Smoked Stuffed Mushrooms

by Kevin H. on January 14, 2013 · 5 comments

Post image for Smoked Stuffed Mushrooms

Are you like me, always looking for easy appetizer ideas that can be cooked outside?  If you are, you just hit the jackpot.

Stuffed Mushrooms are a standard at many restaurants, so it needed to be added to our repertoire.  Patti came up with the stuffing recipe, and I came up with the cooking method.  I love finding recipes that combine our ideas.

 Smoked Mushroom Recipe

We used baby bellas because we really love portabella mushrooms…as evidenced by our bacon wrapped mushrooms and portabella mushroom burger recipes.  The stems pop right out, giving you a perfect “bowl” to stuff the yumminess.

Mushroom 2

Lay them all in a tin pan with some pads of butter.  These will melt quickly and give moisture and flavor to the mushrooms while smoking.  Plus, I mean, it’s butter.  I shouldn’t really have to explain why I’m using it.

Mushroom 3

All you’re doing is adding some smoke and cooking them until they are warm through.  It really doesn’t take long.  I cooked these for 30-45 minutes at about 225.  The outsides looked great for presentation and the insides were warm and smokey.  Perfect.

Mushroom 5

The best thing about these?  You can do whatever you want with them!  Try Patti’s stuffing recipe below, and then mix it up.  Add any flavors you like, subtract flavors you dislike.  Crab, salmon, cheese, spinach…the possibilities are endless.  Try making these smoked stuffed mushrooms for your next party and let me know what you and your guests think!

Smoked Stuffed Mushrooms

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 60 minutes

Smoked Stuffed Mushrooms

Take the fancy stuffed mushrooms a step higher on the elegance scale - smoke them! Crab stuffed smoked mushrooms. Easy and mouth watering. A win win.


  • 1 package of baby bella mushrooms, wiped off with a damp paper towel
  • 1 onion, chopped
  • 2-3 cloves of garlic, crushed
  • 3/4 cup of white wine
  • 1/4 cup of bread crumbs
  • 1/2 cup parmesan cheese
  • 1 can of crab, drained
  • 3 tablespoons of butter
  • 1/2 tsn salt
  • 1/4 tsn pepper


  1. Pop the stems off the mushrooms, but don't throw them away! Set the bulb of the mushroom aside.
  2. Chop the stems up into little tiny pieces.
  3. Saute the chopped stems, onions, and let them simmer until they are really soft. Put the stems and onions in a bowl, and add the crab, bread crumbs, cheese and garlic into a bowl. Add salt and pepper.
  4. Mix really, really well.
  5. Stuff the mixture into each of the mushrooms, and then stuff some more. Definitely overstuff them. The more stuffing, the better.
  6. Pour the wine (and if you're feeling saucy, a little extra butter, just for fun), in an aluminum pan. Place each of the mushrooms in an aluminum pan, stuffing side up.
  7. Sprinkle a little more parmesan cheese on top, along with a LITTLE sprinkle of salt and pepper.
  8. Smoke them uncovered indirect at about 250 for 15 minutes, then covered for another 15 minutes, or until cheese is melted.

Leave a Comment

{ 4 comments… read them below or add one }

Sheila June 21, 2015 at 6:51 pm

sounds great and I can’t wait till I make this recipe. I’ve been needing good one hope this one is it…….


Justin January 17, 2013 at 11:54 am

Hi Kevin,
This recipe sounds amazing and I can’t wait to give it a try. I do have one question regarding the cooking method. It says to cook covered on the smoker at 250 for 30mins.

Does this still allow the outsides to establish a little crust as well as provide the smokey goodness, even though they are covered up?


Patti January 17, 2013 at 12:01 pm

Hi Justin! It does still get a little crust AND have some good smoke flavor. THe picture we have of the mushrooms was taken after they were covered. However, if they are not crusty enough for you, then I would recommend for the last 5 minutes or so, take the aluminum foil off. This would also give you a more intense smoke flavor.

Let me know how your mushrooms turn out!


Kevin January 20, 2013 at 9:22 am

I’ll make one amendment to what my wife said…I actually cooked it UNcovered for the first 15 minutes or so to give it the crust, then covered so it didn’t get TOO smokey. How much you cook it covered/uncovered is entirely up to your tastes. I basically smoked until it was golden brown/crusted, then covered.


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