Smoked mushrooms are one of the easiest appetizers or sides dishes you can make. These smoked mushrooms have a deliciously smoky, earthy flavor with a buttery, grain mustard finish that will have you reaching for more.
❤️ Why you'll love it
- Super simple to make, prepare the dish in less than 5 minutes.
- Easy hands off cooking by leaving it in the smoker to do its thing.
- Nothing beats butter, garlic and mushrooms in one dish - with the added Creole mustard, those flavors all melt together so well.
- White button mushrooms
- Unsalted Butter, melted
- Creole Mustard
- Garlic Cloves
- Salt and Pepper
- Chopped Fresh Parsley (garnish)
See recipe card at the bottom of this post for quantities.
- Step 1: Preheat the smoker/grill to 350°F.
- Step 2: Place mushrooms in a small cast iron skillet and place directly on the grill grates. Close the lid and smoke for 10 minutes.
- Step 3: Add the melted butter, garlic, creole mustard and salt and pepper (to taste) to a pouring jug and stir well to combine. Pour over the mushrooms evenly.
- Step 4: Close the lid again and smoke/cook for another 20 to 30 minutes.
Hint: The wood chips you choose to use can play a big part in the taste of your smoked mushrooms. We used hickory wood pellets, but you can use your favorite.
🔄 Substitutions and Variations
- Olive Oil - instead of butter.
- Cream Cheese - some people like to add cream cheese to add some creamy, cheesiness.
- Types of Mushrooms - Try using portobello mushrooms, cremini mushrooms or oyster mushrooms if you prefer.
- Green Onions - sprinkle with green onions instead of parsley.
- Stuffed Mushrooms - stuff mushrooms with Italian sausage then smoke in a skillet in the same way.
- Pasta Dishes - add these mushrooms to any pasta dishes for delicious extra earthy depth.
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The below grill is the type we use, it's big enough for our small family, but not too big.
820 Square Inches
Direct and Indirect Heat - This heavy-duty grill can reach low and slow temperatures of 180°F or hot and fast heat up to 500°F.
See more equipment links in the recipe card below.
Other Grilling Recipes You Might Like
- Copycat Texas Roadhouse Grilled Shrimp Recipe - This delicious and easy copycat recipe takes your grilled shrimp to the next level.
- Grilled Venison Burger - If you've never tried Venison burgers you're missing out. Juicy, full of flavor and much healthier.
- Smoked Chicken Thighs - In todays economy this cut of meat is on our menu more than usual.... we're not complaining though. Smoking them really gives a delicious flavor.
- Smoked Asparagus - another delicious side dish that takes no effort.
- Smoked Bacon Wrapped Shrimp - deliciously easy.
- Smoked Jalapeno Poppers - slightly spicy and full of cheesy garlicky goodness that is wrapped in bacon.
- Smoked Meatloaf - tender, juicy and full of smoky flavor - meatloaf is fabulous on the smoker.
Try any of these recipes with this Cajun Corn Maque Choux Recipe, it literally goes with anything.
Once cooled to room temperature the smoked mushrooms should be stored in an airtight container (with some paper towels) in the refrigerator, for up to 3 days.
They won't hold up to freezing.
Expert Tip: If you don't have access to a smoker but want the smoke flavor cook the button mushroom mixture in a skillet on the stove but add a small teaspoon of liquid smoke.
Most definitely, yes. We like to add the mushrooms in a skillet on the grill racks, lightly smoke for 10 minutes then drizzle a delicious garlic butter to finish the smoking process.
We use hickory wood pellets (affiliate link in the recipe card below), but you could use any flavor really. Depends on your preference. I have friends that love to use mesquite.
I like to use a skillet because it will hold the garlic butter and stop from dripping down into the smoker. If you don't have a skillet to use you can make a tray out of aluminum foil. The smoke circles the goodies in the smoker anyway so they will still get the smokey flavor.
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Delicious and easy, this smoked mushrooms recipe is one you'll love. Tasty flavors of garlic and Creole mustard soaked with butter and drizzled all over the button mushrooms.
- 16oz White Button Mushrooms
- ½ Cup Unsalted Butter, melted
- 5 Cloves Garlic, minced
- 2 Teaspoons Creole Mustard
- Salt and Pepper to taste
- 1 Teaspoon Chopped parsley (garnish)
- Preheat the smoker to 350°F.
- Add the mushrooms to a small cast iron skillet and place directly on the grill grates. Close the lid to smoke the mushrooms for about 10 minutes.
- While that's happening, mix the melted butter, garlic, Creole mustard and salt and pepper then drizzle over the mushrooms evenly. Give a little stir to ensure all of the mushrooms are coated.
- Close the lid again and smoke another 20 - 30 minutes.
- Remove and sprinkle with chopped parsley.
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Nutrition InformationYield 6 Serving Size 1
Amount Per Serving Calories 162Total Fat 16gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 5gCholesterol 41mgSodium 72mgCarbohydrates 5gFiber 2gSugar 2gProtein 2g
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