These smoked stuffed mushrooms are filled with bacon, cheddar, and spices and then smoked to delicious perfection. They're the perfect appetizer or side.
I don't know about you, but I love stuffed mushrooms. Of course, you can go the traditional route of bread crumbs, but that's been done so many times. Why not stuff those suckers with bacon and cheese and smoke them?
Bacon Cheddar Stuffed Mushrooms
This was inspired by my stuffed portabella mushroom recipe on this site but I added a smoked twist to increase the flavor, and pairs well with this amazing green bean and carrots side dish recipe. Have can have a delicious meal when you pair these two recipes together.
You only need a few easy ingredients to make this delicious recipe. They're all readily available at your local grocery store, and you probably already have some of them in the kitchen right now.
- Button mushrooms
- Cream cheese - room temperature
- Shredded cheddar cheese
- Real bacon bits or crumbles
- Green onions - chopped
- Granulated garlic
- Sea salt
- Coarsely ground pepper
See the recipe card at the bottom of the post for amounts and cooking times.
This recipe is super easy. Just a few ingredients and a few simple steps, and you'll have one delicious side or appetizer that everyone loves.
Step 1: Prep
Preheat your pellet smoker to 275 degrees, then, remove the stems from all the mushrooms.
Step 2: Mix the Filling
Mix all remaining ingredients except for ½ cup of shredded cheese well.
Step 3: Fill the Mushrooms
Fill each mushroom until the filling comes just over the top.
Step 4: Add Remaining Cheese
Top each mushroom with the remaining shredded cheese and place them on the grate of your smoker.
Step 5: Smoke
Smoke until the cheese is melted and the mushrooms feel soft but not rubbery.
Hint: You can use a spoon to fill the mushrooms, but it's easier to use a frosting bag with a large, circular tip.
Don't have the correct ingredients on hand? Or want to change something up? Here are some helpful tips for you to change these smoked stuffed mushrooms.
- The Mushrooms - If you don't have button mushrooms, baby portobellos work well.
- Shredded Cheese - We used cheddar cheese, but you can use any type of cheese you like.
- Ground Beef or Sausage - If you don't have or don't like bacon, try using ground beef or sausage.
Want to personalize this smoked stuffed mushrooms recipe? Here are some of my tried and true tips for changing up this recipe.
- Add Some Heat - Add chili flakes to the mix to give it a kick of heat.
- Caramelized Onions - Really make this recipe pop with caramelized onions.
If you love recipes like this, you may also enjoy these classic cream cheese stuffed mushrooms.
Outside of the smoker, it only takes a few simple implements to make these delicious mushrooms.
- Pellet smoker
- Mixing bowl
You can store these stuffed mushrooms in the refrigerator for up to five days. For longer storage, you can freeze them for up to three months.
This is a simple recipe, but there are a few things to keep in mind to ensure you have the best possible outcome. These are easy tips that make a huge difference, so be sure to give them a look.
- Use name brand pellets. They are higher-quality than generic.
- You don't have to worry about internal temperature when smoking these. Just smoke them until they're soft.
- A frosting bag with circular tip isn't required, but it certainly makes things easier.
More Smoked Recipes
Do you like Smoked Recipes? Here some recipes you may also like to try
Do you have questions about smoked stuffed mushrooms? Here are some of the most commonly asked questions about smoked stuffed mushrooms.
You can use any kind of mushroom that has a top large enough to accommodate the filling.
Name-brand smoker pellets are usually higher quality than generic pellets that tend to have fillers.
Use any flavor that you love? These mushrooms pair well with any smoke flavor.
These mushrooms will last up to five days in the refrigerator or up to three months in the freezer.
To freeze these mushrooms, chill them completely in the refrigerator, then wrap them in cling wrap and then foil. Place them in heavy-duty freezer bags.
To reheat the mushrooms, defrost them overnight in the refrigerator, then place them on a cookie sheet in the oven at 300 degrees until heated through.
Smoked Stuffed Mushrooms
Ready to get cooking? Remember that you can print this recipe if you would like.
Smoked Bacon Cheddar Stuffed Mushrooms
- Get out and measure all of your ingredients.
- Preheat your smoker to 275 degrees.
- Remove the stems from all the mushrooms and save for another use.
- Place all the ingredients except the ½ cup shredded cheese and the mushrooms, in a medium bowl and mix well.
- Place the mixture in a frosting bag with a large and circular tip or a resealable bag with mixture pressed into one corner. Wen ready to stuff mushrooms simply cut off tip and make sure to have a mushroom ready because the mixture will squeeze out right away. A spoon or similar utensil will work as well to stuff all of your mushrooms.
- Fill each mushroom until the filling comes to just over the top.
- Place stuffing inside all of your mushrooms.
- Top the mushrooms with the remaining shredded cheese and place them on the grate of your smoker.
- Smoke for 30 minutes or until the cheese is melted and the mushrooms feel softer and not rubbery. Remove from the smoker and place on platter or cutting board.
- Serve and enjoy every bite!
You can use any kind of mushroom you prefer, as long as they are a button style mushroom, as not all mushrooms can be filled like these.
There’s no internal temperature you have to monitor when it comes to mushrooms. So no worries about that part.
I used Traeger brand cherry pellets and highly recommend the name brand pellets as I can’t tell you how much of a difference it makes. As far as flavor of the pellets, you can use any you like, but definitely use a better brand for the best results.