Smoked Mushrooms

Mushrooms piled in a cast iron dish, topped with chopped fresh basil for garnish.

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Smoked mushrooms on a pellet grill are buttery, garlicky, and loaded with smoky flavor. Cooked low and slow in a cast iron skillet, they come out tender, juicy, and perfectly seasoned every time.

Prep Time5

Cook Time45

Total Time50

Course: All Recipes, Appetizer, Side Dish

Cuisine: American

Servings: servings

Calories: 110kcal

Author: Jeri Walker

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!

Video

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.

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