Smoked mushrooms on a pellet grill are buttery, garlicky, and full of smoky flavor. Cooked low and slow in a cast iron skillet, they come out tender, juicy, and perfectly seasoned. They make the perfect appetizer or tasty side dish.
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If you're firing up your pellet grill for dinner (again), make sure to throw on some mushrooms too. These little flavor sponges soak up smoke like a champ. I keep a Costco-sized clamshell of mushrooms in my fridge all summer long because this is one side dish we never get tired of.
I toss them on my Traeger or Pit Boss pellet smoker while my main dish cooks, and by the time the meat is resting, the mushrooms are ready to serve.
Looking for more mushroom recipes? Try my Air Fryer Crab Stuffed Mushrooms, Air Fryer Morel Mushrooms, and Mushroom Pasta with Boursin.
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Why You'll Love These Smoked Mushrooms
- Big flavor, low effort - Just toss in oil and seasonings, and let the smoker do the rest.
- Works with any main dish - Smoked steak, smoked whole chicken, smoked salmon, smoked burgers, you name it.
- Tastes gourmet - These mushrooms taste like something you would get at a fancy steakhouse, but they're weeknight easy.
- Naturally gluten-free, dairy-free, and low carb - Perfect for anyone at the table.
Ingredients You'll Need
- Mushrooms - I like to use white button or cremini mushrooms, but you can use any kind you like. Keep them whole or halve or quarter them if they are quite large.
- Butter and avocado oil - Unsalted butter adds flavor and moisture, while the oil helps prevent burning.
- Garlic - I used three garlic cloves. If you are not a fan, you can omit them. You can also use garlic powder instead.
- Seasoning - I used a simple seasoning made with just smoked paprika, salt, and black pepper.
How to Make Smoked Mushrooms with Garlic Butter
Step 1
Preheat your pellet grill to 225°F. Place a 10 to 12-inch cast iron skillet on the grill. Add butter and avocado oil to the skillet so it can melt while the grill preheats. (You can also use a small aluminum pan.)
Tip: Don't soak the mushrooms in water. They'll absorb it and get slimy on the outside. However, the exception to this would be morel mushrooms, which need to be soaked and cleaned really well.
Step 2
Once the butter is melted, stir in the minced garlic, smoked paprika, salt, and black pepper.
Step 3
Add the whole mushrooms to the hot, seasoned butter and gently toss until well coated. Spread them evenly in the skillet.
Step 4
Close the lid and smoke the mushrooms at 225°F for 30 minutes, stirring gently every 10 minutes.
Step 5
Increase the pellet grill temperature to 350°F and smoke the mushrooms for an additional 10-15 minutes, stirring once or twice, until they are lightly browned. They can go from brown to burnt quickly so keep a close eye on them.
Step 6
Using oven mitts, remove the skillet from the grill and serve immediately, garnished with fresh parsley or basil if you like. Enjoy!
Serving Suggestions
- Serve alongside reverse seared steak, electric smoked burgers, or smash burgers.
- Spoon over smoked chicken breasts, smoked baked potatoes, or pasta.
- Toss into salads, tacos, or wraps.
These smoked mushrooms are so easy, you'll want to throw them on the grill every time. But you might want to make a double batch; they disappear fast.
Substitutions and Variations
- Mushrooms: Try portobello mushrooms sliced into thick strips or add shiitakes.
- Avocado oil: Substitute with olive oil, butter, or garlic-infused oil.
- Seasoning: Use garlic powder, onion powder, Italian seasoning, or your favorite BBQ rub (like my smoked chicken rub that is fantastic on everything).
Frequently Asked Questions
You can, but they may fall through. I like to use a cast iron skillet so that the mushrooms are cooking in the butter and oil to keep them super juicy.
Yes! Any smoker or grill that can be maintained at 225 degrees F and uses indirect heat will work. Add wood chips as needed for smoke.
Store leftover smoked mushrooms in an airtight container in the fridge for up to 3 days. Reheat in a skillet, microwave, or air fryer.
I like to use hickory, pecan, apple, or cherry pellets for smoking mushrooms. They absorb the smoke flavor easily, so a stronger wood is too overpowering for my tastes.
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Printable Recipe
Smoked Mushrooms
Ingredients
- 1 pound whole mushrooms, cleaned and trimmed (white button or cremini)
- 2 tablespoons unsalted butter
- 1 tablespoon avocado oil (or olive oil)
- 3 garlic cloves, minced
- ½ teaspoon smoked paprika (or regular paprika)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Optional garnish: Fresh parsley or basil
Instructions
- Preheat your pellet grill to 225℉.
- Place a 10-12-inch cast iron skillet on the grill to preheat. Add the butter and avocado oil to the skillet and let it melt as the grill heats up.
- Once the butter is melted, stir in the garlic, smoked paprika, salt, and black pepper.
- Add the mushrooms to the skillet and gently toss to coat them in the seasoned garlic butter. Spread them out into an even layer.
- Smoke the mushrooms at 225℉ for 30 minutes, stirring every 10 minutes to keep them coated and cooking evenly.
- After 30 minutes, increase the grill temperature to 350℉. Continue smoking for 10-15 minutes, stirring once or twice, until the mushrooms are tender and lightly browned.
- Carefully remove the skillet from the grill using oven mitts. Garnish with fresh herbs if you like, and serve hot. Enjoy!
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Notes
- Try Skewers: Thread whole mushrooms onto skewers for easy handling and flipping.
- Add Cheese: Sprinkle Parmesan or crumbled feta over the mushrooms just before serving.
- Make It Spicy: Add a pinch of cayenne or red pepper flakes to the garlic butter for a little kick.
- Use Them as Toppers: Pile smoked mushrooms onto burgers, steak, or baked potatoes for a restaurant-style upgrade.
Nutrition
The provided nutrition information is automatically calculated. Accuracy is not guaranteed.
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