I happen to love smoked mushrooms but I do realize that not everyone is as big of a fan of these as I am. For this reason, I am going to show you how to make a couple of fillings for the smoked mushrooms, but know that they will work just as well stuffed into small sweet peppers, jalapeños sliced in half, stuffed then wrapped in bacon, or even as a chip dip (think Fritos® Scoops).

I do suggest that you at least try the mushrooms since smoking them changes the flavor and you might decide, like other mushroom haters that I have met, that you do like them done this way.

Important Information
  • Prep Time: 35 minutes
  • Cook Time: 45-60 minutes
  • Smoker Temp: 225°F
  • Meat Finish Temp: N/A
  • Recommended Wood: Apple or Cherry
What You'll Need
  • 16-24 oz small button mushrooms
  • Pulled pork (instructions below or use leftovers.. whatever that is)
  • Sausage, ground breakfast (Like Jimmy Deans)
  • Yellow onion
  • Green/red jalapeno
  • Lemon juice
  • Cream cheese
  • Jeff's Rub (purchase recipes here)

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In both of the recipes for fillings that I will show you, I use my rub to provide just the right amount of seasoning. It is the perfect touch for these delicate wonders and I highly recommend that you try this for yourself.

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10 Steps to Making Perfect Pulled Pork 

In an ideal situation, you would be using leftover pulled pork however, if you need/want to make some especially for this occasion, I will give you a few quick steps to ensure that it turns out perfectly.

  1. Make up a batch of my rub using my very own personal recipe (purchase here)
  2. Apply the rub liberally all over a pork butt (be very generous with it)
  3. Preheat smoker to 225-240°F
  4. Place the meat fat side down directly on the smoker grate
  5. Smoke cook for about 6 hours or until it reaches 160°F in the center
  6. Wrap meat in foil (or place in foil pan covered tightly in foil) and continue to cook until the internal temperature reaches 205°F
  7. Remove foiled meat from smoker (carefully) and place on counter to rest for about an hour. (open foil slightly to allow some heat to escape)
  8. Remove bone then pull meat into it's natural sections
  9. Spend a few minutes picking out any clumps of fat, gelatin-like substance, membrane, etc.
  10. Pull the meat into small chunks and pieces using your hands or a couple of forks

If you want some detailed instructions on making pulled pork complete with pictures, see this link for my Cherry Dr. Pepper pulled pork. You can skip the injection if you want and it will still be amazing pulled pork.

Make/Create the Fillings

I have included 2 variations or recipes for fillings that I came up with but feel free to play around with some ingredients and come up with your very own variations.

Pulled Pork Filling

2014-IMG_3232

Ingredients

  • 4 oz cream cheese
  • ½ cup pulled pork (make sure it has cooled well)
  • 1 TBS Jeff's Rub (order recipe)
  • ½ TBS Lemon Juice
  • 1/8 cup (2 TBS) finely chopped onions
  • 1/8 cup (2 TBS) finely chopped red jalapeños (green will work if you can't find the red ones)

Instructions

Add all ingredients to a medium sized mixing bowl and fold together until combined.

Sausage & Cheese Filling

2014-IMG_3247

Ingredients

  • 4 oz cream cheese
  • 4 oz (¼ of a chub) ground breakfast sausage (like Jimmy Dean's), Hot
  • 1 TBS Jeff's Rub (order recipe)
  • ½ cup finely chopped onions
  • ¼ cup finely chopped green jalapeños
  • ½ TBS lemon juice
  • ¼ cup of hand grated parmesan cheese

Instructions

Cook the sausage in a frying pan over medium heat until well browned then remove to cool.

2014-IMG_3236 2014-IMG_3239

Put onions and jalapeños into the same frying pan without adjusting the heat and cook for about 2-3 minutes stirring frequently.

2014-IMG_3240

Once the sausage, onions and jalapeños are cooled, add all ingredients to a medium sized mixing bowl and fold together until combined.

Prepare and Stuff the Mushrooms

Remove stems from mushrooms. I get great results by grasping the stems as close to the base as possible and tilting it over until it “snaps”. You may also get good results from twisting slightly. In my experience, some stems snap off better than others.

2014-IMG_3210 2014-IMG_3211

Once the stems are removed, give the mushrooms a good wash under cold water.

After washing them, lay them upside down on a paper towel to drain for a few minutes before turning them right side up.

2014-IMG_3214 2014-IMG_3215

Using a teaspoon, stuff the mushrooms with filling making sure to get it down into the hole really well and mounded up on top.

Here is one of each type of filling.

2014-IMG_3250

I then had a brilliant idea to lay a red pepper slice on top of the pulled pork variety.

2014-IMG_3253

Once all of the mushrooms are filled, place them on a bradley rack or a cookie sheet to make it easy to transport them out to the smoker.

Give them another light sprinkle with my rub and you are good to go!

Firing up the Smoker

These smoke up really fast and the only thing you are after with these is that they are smoke flavored and warm in the center.

Preheat the smoker to about 225°F and have enough smoking wood to last about 45 minutes.

Here's some information that I have written on various smokers.

Note: In colder weather, it is advisable to preheat the smoker at least an hour or more before you are wanting to use it. Keep the door closed as much as possible and even skip basting if necessary to maintain proper smoking temperatures.

Smoking the Stuffed Mushrooms

If the Bradley racks fit your particular smoker, they are a great way to take food such as this out to the smoker without having to transfer it from the container to the smoker grate. The racks are a simple wire grid and allow the smoke to freely pass through it to the food.

The ones that I use are about 11 x 15 inches so make sure your smoker grates are large enough to handle these before ordering.

Lay the stuffed mushrooms directly on the smoker grate and apply smoke/heat for  45-60 minutes depending on how much smoke flavor you are looking for. A light delicate smoke is best such as apple or another fruit wood.

I recommend tasting one of the mushrooms at about 25 minutes in to see how the flavor and heat is going. Use your own discretion and preference as to how much longer you continue to cook them.

How to Serve

Smoked stuffed mushrooms make a good appetizer or even a side dish to go along with a main entree.

2014-IMG_3265 2014-IMG_3266

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"Love the original rib rub and sauce! We have an annual rib fest competition at the lake every 4th of July. I will say we have won a great percent of the time over the past 15 years so we are not novices by any means. However, we didn't win last year and had to step up our game! We used Jeff's rub and sauce (sauce on the side) and it was a landslide win for us this year! Thanks Jeff for the great recipes. I'm looking forward to trying the Texas style rub in the near future!" ~Michelle M.

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Printable Recipe

Smoked Pulled Pork Stuffed Mushrooms
 
Prep time
Cook time
Total time
 
Little bite-sized button mushrooms stuffed with pulled pork, cream cheese, onions, jalapeño and whatever else I can think of. If you don't like mushrooms, these fillings are great stuffed into mini sweet peppers, jalapeños or alternatively, they work great as an excellent chip dip.
Author:
Recipe type: Appetizer
Cuisine: Hot Smoking
Serves: 12+
Ingredients
  • 16-24 oz small button mushrooms
  • Pulled pork (instructions below or use leftovers.. whatever that is)
  • Sausage, ground breakfast (Like Jimmy Deans)
  • Yellow onion
  • Green/red jalapeno
  • Lemon juice
  • Cream cheese
  • Jeff’s Rub
Instructions
Steps to Making Perfect Pulled Pork
  1. Make up a batch of my rub using my very own personal recipe (purchase recipe)
  2. Apply the rub liberally all over a pork butt (be very generous with it)
  3. Preheat smoker to 225-240°F
  4. Place the meat fat side down directly on the smoker grate
  5. Smoke cook for about 6 hours or until it reaches 160°F in the center
  6. Wrap meat in foil (or place in foil pan covered tightly in foil) and continue to cook until the internal temperature reaches 205°F
  7. Remove foiled meat from smoker (carefully) and place on counter to rest for about an hour. (open foil slightly to allow some heat to escape)
  8. Remove bone then pull meat into it’s natural sections
  9. Spend a few minutes picking out any clumps of fat, gelatin-like substance, membrane, etc.
  10. Pull the meat into small chunks and pieces using your hands or a couple of forks
Pulled Pork Filling Ingredients
  1. (4)oz cream cheese
  2. ½ cup pulled pork (make sure it has cooled well)
  3. (1)TBS Jeff’s Rub
  4. ½ TBS Lemon Juice
  5. (1/8) cup (2 TBS) finely chopped onions
  6. (1/8) cup (2 TBS) finely chopped red jalapeños (green will work if you can’t find the red ones)
Pulled Pork Filling Instructions
  1. Add all ingredients to a medium sized mixing bowl and fold together until combined.
Sausage & Cheese Filling Ingredients
  1. (4) oz cream cheese
  2. (4) oz (¼ of a chub) ground breakfast sausage (like Jimmy Dean’s), Hot
  3. (1)TBS Jeff’s Rub
  4. ½ cup finely chopped onions
  5. ¼ cup finely chopped green jalapeños
  6. ½ TBS lemon juice
  7. ¼ cup of hand grated parmesan cheese
Sausage & Cheese Filling Instructions
  1. Cook the sausage in a frying pan over medium heat until well browned then remove to cool.
  2. Put onions and jalapeños into the same frying pan without adjusting the heat and cook for about 2-3 minutes stirring frequently.
  3. Once the sausage, onions and jalapeños are cooled, add all ingredients to a medium sized mixing bowl and fold together until combined.
Preparing and Stuffing the Mushrooms
  1. Remove stems from mushrooms
  2. Wash mushrooms under cold water
  3. Use a teaspoon to fill each mushroom with desired filling
  4. Sprinkle some extra rub on the mushrooms for good measure
Smoking the Mushrooms
  1. Preheat smoker to 225°F
  2. Place the mushrooms directly on the smoker grate
  3. Smoke for 45-60 minutes or until they are warm in the center and slightly browned on top
  4. Serve immediately
 

About the Author

Long time Industrial Engineer turned self-proclaimed fire poker, pitmaster and smoke whisperer and loving every minute of it!

5 Comments on this article. Feel free to join this conversation.

  1. Paul W Morris March 22, 2015 at 10:01 am - Reply

    Jeff I get your news letter,and all ways look forward to that. At first I didnt mind the ads but now I am tired of them I bought the sauce and rub recipe and they are great I had to take out any thing hot darn it but like today two large brisket 25 people and half of them kids. But when I get the chance I put the heat to it,that’s how I was raised. Can you take those ads out please plus I bought ever thing from them I want ha. Thanks Paul

  2. Deb March 30, 2014 at 1:53 pm - Reply

    Jeff, This post was nicely put together and loaded with great information.YUMMMMMMMMMM…Did I miss dinner?

  3. larry gould March 28, 2014 at 1:02 pm - Reply

    I have looked an read every thing u send me,vary good I have not tryed it all but save it all I need to get your rub& sauce recipe, it is time , I have two home made smokers use wood only!!reverse flow. One question can I use plum wood to cook with,mix it with hickory&pecan? send me info what is the best way to oder.Larry

    • Jeff Phillips April 3, 2014 at 12:42 am - Reply

      Plum wood is great.. use it on poultry and other things when you want a light, fruity smoke.

      To order the recipes, just go to http://www.smoking-meat.com/order, click on “Add to Cart” then “Proceed to Checkout”. Let me know if you need further help with this.

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