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.
Jump to:
- What makes this recipes so yummy
- Groceries you'll need: Ingredients
- Recipe walkthrough: Instructions
- Recipe variations and substitute ideas
- Necessary gear: Equipment
- Other Grilling Recipes I think you'll love
- How to store leftovers
- Mel's kitchen notes
- Frequently asked questions: FAQs
- Smoked Mushrooms
- 💬 Comments
What makes this recipes so yummy
- 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.
Groceries you'll need: Ingredients
- 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.
Recipe walkthrough: Instructions
This is an overview of the recipe steps. For more detailed instructions visit the recipe card at the bottom of this post.
- 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.
Remove the mushroom stems if you prefer.
Recipe variations and substitute ideas
- 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, baby bellas 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.
- Seasoning Blends - sometimes changing up the seasoning blend can be amazing.
- Garlic Powder - you could use this in place of real garlic.
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Necessary gear: Equipment
The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
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.
We used a small cast iron skillet to cook on the smoker - but you could use folded aluminum foil too.
See more equipment links in the recipe card below.
Other Grilling Recipes I think you'll love
- 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.
- Grilled Cobia - delicious filet of cobia cooked on the grill is fabulous.
- Grilled Mango - surprisingly sweet and delicately spicy.
- Texas Roadhouse Sauteed Mushrooms Recipe - a copycat recipe.
Try any of these recipes with this Cajun Corn Maque Choux Recipe, it literally goes with anything.
How to store leftovers
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.
Mel's kitchen notes
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.
Frequently asked questions: FAQs
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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Smoked Mushrooms
Equipment
Ingredients
- 16 Ounces White Button Mushrooms
- ½ Cup Unsalted Butter melted
- 5 Cloves Garlic minced
- 2 teaspoons Creole Mustard
- Salt and Pepper to taste
- 1 teaspoon Fresh Parsley garnish
Instructions
- 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.16 Ounces White Button Mushrooms
- 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.½ Cup Unsalted Butter, 5 Cloves Garlic, 2 teaspoons Creole Mustard, Salt and Pepper to taste
- Close the lid again and smoke another 20 - 30 minutes.
- Remove and sprinkle with chopped parsley.1 teaspoon Fresh Parsley
Nutrition
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Colin says
Could you Please add temps in Celcius like they use everywhere else in the universe, except Good old U. S. of A.
I Still enjoy your Recipes.
CG From NZ
Melanie Cagle says
Hi Colin, I understand (being British myself).... it's the software that I use though. I am in the process of swapping out some things to allow conversions, that'll be in the near future. In the meantime, for this smoked mushrooms recipe, you can convert that 350°F to 180°C.