Smoked Stuffed Mushrooms
Ingredients
1 tablespoon Paprika (Jim’s Rub)
1 clove Garlic (minced)
1/2 tablespoon Cayenne Pepper (Jim’s Rub)
1/2 cup Italian Bread Crumbs
1/2 cup Parmesan Cheese
1/3 cup Olive Oil
1/4 tablespoon Jim’s Rub
1/4 teaspoon Garlic Powder
1/4 teaspoon Onion Powder (Jim’s Rub)
16 Large White Mushrooms
2 tablespoons Fresh Parsley (chopped)
4 tablespoons each of Kosher Salt and Black pepper – 50/50 mixture (Jim’s Rub)
9 x 13 Disposable Aluminum Pan
Suggested Wood: Oak or Hickory
Directions
Make Jim’s Rub with the following ingredients:
1/4 teaspoon Garlic Powder
1/4 teaspoon Onion Powder
1 tablespoon Paprika
1/2 tablespoon Cayenne Pepper
4 tablespoons each of Kosher Salt and Black pepper (50/50 mixture)
Preheat your smoker to 275˚F
Clean the mushrooms and remove the stems. Make sure to set the stems aside. Remove the very bottom of the stem and then dice the remaining mushroom up into small pieces
In a large bowl, combine the mushroom stems, bread crumbs, parmigiana cheese, minced garlic, chopped parsley, Jim’s Rub and 3 tablespoons of olive oil. Depending on the size of the stems you may need more olive oil. You want the mixture to be moist but not soaking
Arrange the mushrooms in a disposable pan and then use a spoon to fill the mushrooms. Fill the mushrooms until they are heaping and then drizzle with a little more olive oil. You may have extra filling depending on the size of the mushroom cavities
Place the pan in the smoker and cook for 1 hour and 20 minutes or until the mushrooms are tender and the filling starts to brown
Remove from the smoker and serve
