Who loves mushrooms? This easy smoker recipe is the perfect appetizer or side dish that’s ready in under an hour! Tender, delicious Smoked Mushrooms tossed in a garlic butter sauce for the perfect finishing touch with just the right amount of smoked flavor to them.
Smoked mushrooms are an easy side dish or appetizer that is great all year! They pair with so many main dishes like steak, chicken, and pork or serve them as a great party snack.
You only need five ingredients and about 15 minutes of prep time to make them! The flavor is amazing – they taste like fancy steakhouse garlic butter mushrooms, but without the hefty price. So skip the reservations and pair them with grilled ribeye steaks for a delicious homemade meal.
This recipe is so simple – we smoke the mushrooms first on a pellet smoker and then add the garlic butter to finish them. As they cook, they turn meaty and so delicious!
Once you try this amazing smoked mushroom recipe, you’ll make it on repeat like we do. They’re smoky, buttery, and garlicky with a pop of fresh herbs – you’re going to love them.
- White button mushrooms – or you can use baby portabello mushrooms or cremini mushrooms!
- Salted butter – you can use unsalted, but you’ll want to add a few extra pinches of salt.
- Minced garlic – for a different flavor you can swap the garlic for the same amount of minced shallots.
- Sea salt – we love flaky sea salt in this dish, but you can use kosher salt, too.
- Coarsely ground pepper – freshly ground black pepper is always best!
- Minced parsley – or try chopped chives.
Preheat the pellet smoker to 350°F following the manufacturer’s instructions.
Place the whole mushrooms in an oven-safe 12″ skillet. Once the smoker is heated, place the pan on the grate.
Smoke the mushrooms for 10 minutes. While they smoke, cut the butter into chunks.
Add the butter pieces, minced garlic, salt, and pepper to the skillet. Adjust the smoker temperature to 250°F.
Smoke them again for 20 minutes or until they turn dark brown – really dark brown! They may even look a little burnt in spots when they’re done, but they’re not. That’s the color you want. Stir them a few times while they cook so they are coated in the garlic butter.
Once they are done, sprinkle the chopped parsley over the top before transferring them to a serving bowl.
Pellets: We use Traeger cherry pellets and definitely suggest a fruity wood pellet versus something like hickory. Mushrooms are very porous and soak up the smoke flavor very easily. Using pellets other than fruity options will result in a very strong-tasting mushroom. Also, we recommend using name-brand pellets for better results. Cheaper ones don’t always produce the best flavor.
Skillet: We love to use our 12″ cast-iron skillet for this recipe. It retains heat really well and helps the mushrooms cook evenly. If you don’t have one, you can use an oven-safe skillet that’s the same size.
Skip the Skillet: If you don’t have an oven-proof skillet, you can place the mushrooms right on the grate and smoke them. Melt the butter with the garlic in a saucepan on the stove. Once the mushrooms are done, transfer them to a bowl and toss them with garlic butter, salt, and pepper.
Mushrooms: Be sure to clean the mushrooms before cooking them. The best way to do this is with a damp kitchen towel. Lightly brush off any dirt. Don’t soak them in water or run water over them – they will absorb it and won’t have a nice meaty texture once they’re cooked.
Garlic: It’s worth the extra effort to mince the garlic so you don’t have big chunks with the mushrooms. When they are minced they will practically melt into the butter!
Pretty much any kind! Shiitakes, chanterelles, porcini, oyster mushrooms, button mushrooms (we love these!) baby bellas, cremini… these are a few! If the mushrooms are large, cut them into even-sized pieces so they cook evenly. Depending on the size of the mushrooms you use, they may need more or less cooking time. So just keep an eye on them.
For button mushrooms, you don’t need to because they are tender. Bigger mushrooms may have woodier or tougher stems, so you may want to remove them.
For small mushrooms, no. But, if you use large mushrooms you can scrape the gills out of the mushroom cap with a spoon before cutting them into smaller pieces.
If you want to dress them up, try squeezing some fresh lemon juice over the top along with a couple of sprinkles of grated Parmesan cheese!
Are you ready to make these mushrooms? The smokiness and meatiness of these delicious bites will wow your friends and family! Oh, and the garlic butter sauce just takes the whole dish over the top. Enjoy!
More Great Recipes to Try
- Smoked Sausage and Veggie Packets are a whole dinner in one package!
- Smoked Stuffed Peppers with Italian sausage are a low-carb meal that’s full of flavor.
- Easy Smoked Vegetables are another easy side dish we love to make!
- If you love Deviled Eggs, you have to try them on your smoker!
- Baked Potatoes on the grill are seriously good!
Love this recipe? Be sure to comment and leave a five-star rating below! Tagging me on Instagram will definitely make me smile! You can find me here at @gimmesomegrilling
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- 1 pound white button mushrooms
- ½ cup salted butter ½ cup
- 1 Tablespoon minced garlic
- 1 teaspoon sea salt
- 1 teaspoon coarsely ground pepper
- minced fresh parsley optional
- Preheat your pellet smoker to 350 degrees F according to manufacturer's directions.
- Place your mushrooms in an oven safe 12-inch skillet, we used a cast iron skillet. Place the skillet on the grate of the preheated smoker.
- Let them smoke for 10 minutes.
- Then slice your butter into chunks and add it to the skillet along with the garlic, salt, and pepper. Reduce heat on smoker to 250 degrees F.
- Smoke for another 20 minutes or until the mushrooms turn a dark color. Stir a few times to mix mushrooms with garlic butter.
- Garnish with minced parsley, if desired, and enjoy!