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 original rub (Purchase formula here | Purchase bottled rub)
IMG 0244Please note that my rubs and barbecue sauce are now available in 2 formats– you can purchase the formulas and make them yourself OR you can buy them already made, in a bottle, ready to use.

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. Apply Jeff's original rub (Purchase formula here | Purchase bottled rub) all over a pork butt (be very generous with it)
  2. Preheat smoker to 225-240°F
  3. Place the meat fat side down directly on the smoker grate\
  4. Smoke cook for about 6 hours or until it reaches 160°F in the center
  5. Wrap meat in foil (or place in foil pan covered tightly in foil) and continue to cook until the internal temperature reaches 205°F
  6. 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)
  7. Remove bone then pull meat into it's natural sections
  8. Spend a few minutes picking out any clumps of fat, gelatin-like substance, membrane, etc.
  9. 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

IMG 3232 1

Ingredients

  • 4 oz cream cheese
  • ½ cup pulled pork (make sure it has cooled well)
  • 1 TBS Jeff's original rub (Purchase formula here | Purchase bottled 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)

Instructions

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

Sausage & Cheese Filling

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 original rub (Purchase formula here | Purchase bottled rub)
  • 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.

IMG 3236

IMG 3239 1

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

IMG 3240 1

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.

IMG 3210

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.

IMG 3214

IMG 3215 1

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.

IMG 3250

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

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 original rub (Purchase formula here | Purchase bottled 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.

Smoking the Stuffed Mushrooms

Cooling racks 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.

Lay the stuffed mushrooms (or the rack) 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.

IMG 3265

IMG 3266 1

Order Jeff’s Rubs and Barbecue Sauce TODAY!
Jeff's Rubs and Sauce

✅ If you haven’t ordered my rubs or sauce yet you can do that HERE. They are the best thing you’ve ever tasted and it’s a great way to support what we do!

We ship blazingly fast and orders over $50 ship free!

Check them out! | Read the reviews

SHOP NOW

You can also order the formulas for my rubs and sauce and make these yourself at home. Grab those HERE and download immediately.

Jeff’s Smoking Meat Books
smoking-meat-book-cover

Smoking Meat: The Essential Guide to Real Barbecue – The book is full of recipes and contains tons of helpful information as well. Some have even said that “no smoker should be without this book”!

With more than 1000 reviews on Amazon.com and a rating of 4.7 out of 5 stars, it comes highly recommended and is a Bestseller in Barbecuing & Grilling books on Amazon.

AmazonBarnes & Noble | German Edition

smoke-wood-fire-book-cover

Smoke, Wood, Fire: The Advanced Guide to Smoking Meat – Unlike the first book, this book does not focus on recipes but rather uses every square inch of every page teaching you how to smoke meat. What my first book touched on, this second book takes it into much greater detail with lots of pictures.

It also includes a complete, step-by-step tutorial for making your own smoked “streaky” bacon using a 100 year old brine recipe.

Amazon | Barnes & Noble

Get Almost Anything at Amazon

If you enjoy the newsletter and would like to do something helpful, then..

The next time you decide to order something at Amazon.com, use THIS LINK to get there and we’ll get a small commission off of what you purchase.

Thank you in advance for using our special link: http://www.smoking-meat.com/amazon

smoked stuffed mushrooms
Print Recipe
No ratings yet

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
Servings: 12 +

Ingredients

  • 16-24 oz small button mushrooms
  • Pulled pork
  • Sausage ((ground breakfast (Like Jimmy Deans))
  • Yellow onion
  • Green/red jalapeno
  • Lemon juice
  • Cream cheese
  • Jeff’s original rub

Instructions

Steps to Making Perfect Pulled Pork

  • Apply Jeff's original rub 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 original 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