Smoked Stuffed Mushrooms
These savory, Smoked Stuffed Mushrooms are gently seasoned with balsamic and tamari, stuffed with olives, roasted red peppers and cheese, then smoked until tender and juicy. They’re a feast for the senses and make the perfect main course or side dish.
Servings: 4 servings
Calories: 314kcal
Ingredients
- 4 portobello mushrooms or use cremini or button mushrooms for appetizers
- 3 tablespoons olive oil
- 1 teaspoon balsamic vinegar
- 1 teaspoon tamari or use soy sauce or coconut aminos
- ¼ teaspoon black pepper
- ½ cup roasted red pepper diced
- ½ cup mozzarella cheese shredded
- ½ cup parmesan cheese grated is best
- ½ cup chopped olives or olive tampenade
- ½ teaspoon salt
- ¼ cup crisp topping crushed pork rinds, crushed parmesan crisps, almond flour, panko or breadcrumbs
Instructions
- Pre-heat smoker to 250 °F.
Prepare the filling
- In a medium bowl, combine the mozzarella, parmesan, diced roasted red peppers, chopped olives, salt and pepper and mix well.
Prepare the mushrooms
- Clean the exterior of the mushrooms with a damp sponge or paper towel. See instructions in post for How to Clean Mushrooms.
- Remove the stems and gills (optional). See post for How to Remove Stems and Gills.
- 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.
- Stuff the mushrooms with the filling.
- Sprinkle the tops with crisp topping of choice (see Notes in ingredients for options).
Smoke the mushrooms
- 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.
Notes
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
Nutrition
Serving: 1mushroom | Calories: 314kcal | Carbohydrates: 8g | Protein: 9g | Fat: 27g | Saturated Fat: 7g | Cholesterol: 23mg | Sodium: 1400mg | Fiber: 2g | Net Carbs*: 6g