Smoked Mushrooms
Mushrooms are basically little sponges with a meaty texture, which makes them ideal for smoking — they drink up smoke the way brisket does, but they're done in under an hour. Baby bella (cremini) mushrooms get threaded onto skewers, brushed with olive oil, dusted with Smokin' Chipotle, and set over indirect heat until they're tender and deeply savory. They come out with the kind of umami depth that makes people ask what the secret is.
This is a plug-and-play recipe for anyone who already has the smoker or grill going for something else — throw these on alongside a bird or some ribs and let them ride. They're vegan, gluten-free, and dairy-free, work as a side or a passed appetizer, and only need four ingredients. The recipe even notes you can use any World Seasonings blend, so it flexes to whatever else is on the menu.
Ingredients
- 1½ tsp Smokin' Chipotle (or any blend)
- 1 box baby bella or cremini mushrooms
- 2-3 Tbsp olive oil
- 10-15 skewers
Ingredient notes & swaps
- **Smokin' Chipotle:** The smoky, spicy blend that doubles down on the smoke from the grill. It's all-natural, gluten-free, and dairy-free. The recipe notes any blend works, but a jar of Smokin' Chipotle is the natural match for anything off the smoker.
- **Baby bella / cremini mushrooms:** Firmer and more flavorful than white button mushrooms, and they hold up on a skewer. Keep them whole so they don't fall apart.
- **Olive oil:** Coats the mushrooms to prevent drying and helps the seasoning adhere. Brush to coat completely — mushrooms soak it up fast.
- **Skewers:** Soak wooden skewers in water first so they don't burn over the long cook. Metal skewers skip that step entirely.
- **Cleaning:** Wash the mushrooms well to get the grit out — they grow in soil and hide dirt in their gills.
- **Make it your own:** Any World Seasonings blend works here, so match the mushrooms to the rest of your cookout — Mediterranean Magic, Italiano Pronto, or American Bounty all play nicely with smoke.
Directions
- Get your smoker going, or set up a grill with coals on one side for indirect heat. Soak skewers in water.
- Wash mushrooms thoroughly to remove all dirt.
- Skewer mushrooms 4-5 per stick with ½" of space between each.
- Brush with olive oil to coat completely, then sprinkle with seasoning.
- Smoke over indirect heat for about 45 minutes until tender.
Why this works
Indirect heat is what separates smoked mushrooms from grilled ones. Placed away from the coals, they cook gently in a smoky environment rather than searing over a flame, so they slowly release their water, concentrate their flavor, and take on smoke instead of just charring. The olive oil does double duty — it keeps them from drying out over the 45-minute cook and helps the seasoning stick to their surface. Spacing them half an inch apart on the skewer lets smoke circulate around each mushroom, and soaking the skewers first keeps the wood from catching fire.
What to serve it with
Slide the mushrooms off the skewers into a bowl and serve them hot as a side, or leave them on the sticks for easy party grazing. They're a natural next to anything else off the grill — pile them beside Beer Can Smoked Chicken, tuck them into tacos, spoon them over polenta or rice, or pile them onto a burger. A squeeze of lemon or a sprinkle of fresh herbs at the end brightens their deep, earthy flavor. Any leftovers are great chopped into eggs or grain bowls the next day.
Tips
- If you only have a grill, place mushrooms on the side without coals for indirect smoking.
- Soak wooden skewers in water for at least 30 minutes first so they don't burn through.
- Leave a half inch of space between mushrooms so smoke can circulate around each one.
- Brush the mushrooms well with oil — they dry out fast over a long cook, and the oil helps the seasoning stick.
FAQ
Can I make smoked mushrooms without a smoker?
Yes. Set up a charcoal or gas grill for indirect heat by putting the coals or burners on one side and the mushrooms on the other, with the lid down. Toss a handful of soaked wood chips onto the coals for smoke. You won't get quite the same depth as a dedicated smoker, but it's close.
Do I need to wash mushrooms before smoking them?
Yes — cremini mushrooms grow in soil and trap grit, so wash them well and pat them dry. The old advice to never wash mushrooms is overblown; a quick rinse won't make them soggy over a 45-minute smoke, and clean mushrooms taste far better than gritty ones.
What mushrooms are best for smoking?
Firm, meaty varieties hold up best. Baby bella (cremini) are ideal — sturdy and full of flavor. Portobello caps, shiitake, and king oyster mushrooms also smoke beautifully. Delicate white button mushrooms work but are milder and softer, so handle them gently on the skewer.
How do I store and reheat leftover smoked mushrooms?
Keep them in an airtight container in the fridge for three to four days. Reheat in a hot skillet to bring back some texture, or use them cold — they're excellent chopped into scrambled eggs, grain bowls, or pasta, where the smoky flavor carries through.
Nutrition
Estimated per serving · values are approximate.