it in the preheated smoker.
- Smoke the mushrooms at 225°F for 90 minutes or until the internal temperature reaches 160°F.