Cheese Stuffed Mushrooms

Watch Me Make It

These Cheese Stuffed Mushrooms make a savory, easy-to-share appetizer, with each cap serving as its own tidy bite. The smoker gives the mushrooms a light smoky finish as the caps soften and the cheese melts. Choose mushrooms of similar size for more even cooking and a neater presentation on the platter.

Ingredients

• 10 large white button mushrooms or baby bella mushrooms
• ½ cup ricotta cheese
• ¼ cup grated Parmesan cheese
• 2 tablespoons minced garlic
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon Italian seasoning
• 2 teaspoons black pepper (more to taste)
• Fresh mozzarella cheese, sliced for topping

How to Make It

Preheat your smoker to 350°F. Clean the mushrooms with a damp paper towel and carefully remove the stems, leaving the mushroom caps intact.

In a mixing bowl, combine the ricotta cheese, Parmesan cheese, minced garlic, garlic powder, onion powder, Italian seasoning, and black pepper. Mix until everything is well combined. Spoon the cheese mixture into each mushroom cap, filling generously.

Place a slice of fresh mozzarella cheese on top of each stuffed mushroom. Arrange the mushrooms on a wire rack, leaving a little space between each one to allow heat and smoke to circulate.

Place the rack directly into the smoker and cook at 350°F for 10-15 minutes, or until the mushrooms are tender and the mozzarella is melted and lightly golden. Remove from the smoker and serve warm.

Tips and Variations

Wipe the mushrooms with a damp paper towel instead of soaking them, since excess moisture can collect in the caps and interfere with browning. Remove the stems carefully to keep each cap sturdy enough to hold the filling; cracked or torn caps are more likely to leak as they soften.

Leave space between the mushrooms so heat and smoke can circulate rather than trapping moisture. They are ready when the caps are tender and the mozzarella is fully melted with light golden spots, not deeply browned. Handle them gently after cooking, as the softened caps and hot filling can shift or spill.

Serving Ideas

Arrange the mushrooms on a platter for a party appetizer, with toothpicks or small appetizer forks for easy pickup. Fresh herbs are an optional garnish.

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Cheese Stuffed Mushrooms

Print Pin Rate

Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Servings: 10

Ingredients

• 10 large white button mushrooms or baby bella mushrooms
• ½ cup ricotta cheese
• ¼ cup grated Parmesan cheese
• 2 tablespoons minced garlic
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon Italian seasoning
• 2 teaspoons black pepper (more to taste)
• Fresh mozzarella cheese, sliced for topping

Instructions

• Preheat your smoker to 350°F.
• Clean the mushrooms with a damp paper towel and carefully remove the stems, leaving the mushroom caps intact.
• In a mixing bowl, combine the ricotta cheese, Parmesan cheese, minced garlic, garlic powder, onion powder, Italian seasoning, and black pepper. Mix until everything is well combined.
• Spoon the cheese mixture into each mushroom cap, filling generously.
• Place a slice of fresh mozzarella cheese on top of each stuffed mushroom.
• Arrange the mushrooms on a wire rack, leaving a little space between each one to allow heat and smoke to circulate.
• Place the rack directly into the smoker and cook at 350°F for 10-15 minutes, or until the mushrooms are tender and the mozzarella is melted and lightly golden.
• Remove from the smoker and serve warm.