Smoked Stuffed Mushrooms

This recipe for smoked, stuffed portobello mushrooms is truly decadent.  Meaty mushrooms are filled with some of the most flavorful ingredients.  Depending on the size and type of mushrooms you use, these make a perfect main course, savory appetizer, or side dish for Smoked Turkey Breast or Smoked Beef Ribs.

Many stuffed mushroom recipes call for bread crumbs, but I use great alternatives to traditional panko or breadcrumbs. Keto panko (crushed pork rinds), crushed parmesan crisps or almond flour add a slight crispiness to the top, making these gluten-free stuffed mushrooms and perfect for a gluten-free low-carb diet.

Why you’ll love this recipe

• Simple to make – smoking mushrooms is so easy.  This is one of the best, easy smoker recipes around.  Just put them on the grill and the smoker does the rest.
• Amazing flavor – the ingredients in this recipe are basically for Italian stuffed mushrooms and are bursting with flavor.  If you like mushrooms, you need to try this recipe!
• High protein – mushrooms are a great, high quality, healthy vegetarian protein
• Vegetarian smoked recipe – this cheesy, healthy comfort food is a perfect vegetarian smoker recipe when topped with cheese crisps, almond flour or regular panko
• Short smoke time – these are ready in under an hour.  Making creminis and portobellos on the smoker takes very little time.  Smoking at 250°F for 30-40 minutes is all they need.

Ingredients

These are absolutely divine and include flavors commonly found in Italian recipes:

• Portobello, cremini or button mushrooms – you pick the size and variety that’s best for you.  Smaller varieties make great mushroom appetizers, while the larger portobello makes a fantastic main dish or side.
• Balsamic vinegar – adds some acidity. Just a small amount is brushed on the inside of the mushroom.
• Tamari, soy sauce or coconut aminos – pairs well with the balsamic and adds savory umami
• Olive oil – to brush the outsides.  It helps to hold in some moisture for tender mushrooms.
• Roasted red pepper – diced in small pieces
• Diced olives or olive tampenade – either work well.  I usually use tampenade.  A combination of green and Kalamata olives are my favorite.
• Grated parmesan – finely grated is better for the stuffing, but you can also use shredded
• Shredded mozzarella – adds cheesy goodness and a great 'cheese pull'
• Crisp topping – I like to use 'keto panko' made from crushed pork rinds - perfect to add a crunchy topping. Other vegetarian options are crushed parmesan crisps, almond flour, or regular panko which work just as well.
• Salt and pepper – to bring the flavors together

Are portobello mushrooms low-FODMAP?

Unfortunately, portobellos are high in the polyol mannitol and are considered high-FODMAP.

Are these keto stuffed mushrooms?

Yes!  Mushrooms are naturally low in carbohydrates, making them a healthy, low-carb and keto-friendly choice.  And, the ingredients used for this recipe are all delicious additions to a keto diet.

Instructions

Pre-heat the smoker to 250°F.

Clean the outside of the mushrooms.

Remove the stems. Removing the gills is optional, but leaves more room for stuffing.

Cleaning mushrooms

There are two ways to clean your mushrooms:  wiping them clean with a damp sponge or paper towel or washing under cold, running water.  Mushrooms are very absorbent so if you’re going to clean them with water, do so right before cooking.  For this recipe, I prefer to keep them as dry as possible, so I use a clean, damp sponge to remove any debris.  If your mushrooms are particularly dirty, then running under cold water and gently rubbing them with a sponge is okay.

• Damp sponge or paper towel – gently wipe the outsides to remove any debris
• Under running water – gently rub the surface under cold running water for 10-20 seconds and pat dry. Do not immerse in a bowl of water, as this may saturate them, causing them to become soggy.

Removing the stems and gills

Mushrooms have a tough stem and I recommend removing it when stuffing them. Simply grip the stem from the bottom of the mushroom, give a slight twist, pull to the side and it should pop right out.  You can also use a sharp knife to cut them off.

Removing the gills is optional.  If you have shallow or flat mushrooms, then removing them may be a good idea to make room for the filling.  Otherwise, they are fine to leave in.  To remove them, gently scrape the gills out with the tip of a spoon.  Be sure to hold the mushrooms carefully, as they can break.

After cleaning and prepping the mushrooms:

Use 2 tablespoons of olive oil to brush the outsides.  The mushrooms are very porous and will absorb the oil.

In a small bowl, combine the remaining 1 tablespoon of olive oil with the balsamic and tamari and brush the inside of the mushrooms.

In a medium bowl, combine the mozzarella, parmesan, diced roasted red peppers, chopped olives, salt and pepper and mix well.

Stuff the mushrooms with the filling.

Sprinkle the tops with crispy topping of choice (see Variations).

Place on the grill and smoke for 30-40 minutes.  Smoke time will depend on the size and variety of mushroom used.

When the mushrooms are tender, soft and juicy, remove from the smoker.

What to serve with stuffed mushrooms

Wondering what to serve with stuffed portobello mushrooms? These work beautifully as a main course, savory side dish or appetizer.

• A side salad – a simple green salad is a great side dish. Or, serve with a crisp, fresh Kale BLT Salad.
• Leftovers make a great breakfast – these are a fabulous keto breakfast with no eggs.  Serve by themselves or with a slice of toasted Parmesan Oregano Bread.
• Side dish for steak – For quick, easy smoker recipes, pair this with a Smoked Flank Steak.  After all, steak and mushrooms were meant to be together! I especially love these as a side dish for beef tenderloin.
• Side dish for chicken or poultry – if you’re making a Roast Chicken or Roast Turkey, these are a perfect accompaniment
• Biscuits or rolls – add some Cheddar Drop Biscuits or Pull-Apart Dinner Rolls for a complete low-carb, high-protein meal

How to store

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Variations

• Add finely chopped, sautéed vegetables – replace all or some of the olives with your favorite pre-cooked veggies
• Other crunchy toppers – to make these a vegetarian mushroom recipe, use crushed parmesan crisps, a sprinkling of almond flour, regular panko or breadcrumbs
• Add some heat – add red chili flakes or Aleppo pepper to give them a little kick
• Vegan stuffed portobello mushrooms – use your favorite plant-based cheese and top with almond flour or panko

FAQ

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