Emma Wilson
Smoking stuffed mushrooms is a great way to add a twist to a classic flavour. They are easy to make, requiring only 20 minutes of prep work, and are perfect as an appetizer or side dish. The mushrooms are stuffed with a creamy mixture, often including cream cheese, shallots, garlic, and parmesan cheese, and sometimes sausage or crab. The mushrooms are then placed on a wire rack and smoked for around 40-50 minutes, or until tender and golden brown. The smoky flavour pairs well with the creaminess of the cheese and the meatiness of the mushrooms.
| Characteristics | Values |
|---|---|
| Ingredients | Mushrooms, cream cheese, Italian sausage, mozzarella cheese, garlic, herbs, parmesan cheese, bread crumbs, melted butter, salt, pepper, olive oil, balsamic vinegar, soy sauce, coconut aminos, diced olives, olive tapenade, grated parmesan, BBQ sauce, cheddar cheese, garlic salt, panko breadcrumbs, crème fraîche, sharp cheddar, sherry, white wine, chicken stock, almond flour, pork sausage, crab, asparagus, carrots, diced peppers, shallots |
| Prep Time | 20 minutes |
| Cooking Time | 40-50 minutes, 45 minutes to 1 hour, 30-40 minutes, 1.5 hours, 2-3 hours |
| Temperature | 225°-250°F |
| Leftovers | Store in an airtight container in the refrigerator for 3-4 days or up to a week |
| Reheating | Reheat in the microwave for a few seconds to 1-2 minutes |
Explore related products
What You'll Learn
Choosing the right mushrooms
When choosing mushrooms to smoke, there are a few things to consider. Firstly, you want to select mushrooms that are large enough to stuff but not too large, as they should ideally be eaten in one to two bites. Medium-sized portabella mushrooms are a good option, while baby bellas are too small and very large portabellas can be uncomfortable to eat.
Another factor to consider is the type of mushroom. While you can smoke almost any kind of mushroom, certain varieties are better suited for specific recipes or cooking methods. For example, if you're smoking mushrooms with garlic butter, shiitake, chanterelle, porcini, oyster, button, baby bella, and cremini mushrooms are all recommended. If you're making stuffed mushrooms, large cremini mushrooms or baby bella mushrooms are ideal as they hold more filling, but white button mushrooms can also work in a pinch.
It's also important to consider the quality and freshness of the mushrooms. Look for mushrooms that are firm, dry, and free of any visible dirt or damage. Avoid mushrooms that appear slimy or shrivelled, as these are signs of spoilage. Fresh mushrooms should also have a pleasant earthy aroma, so be wary of any strong, unpleasant odours.
Lastly, when preparing mushrooms for smoking, it's important to clean them properly. Instead of rinsing them under running water, which can make them soggy, use a damp paper towel to gently wipe away any dirt or debris. Then, remove the stems to create a cavity for the stuffing.
By considering the size, type, quality, and preparation of the mushrooms, you can choose the right mushrooms for smoking and create a delicious and flavourful dish.
Mushroom Nucleus: What's the Deal?
You may want to see also
Preparing the filling
Clean and Prepare the Mushrooms
Firstly, select your mushrooms. Baby Bella, cremini, white, or portobello mushrooms are all excellent choices, depending on your desired serving size. Clean the mushrooms by gently wiping them with a damp sponge or paper towel. If they are very dirty, rinse them briefly under cold running water for no more than 10-20 seconds, then pat them dry. Remember, mushrooms are absorbent, so avoid soaking them in water.
Remove the Stems
Remove the mushroom stems by gently twisting and pulling. You can choose to discard the stems or finely chop them to include in your filling. Removing the gills is optional, but it creates more space for your filling.
Choose Your Filling Ingredients
The beauty of stuffed mushrooms is that you can get creative with your filling ingredients. Here are some suggestions:
- Sausage: Italian sausage, bratwurst, or bulk sausage are popular choices. Squeeze the meat out of the casings and press it into the mushroom caps.
- Cheese: Cream cheese, mozzarella, cheddar, parmesan, fontina, or a combination of these cheeses will result in a delicious, gooey filling.
- Vegetables: Finely chopped shallots, garlic, and herbs will add flavour. You can also include diced peppers, asparagus, carrots, or olives.
- Other: Crème fraîche, butter, garlic salt, and bread crumbs will add flavour and texture to your filling.
Mix and Fill
In a bowl, mix your chosen ingredients. If using sausage, ensure it is cooked to an internal temperature of 165°F before mixing with other ingredients. Slightly overfill each mushroom so that a dome shape forms. You can dip the tops in a mixture of panko breadcrumbs and parmesan for added crunch.
Your stuffed mushrooms are now ready to be placed on a wire rack or grill basket and smoked to perfection!
The Secret Behind Sukiyaki Mushrooms
You may want to see also
Stuffing the mushrooms
To make smoked stuffed mushrooms, you'll need to start by cleaning and preparing the mushrooms. Use a damp sponge or paper towel to gently wipe the outside of the mushrooms and remove any debris. If your mushrooms are particularly dirty, you can rinse them under cold running water for 10-20 seconds and then pat them dry. Remember, mushrooms are very absorbent, so it's best to clean them with water just before cooking.
Once your mushrooms are clean, remove the stems. You can choose to discard the stems or chop them up finely and add them to your filling mixture. Removing the gills is also optional but will create more room for your stuffing.
Now, it's time to make your filling. There are endless variations of fillings you can create, but a simple mixture of cream cheese, cheddar cheese, and garlic salt is a good place to start. You can also add bread crumbs, melted butter, Parmesan cheese, salt, and pepper to your filling for some extra flavour and texture. If you want to add some protein to your mushrooms, you can include cooked pork sausage or crab. For a vegetarian option, try adding diced peppers, asparagus, or carrots to your filling.
Once your filling is ready, it's time to stuff your mushrooms. Take a few teaspoons of your filling and place it into the centre of each mushroom. Slightly overfill each mushroom so that the filling creates a dome shape over the top. If you're using a breadcrumb mixture, carefully dip each stuffed mushroom into it before placing them on a wire rack, filling side up.
Place the wire rack of stuffed mushrooms onto your smoker over the grill grates. If your mushrooms are small, use a grill basket with fine mesh or a grilling topper tray to prevent them from falling through the grates. Preheat your smoker to around 225°F to 250°F, and smoke your mushrooms for about 40-50 minutes, or until they are tender and the tops are golden brown. Smoking time may vary depending on the size and type of mushrooms you use.
Your smoked stuffed mushrooms are now ready to be served and enjoyed! They make a great appetizer, side dish, or even a main course, depending on the size of the mushrooms.
Shiitake Mushrooms: Paleo-Friendly Superfood?
You may want to see also
Explore related products
Smoking the mushrooms
Next, remove the stems from the mushrooms, and the gills if you want more room for stuffing. Finely chop the stems and add them to your filling mixture.
Now, it's time to stuff the mushrooms. Take a few teaspoons of your chosen filling (a cream cheese, herb and garlic mixture is a popular choice) and place it into the centre of each mushroom. Slightly overfill each mushroom so that some of the filling creates a dome shape over the top. You can also add meat, such as sausage, to the filling for a more substantial dish.
Once stuffed, carefully dip each mushroom into a mixture of panko and parmesan, then place the mushrooms filling-side up onto a wire rack. You can also sprinkle the tops with a crispy topping of your choice, such as breadcrumbs.
Place the wire rack of stuffed mushrooms onto the smoker over the grill grates. Preheat the smoker to between 225°F and 250°F, and smoke the mushrooms for around 40-50 minutes, or until tender and golden brown. Smoking time may vary depending on the size and type of mushrooms used, so keep an eye on them.
When they're done, serve the mushrooms on a platter as a side dish or appetizer. Enjoy!
Mushroom Trich: What You Need to Know
You may want to see also
Storing and reheating leftovers
If you have leftover stuffed mushrooms, you can store them in the fridge for 3 to 5 days. It is best to use an airtight container for storage.
Stuffed mushrooms can be frozen, but they don't hold up well once they have been cooked. If you want to freeze them, it is best to do so before baking. To freeze uncooked stuffed mushrooms, place them on a parchment-lined baking sheet and freeze for about 2 hours. Then, transfer them to a freezer bag or container and store them for up to 2-3 months.
To reheat frozen stuffed mushrooms, you can bake them from frozen, which will take about 15 minutes longer than baking them fresh. Alternatively, you can defrost them in the refrigerator first.
To reheat leftover stuffed mushrooms, you can use a microwave, oven, or air fryer. If using a microwave, place the mushrooms on a microwave-safe dish and cover them with a damp paper towel to help keep them hydrated. Heat in 30-second intervals until warmed through. For the oven, it is recommended to place an oven-safe dish of water in the oven while it heats up, to add steam and prevent the mushrooms from drying out. Do not reheat above 325°F, and check every 10-15 minutes.
Stuffed mushrooms can become a little dried out when reheated, so it is best to enjoy them fresh.
Best Time to Plant Mushroom Plugs for a Bountiful Harvest
You may want to see also
