These smoked mushrooms are marinated in a tangy Italian Dressing and then cooked low and slow in a smoker or your favorite BBQ grill.
Recently I thought it’d be cool to race jet boats. Turns out they are a lot faster than I am. Who knew? That’s OK, some things are just made to be at their best when they are slow, such as cooking up these mouthwatering smoked mushrooms.
I originally made this smoked mushroom recipe to use with my smoker, and if you don’t own a smoker, I can’t recommend my Weber Smoky Mountain Smoker enough (click image for more info). However, I suspect the vast majority of my readers won’t have a smoker, but do have a BBQ grill instead. For this reason I will be providing instructions for how to cook these smoked mushrooms over a smoker or grill.
If you are in the market for a new grill, I personally recommend the Weber Kettle Style Charcoal Grills. Why? I think charcoal grills produce the best flavor, the kettle style gives you the most cooking flexibility for both searing and indirect heat, and the Weber brand is exceptionally high quality. Pick up a simple chimney starter to get your charcoal going, and you will be fired up and ready to grill in minutes. I’m embarrassed to say how long it took me to purchase my own chimney starter, I should have done it a long time ago, they are that good.
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This Smoked Mushrooms recipe is perfect for pairing with my bacon wrapped Smoked Chicken Breasts…. another recipe that can be made on the grill or smoker. Actually, I originally made these mushrooms as an afterthought while making the chicken, but so many people asked about them after seeing them in the pictures, I figured I should do a recipe on the smoked mushrooms too.
- 2 lb Button Mushrooms or Baby Portabella Mushrooms
- 16 oz Italian Dressing
- Hardwood for smoking
Place mushrooms in gallon sized bag and pour in Italian dressing. Add in salt and pepper to taste and rotate bag to ensure even coverage.
Optional: Mushrooms can marinate 1 hour, or longer if desired.
Add hardwood chunks to smoker. (Amount will vary depending on your brand's recommendations)
Place mushrooms in smoker set at ~250 degrees and let smoke for 60 minutes, or until mushrooms are tender and have reduced in size.
If using a grill, place 2 chunks of hardwood over charcoal. (If using propane, omit hardwood)
Set mushrooms over indirect heat to ensure they don't burn. Let grill until mushrooms are tender and reduced in size. Cooking time will vary depending on grill temperature.
Don't worry too much about the exact temperature while making these. For the smoker recipe I mention 250 degrees because that is the most common temperature you will typically be smoking your meats at while the mushrooms are cooking. These will smoke great at any temperature as long as it is cool enough not to burn the mushrooms.
These will taste best if using a hardwood, such as cherry wood, to create smoke, but they will still taste exceptional if you are making these on a grill without hardwood.
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