I love smoked mushrooms, and I know not everyone shares my enthusiasm. These stuffed mushroom fillings are versatile: they work great in small sweet peppers, halved jalapeños wrapped in bacon, or as a chip dip for scoop-style chips.
If you’ve never tried smoked mushrooms, give them a chance — smoking transforms their flavor in a way that surprises many who usually avoid mushrooms.
- Prep Time: 35 minutes
- Cook Time: 45–60 minutes
- Smoker Temp: 225°F
- Recommended Wood: Apple or Cherry
- 16–24 oz small button mushrooms
- Pulled pork (leftovers or freshly made — see steps below)
- Ground breakfast sausage (e.g., Jimmy Dean)
- Yellow onion
- Green or red jalapeño
- Lemon juice
- Cream cheese
- Jeff’s original rub (or your preferred rub)
Using leftover pulled pork is easiest, but if you want to make it for this recipe, follow these straightforward steps for tender, flavorful pulled pork.
- Apply rub generously over a pork butt.
- Preheat smoker to 225–240°F.
- Place the meat fat side down on the smoker grate.
- Smoke for about 6 hours or until the center reaches 160°F.
- Wrap in foil (or place in a foil pan tightly covered) and continue cooking until the internal temperature reaches about 205°F.
- Carefully remove the foiled meat and let it rest for about an hour, opening the foil slightly to let some heat escape.
- Remove the bone, then separate the meat along its natural sections.
- Trim any large clumps of fat, membrane, or gelatinous bits.
- Pull the meat into small chunks with your hands or forks.
- Use the pulled pork immediately or cool and refrigerate for the mushroom filling.
Below are two filling variations: Pulled Pork Filling and Sausage & Cheese Filling. Both are easy to prepare and can be adjusted to taste.
Pulled Pork Filling
Ingredients
- 4 oz cream cheese
- ½ cup pulled pork, well cooled
- 1 tbsp rub
- ½ tbsp lemon juice
- 2 tbsp finely chopped onion
- 2 tbsp finely chopped red (or green) jalapeño
Instructions
Combine all ingredients in a medium bowl and fold until evenly mixed.
Sausage & Cheese Filling
Ingredients
- 4 oz cream cheese
- 4 oz ground breakfast sausage (hot, about ¼ chub)
- 1 tbsp rub
- ½ cup finely chopped onion
- ¼ cup finely chopped green jalapeños
- ½ tbsp lemon juice
- ¼ cup hand-grated Parmesan cheese
Instructions
Brown the sausage in a frying pan over medium heat until well cooked, then remove and let cool. In the same pan, cook the onions and jalapeños for 2–3 minutes, stirring frequently. Once cooled, combine the sausage, vegetables, cream cheese, rub, lemon juice, and Parmesan in a bowl and fold until well mixed.
Remove the stems by grasping them near the base and snapping or twisting them off. Wash the mushrooms under cold water and drain them on paper towels for a few minutes, then turn them right side up.
Using a teaspoon, pack each mushroom cavity with filling, mounding a little on top. You can mix fillings or top the pulled pork version with a slice of red pepper for color and flavor.
Arrange the filled mushrooms on a rack or baking sheet to transfer easily to the smoker. Give them a light sprinkle of rub before smoking.
These are quick to smoke — you’re aiming for warm, slightly browned mushrooms with a subtle smoke flavor. Preheat your smoker to about 225°F and use fruit woods such as apple or cherry for a delicate smoke.
Place the mushrooms directly on the smoker grate or on a cooling/rack that fits the grate so smoke can circulate freely. Smoke for 45–60 minutes depending on how pronounced you want the smoke character. Start tasting after about 25 minutes to check flavor and temperature, then continue until they’re warmed through and slightly browned on top.
Serve smoked stuffed mushrooms hot as an appetizer or a side. They’re excellent on a party tray or alongside a main course. Leftover filling also works well in mini sweet peppers, jalapeños, or as a flavorful dip.
Smoked Pulled Pork Stuffed Mushrooms
35 mins
45–60 mins
1 hr 20 mins
12
Ingredients
- 16–24 oz small button mushrooms
- Pulled pork
- Ground breakfast sausage
- Yellow onion
- Green or red jalapeño
- Lemon juice
- Cream cheese
- Jeff’s original rub
Instructions
Steps to Making Perfect Pulled Pork
- Apply rub generously over a pork butt.
- Preheat smoker to 225–240°F.
- Place the meat fat side down on the smoker grate.
- Smoke for about 6 hours or until the center reaches 160°F.
- Wrap in foil and continue cooking until it reaches about 205°F internal temp.
- Remove from smoker and rest for about an hour.
- Remove the bone and separate the meat.
- Trim excess fat and membrane.
- Pull the meat into small pieces.
Pulled Pork Filling
- 4 oz cream cheese
- ½ cup pulled pork, cooled
- 1 tbsp rub
- ½ tbsp lemon juice
- 2 tbsp finely chopped onion
- 2 tbsp finely chopped jalapeño
Mix ingredients in a bowl until combined.
Sausage & Cheese Filling
- 4 oz cream cheese
- 4 oz ground breakfast sausage, cooked and cooled
- 1 tbsp rub
- ½ cup finely chopped onion
- ¼ cup finely chopped jalapeño
- ½ tbsp lemon juice
- ¼ cup grated Parmesan
Brown the sausage, sauté the onions and jalapeños briefly, cool, then mix all ingredients together.
Preparing and Stuffing the Mushrooms
- Remove stems from mushrooms and wash under cold water.
- Drain on paper towels and turn right side up.
- Use a teaspoon to fill each mushroom with the desired filling.
- Lightly sprinkle extra rub over the filled mushrooms.
Smoking the Mushrooms
- Preheat smoker to 225°F.
- Place mushrooms directly on the smoker grate or on a rack.
- Smoke for 45–60 minutes, or until warm in the center and slightly browned on top.
- Serve immediately.