Best Smoky Stuffed Mushrooms Recipes
CLASSIC SMOKED STUFFED MUSHROOMS
Delicious Masterbuilt smoker classic stuffed button mushroom recipe with breadcrumbs and cheese.
Provided by Diana
Categories Main Course
Time 1h15m
Number Of Ingredients 12
Steps:
- Wipe any dirt off of the mushrooms with a damp paper towel. Remove the stems and cut the very bottoms of them off and discard. Cut the remaining stems into small pieces.
- Place a medium skillet over medium-high heat and add 1 tablespoon of EVOO. Add the shallots and stem pieces and sauté for 3 to 5 minutes until the shallots have wilted. Add the garlic and cook for another 30 seconds until the garlic is fragrant. Set aside to cool.
- Preheat your smoker to 250°F with the vent open. Fill the water bowl 1/2 way. Place the wood chips in the tray.
- In a large bowl, combine the bread crumbs, cheese, and parsley. Stir in the mushroom stems, shallots, garlic, salt, pepper, and 4 tablespoons of EVOO.
- Place the mushroom caps on the sheet pan. Fill each mushroom with a heaping spoonful of the stuffing mixture. Drizzle the last tablespoon of EVOO over the top of the stuffing.
- Put the pan into the smoker. Smoke the mushrooms for approximately 45 minutes. Check to see that the mushrooms are softened and cooked through. Continue to smoke if necessary.
- Serve the mushrooms warm.
Nutrition Facts : Calories 278 calories, Carbohydrate 23 grams carbohydrates, Cholesterol 11 milligrams cholesterol, Fat 18 grams fat, Fiber 3 grams fiber, Protein 7 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 650 milligrams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 13 grams unsaturated fat
BEST EVER STUFFED MUSHROOMS
At party time, I bring out a platter of my easy stuffed mushrooms. I like to make mine with reduced-fat sausage, but you can use regular for an indulgent treat. -Debby Beard, Eagle, Colorado
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 2-1/2 dozen.
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. In a large skillet, cook sausage, onion and garlic over medium heat 6-8 minutes or until sausage is no longer pink and onion is tender, breaking up sausage into crumbles; drain. Add cream cheese and Parmesan cheese; cook and stir until melted. Stir in bread crumbs, basil and parsley., Meanwhile, place mushroom caps in a greased 15x10x1-in. baking pan, removed-stem side up. Brush with butter. Spoon sausage mixture into mushroom caps. Bake, uncovered, 12-15 minutes or until mushrooms are tender.
Nutrition Facts : Calories 79 calories, Fat 6g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 167mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.
SMOKY STUFFED MUSHROOMS
All you're going to smell is bacon while these goodies are baking! The filling is creamy and smooth, while the top is crunchy and crispy. These mushrooms have a great smoky flavor but are very rich. And they're easy to put together - guests will be impressed!
Provided by Karen Crossland @dixiemom1520
Categories Vegetable Appetizers
Number Of Ingredients 11
Steps:
- Clean mushrooms and set aside. Cook 3 slices of bacon to the limp stage and the other 4 crisp. In your bacon drippings add onion and diced mushroom stems. Cook until soft.
- Chop crisp bacon into small pieces. In a mixing bowl add cream cheese. Stir in your crisp bacon, cheddar cheese, onion/mushroom mixture, black pepper and garlic powder.
- Spray a 9x13 inch casserole dish or sheet pan with cooking spray. Fill each mushroom with as much cheese filling as it will hold. Cut each slice of limp bacon into 4 pieces, so that one will fit onto each mushroom.
- Sprinkle bread crumbs on top of bacon covered mushroom and drizzle with bacon drippings or melted butter. Place in 350 preheated oven for 20 minutes, until brown on top. Enjoy!!
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