Smoked Stuffed Mushrooms
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Smoked Stuffed Mushrooms are cheesy and slightly smoky and ready in less than an hour! Three kinds of cheese and a crunchy topping make them your new favorite smoked appetizer!
What You Will ❤️ About Smoked Stuffed Mushrooms
- Cheesy – these are a cheesy good time with cream cheese, mozzarella, cheddar and Parmesan!
- Any Size Mushroom – you can use any size mushrooms for this recipe which is convenient because button mushrooms are so many sizes!
- STUFFED – I love any stuffed recipe and these mushrooms are at the top of the list!
Stuffed Mushrooms Ingredients
Stuffed Mushrooms very typically have a couple of cheeses, butter and breadcrumbs. Here’s what you’ll need for this recipe:
- Large Button Mushrooms – you can use any mushrooms – button mushrooms can sometimes be found in a larger size specifically for stuffing or go big and get portobello!
- Stuffing
- Cream cheese – I used the low fat cream cheese just to offset a little of the calories
- Cheddar cheese & Mozzarella cheese – these are a good combination of sharp & mellow
- Garlic salt – add in more seasoning if you like but it might get lost in the cheese. You can also use fresh cloves garlic or garlic powder.
- Topping
- Breadcrumbs – I used Panko as that’s what I had but regular breadcrumbs are fine too
- Melted Butter
- Parmesan cheese
- Coarse sea salt & Black pepper
Recipe Variations
Most filling recipes for stuffed mushrooms are a combination of butter, cheese and breadcrumbs – but you can take the reins and mix it up! Here are a few ideas:
- Sausage – add pork or Italian sausage into your cream cheese mixture. I would recommend uncooked sausage as it will cook while smoking.
- Seafood – Olive Garden Stuffed Mushrooms have a mixture of shrimp and scallops in their filling
- Bacon – Bacon goes with everything – mix it in with cream cheese & cheese for some porky goodness
- Cheeses – cream cheese & shredded cheese is in this recipe but you could also use ricotta or many other cheeses for a variety of flavors
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How to make Traeger Stuffed Mushrooms recipe
These Stuffed Mushrooms are an easy to make side dish and then smoke in less than an hour. They don’t absorb too much smoke but if you’d like add more smoke flavor – use a smoke tube or lower the temp and smoke for longer.
- Preheat Traeger to 250º. Spray cast iron skillet lightly with nonstick spray. This is a very cheesy recipe so it’s not a great one to put on racks or directly on the grill grates.
- Rub mushrooms with a damp paper towel to clean dirt from the mushrooms. Pat dry with a paper towel. Remove mushroom stems and discard.
- You can set mushroom stems aside and chop into small pieces and add to the filling if you like.
- In a mixing bowl, mix together cream cheese, cheddar cheese and garlic salt.
- In a medium bowl, mix together bread crumbs, melted butter, Parmesan cheese, salt & pepper.
- Take 1-2 teaspoons of the cream cheese mixture and place it into the center of each of the mushroom caps. Slightly overfill each mushroom so it mounds over the top. You can use a spoon, or place the filling in a ziploc bag and squeeze out. I found it easier to just use my hands.
- Sprinkle the breadcrumb topping over all of the filled mushrooms.
- Place cast iron pan on Traeger and bake for 45 minutes.
- Remove baking dish from Traeger. Sprinkle with fresh parsley and serve
- Fills 15-25 mushrooms depending on size and serving size is 3/pp
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Tips, Tricks & FAQs
Store leftovers in an airtight container (I like these glass ones) in the refrigerator for up to a week. Reheat in the microwave for 1-2 minutes.
There are many flavors of wood pellets that work in your Traeger pellet grill. I keep it simple and always use the Traeger Signature Blend which is a blend of Maple and Cherry. That said if you’re looking for something specific for mushrooms – the best are Pecan, Apple and Cherry.
100%! They just won’t have the smoky flavor that the Traeger adds. In the oven, bake for 10 minutes. Switch oven from bake to Broil Low. Broil for 2-3 min until breadcrumbs are golden brown but watch very closely on broil so it doesn’t burn.
20 Must-Have Traeger Accessories
I absolutely love my Traeger Pellet Grill and you can pretty much use it right out of the box! But over the years I’ve definitely found that there are some Traeger smoker accessories that make everything a lot easier!
More Mushroom Recipes
- Traeger Smoked Mushrooms
- Longhorn Stuffed Mushrooms
- Cheesecake Factory Stuffed Mushrooms
- Air Fryer Stuffed Portobello Mushrooms
More Smoked Appetizer Recipes
Smoked Stuffed Mushrooms
Equipment
Ingredients
- 16 oz mushrooms cleaned, stems removed
- 8 oz neufatchel cream cheese low-fat
- 1 cup cheddar cheese grated
- 1 cup mozzarella cheese grated
- 1 tsp garlic salt
- 1/4 cup bread crumbs
- 3 tbsp butter melted
- 3 tbsp Parmesan cheese grated
- 1/4 tsp coarse sea salt
- 1/4 tsp black pepper
Instructions
- Preheat Traeger to 250º. Spray cast iron skillet lightly with nonstick spray. This is a very cheesy recipe so it’s not a great one to put on racks or directly on the grill grates.
- Rub mushrooms with a damp paper towel to clean dirt from the mushrooms. Pat dry with a paper towel. Remove mushroom stems and discard.16 oz mushrooms
- You can set mushroom stems aside and chop into small pieces and add to the filling if you like.
- In a mixing bowl, mix together cream cheese, cheddar cheese and garlic salt.8 oz neufatchel cream cheese, 1 cup cheddar cheese, 1 cup mozzarella cheese, 1 tsp garlic salt
- In a medium bowl, mix together bread crumbs, melted butter, Parmesan cheese, salt & pepper.1/4 cup bread crumbs, 3 tbsp butter, 3 tbsp Parmesan cheese, 1/4 tsp coarse sea salt, 1/4 tsp black pepper
- Take 1-2 teaspoons of the cream cheese mixture and place it into the center of each of the mushroom caps. Slightly overfill each mushroom so it mounds over the top. You can use a spoon, or place the filling in a ziploc bag and squeeze out. I found it easier to just use my hands.
- Sprinkle the breadcrumb topping over all of the filled mushrooms.
- Place cast iron pan on Traeger and bake for 45 minutes.
- Remove baking dish from Traeger. Sprinkle with fresh parsley and serve
- Fills 15-25 mushrooms depending on size
If these are “stuffed mushrooms”, why are you chopping the tops and adding to the cheese mixture? Should that have read chop the stems (instead of discarding them) and add those to the cheese mixture? The directions are a little confusing to me. However, this sounds delicious!
yes – was supposed to be stems – and that’s optional