Smoked Mushrooms Recipes

CLASSIC SMOKED STUFFED MUSHROOMS

Classic Smoked Stuffed Mushrooms image

Delicious Masterbuilt smoker classic stuffed button mushroom recipe with breadcrumbs and cheese.

Provided by Diana

Time 1h15m

Number Of Ingredients 12

Ingredients

24 large white button mushrooms with stems
1 small shallot, minced
2 cloves garlic, minced
3/4 cup Italian seasoned bread crumbs
3/4 cup grated parmesan cheese
1/4 cup finely chopped fresh parsley
1/3 cup good extra virgin olive oil (EVOO)
1 tsp freshly cracked black pepper
1/2 tsp coarse sea salt
Large disposable sheet pan
Apple or maple wood chips
Water

Steps:

Wipe any dirt off of the mushrooms with a damp paper towel. Remove the stems and cut the very bottoms of them off and discard. Cut the remaining stems into small pieces.
Place a medium skillet over medium-high heat and add 1 tablespoon of EVOO. Add the shallots and stem pieces and sauté for 3 to 5 minutes until the shallots have wilted. Add the garlic and cook for another 30 seconds until the garlic is fragrant. Set aside to cool.
Preheat your smoker to 250°F with the vent open. Fill the water bowl 1/2 way. Place the wood chips in the tray.
In a large bowl, combine the bread crumbs, cheese, and parsley. Stir in the mushroom stems, shallots, garlic, salt, pepper, and 4 tablespoons of EVOO.
Place the mushroom caps on the sheet pan. Fill each mushroom with a heaping spoonful of the stuffing mixture. Drizzle the last tablespoon of EVOO over the top of the stuffing.
Put the pan into the smoker. Smoke the mushrooms for approximately 45 minutes. Check to see that the mushrooms are softened and cooked through. Continue to smoke if necessary.
Serve the mushrooms warm.

Nutrition Facts : Calories 278 calories, Carbohydrate 23 grams carbohydrates, Cholesterol 11 milligrams cholesterol, Fat 18 grams fat, Fiber 3 grams fiber, Protein 7 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 650 milligrams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 13 grams unsaturated fat

SMOKY ROASTED MUSHROOMS

Smoky Roasted Mushrooms image

Mixed mushrooms are simply roasted then taken to the next level by being tossed with a quick and flavorful garlic-smoked paprika butter in this side dish.

Provided by Food Network Kitchen

Categories side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 0

Ingredients

Steps:

Toss 2 pounds whole mixed mushrooms, 1 1/2 tablespoons olive oil, and salt and pepper to taste in a bowl. Spread on a baking sheet and roast at 425 degrees F, stirring a few times, until tender and browned, 30 to 35 minutes. Cook 3 thinly sliced garlic cloves and 1/2 teaspoon smoked paprika in butter until soft; toss with the mushrooms. Sprinkle with chopped parsley and salt.

Nutrition Facts : Calories 151, Fat 11 grams, SaturatedFat 5 grams, Cholesterol 15 milligrams, Sodium 235 milligrams, Carbohydrate 8 grams, Fiber 2 grams, Protein 7 grams, Sugar 5 grams

SMOKED MUSHROOMS

Smoked Mushrooms image

Use to make chef Emeril Lagasse's Savory Wild Mushroom Bread Pudding.

Provided by Martha Stewart

Categories Food & Cooking Dinner Recipes Dinner Side Dishes

Yield Makes about 10 ounces

Number Of Ingredients 6

Ingredients

12 ounces mixed wild mushrooms, such as oyster, shiitake, chanterelles, wood ear, or porcini, stems trimmed (and discarded if using shiitakes), wiped clean, and sliced
3 tablespoons olive oil
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground black pepper
1 small sprig fresh rosemary
1 small sprig fresh oregano

Steps:

Preheat oven to 475 degrees with a rack set in the bottom third of oven.
Place mushrooms, olive oil, salt, pepper, rosemary, and oregano in a medium bowl; toss to combine. Place mushroom mixture inside a Cameron's hickory smoker bag and fold edges together several times to form a tight seal. Transfer the filled bag to the oven directly on the hot oven rack, taking care to place the correct side down (bag will be marked). Cook until mushrooms have a nice smoky flavor, 10 to 15 minutes.
Remove from oven and carefully open bag, as hot steam will escape. Discard herb sprigs and use mushrooms as desired.

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