Smoked Pulled Pork Stuffed Mushrooms

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.

• Prep Time: 35 minutes
• Cook Time: 45-60 minutes
• Smoker Temp: 225°F
• Meat Finish Temp: N/A
• Recommended Wood: Apple or Cherry

• 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 original rub (purchase recipes here)

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.

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

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

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.

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

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

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.

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.

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.

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

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!

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.

• Bradley 4-Rack Digital Smoker – An electric smoker that is fully automated and keeps the temperature where you set it. It also keeps the smoke flowing via an automated mechanism that moves a new wood puck into the smoker every 20 minutes. See this smoker and read reviews on Amazon.com
• Weber Smokey Mountain 22.5 Smoker – the king of charcoal water smokers. Add charcoal, water and wood and you're good to go for several hours. 3 dampers on the fire bowl allow you to dial in the air perfectly for maintaining perfect smoking temperatures. See this smoker and read reviews on Amazon.com
• Big Green Egg – Ceramic cooker that uses charcoal. Add lump charcoal, light it and add some wood.. set the top and bottom vent and you're good to go for hours on end due to the thick walls that hold heat incredibly well.
• Great Outdoors Smoky Mountain Propane Smoker – A propane smoker that works exceptionally well. I have had mine for more than 8 years and it still works great. See this smoker and read reviews on Amazon.com
• More smokers on the way..

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.

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.

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

***Note: you get the Texas style rub recipe free with your order!

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Printable Recipe

Print Recipe

Smoked Pulled Pork Stuffed Mushrooms

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.

Prep Time35 mins

Cook Time45 mins

Course: Appetizer

Cuisine: Hot Smoking

Servings: 12 +

Author: Jeff Phillips

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

• Make up a batch of my rub using my very own personal recipe (purchase recipe)
• Apply the rub liberally all over a pork butt (be very generous with it)
• Preheat smoker to 225-240°F
• Place the meat fat side down directly on the smoker grate
• Smoke cook for about 6 hours or until it reaches 160°F in the center
• Wrap meat in foil (or place in foil pan covered tightly in foil) and continue to cook until the internal temperature reaches 205°F
• 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)
• Remove bone then pull meat into it’s natural sections
• Spend a few minutes picking out any clumps of fat, gelatin-like substance, membrane, etc.
• Pull the meat into small chunks and pieces using your hands or a couple of forks

Pulled Pork Filling Ingredients

• (4)oz cream cheese
• ½ cup pulled pork (make sure it has cooled well)
• (1)TBS Jeff’s Rub
• 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)

Pulled Pork Filling Instructions

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

Sausage & Cheese Filling Ingredients

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

Sausage & Cheese Filling Instructions

• Cook the sausage in a frying pan over medium heat until well browned then remove to cool.
• Put onions and jalapeños into the same frying pan without adjusting the heat and cook for about 2-3 minutes stirring frequently.
• 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

• Remove stems from mushrooms
• Wash mushrooms under cold water
• Use a teaspoon to fill each mushroom with desired filling
• Sprinkle some extra rub on the mushrooms for good measure

Smoking the Mushrooms

• Preheat smoker to 225°F
• Place the mushrooms directly on the smoker grate
• Smoke for 45-60 minutes or until they are warm in the center and slightly browned on top
• Serve immediately

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