These smoked mushrooms are marinated in a tangy Italian Dressing and then cooked low and slow in a smoker or on your charcoal grill. This is the perfect side dish to serve with any smoked meats because they can be cooked right alongside!
Smoked mushrooms are a perfect appetizer or tasty side dish for any cookout. This easy recipe requires very few ingredients, and they can be made with whatever else you are smoking.
Your whole family will love the deep earthy flavor of these tender mushroom caps. The incredible depth of flavor from the smoky mushrooms mingling with the tangy dressing will really wake up your tastebuds.
Ingredients & Substitutions
- Whole mushrooms - Feel free to substitute different types of mushrooms from the grocery store, such as portabella mushrooms, oyster mushrooms, or cremini mushrooms.
- Italian Dressing - You can substitute your favorite vinaigrette, or even a mixture of extra virgin olive oil and balsamic vinegar would be great.
- Salt and Black pepper - Other seasonings can be added, such as smoked paprika, garlic powder, and onion powder.
- Wood for smoking - Use your favorite hardwood chunks or wood pellets, or wood chips.
How to make them
To make this smoked mushrooms recipe begin by placing the fresh mushrooms in a large container or gallon size bag along with the Italian dressing, salt, and black pepper. Toss to fully coat the mushrooms. (For best flavor, you are welcome to let the mushrooms marinate for 1 hour, or even overnight.)
Place your smoking wood in the smoker set to 250 degrees and light the wood. Then set the mushrooms on the smoker grate or wire rack in a single layer and smoke mushrooms for 60 minutes, or until they have cooked through. Serve immediately garnished with fresh parsley if desired.
Storing & Reheating Leftovers
Leftover smoked mushrooms are great to make in advance because they reheat very well. Store the leftover mushrooms in an airtight container in the refrigerator for up to one week. When you are ready to reheat them simply microwave them until heated through.
Smoked Mushrooms
Equipment
Ingredients
- 2 pounds button mushrooms (Or baby portobello mushrooms)
- 16 ounces Italian dressing
- ½ teaspoon salt
- ¼ teaspoon fresh ground black pepper
- hardwood for smoking
Instructions
- Place mushrooms in a large bowl or gallon sized bag and pour in Italian dressing. Add in salt and pepper and rotate bag to ensure even coverage.
- Optional: Mushrooms can marinate 1 hour, or even overnight if desired.
- Light hardwood chunks in your smoker until a steady stream of smoke appears.
- Place mushrooms in a single layer in your smoker set at ~250 degrees and let smoke for 60 minutes, or until mushrooms are tender and have reduced in size.
Grilling
- 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.
Notes
Nutritional Information
This recipe was originally published on August 4, 2016, here on FoxValleyFoodie.com.
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Krista
Can mushrooms be smoked without using any oil or butter?
Grace
Can you make a foil basket for them to smoke in and leave the top open. Some of My mushrooms are a little smaller and may fall through the grates without a bottom?
Fox Valley Foodie
Yes, as long as you make some holes for the smoke to travel through.
Zack Dement
I’m considering smoking a big batch and serving them at my restaurant. How would I keep them warm throughout the lunch hours and store leftovers without them getting soggy or going bad?
Felicia
Do you put these on skewers? Guess I missed what you put them in or in?
Fox Valley Foodie
I don't but there is no reason you couldn't. I just set them on the grates.
Ron Haskins
Wonder if you could smoke these with butter and garlic
Fox Valley Foodie
Certainly, I bet that would taste great!
Justin
Just toss them in olive oil and sprinkle lightly with garlic powder
Chef Ronaldo P
The mushrooms we're to die for...
R Drager
I've been wood smoking mushrooms for a few years. Try all kinds, seasoned and without. I recomend low heat and turn often (every 30 min or so). Apple wood or hickory. This adds great flavor to Alfredo and stir fry dishes. Shitake, Morel, baby bella's all worth trying.
Cassandra
I am a mushroom lover, the photos of the smoked mushrooms made my mouth water. I will definitely be smoking a batch of mushrooms. ( that sounds a little illegal) lol. Beautiful photo!
matt
Whenever I see a post like this, I see yet another reason why I really have to invest in a smoker!
Fox Valley Foodie
Seriously, do it. You won't regret it.