Smoked Hot Portebello Mushrooms are the most delicious warm appetizer to treat your guests or yourself to before dinner! Mushrooms stuffed with cream cheese and baked in the oven are gooey goodness. Mushrooms stuffed and smoked in the smoker, now these are not so melty but that amazing smoke flavor in your loaded stuffed, that is what makes these to die for. Yes- they only take 10 minutes or less in your oven but when you smoke they do take about 30 minutes on 225 degrees. Smoked mushrooms will never disappoint!
- Wash well and dry
- Remove the Stem
- Stuff with all the goodies!
For these Smoked Hot Stuffed Mushrooms I used hot sausage, neufchatel cream cheese, and green onions.
Cook the hot sausage first, then combine with cream cheese and onions. I honestly love a generous portion in my mushrooms. So you shouldn’t feel bad if you take a little extra mushroom center out for filling- I do and I never regret it!
Smoking: We like to either place our mushrooms in a cast iron pan or on foil in the Smoker. This is only because well if there is any mess, it is easier to clean. Smoke your mushrooms for 30 minutes on 225 degrees or if you have larger mushrooms just be sure to poke with a fork to see if they are tender. They will be perfectly warm, gooey on the inside, but have the amazing smoke flavor.
Oven Baked: Put your mushrooms in either a cast iron pan or in baking dish and baked on 350 degrees for 10 minutes. In the oven, your mushrooms will be just a little bit more melty but trust me, they will still be amazing!
We absolutely loved the hot sausage in the mushrooms and I know without a doubt you will too!
Smokey Hot Portebello Mushrooms
- 1/2 pound Hot Sausage
- 4 oz Neufchatel Cream Cheese
- 1/4 c Green Onions
- 1 package Small Portebello Mushrooms
- Heat stove top pan and thoroughly cook hot sausage
- Combine Hot Sausage, Cream Cheese, and Green Onions together
- Wash, dry, and remove portebello mushroom stems
- Stuff Mushrooms with mixture
- Smoke: 225 Degrees for 30 minutes or until tenderBake: 350 Degrees for 10 minutes or until tender