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Smoked Pulled Pork Stuffed Mushrooms

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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

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

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Ingredients

Instructions

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

Sausage & Cheese Filling

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Ingredients

Instructions

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

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

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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.

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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.

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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.

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

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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.

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Print

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.

  • Author: Jeff Phillips
  • Prep Time: 35 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 12 + 1x
  • Category: Appetizer
  • Cuisine: Hot Smoking

Ingredients

Scale
  • 1624 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

  1. Apply Jeff's original 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

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 original 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

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

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6 Comments

  1. Did these this weekend also. I used a bourbon rub with the cream cheese and pulled pork stuffing, and bourbon barrel pieces for smoke. Topped with Killer Hog’s Hot BBQ Rub (I had no jalapeno slices). These were outstanding, though much much better when warm/hot. This one is going into the rotation as well. Thanks Jeff!

  2. 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

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

  4. 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