This smoked mushrooms recipe combines a medley of mushrooms with aromatic herbs and melted Fontina cheese for a savory side.
Table of Contents
It’s easy to get bored with your side dish game. We often make the same things week in and week out.
But this mushroom recipe is full of smoked flavor and is so satisfying because mushrooms are so beefy. You can use any type of fresh mushrooms. The more you combine, the better the flavor.
This dish is also easy. You just toss the mushrooms with olive oil, salt, pepper and herbs. You can even do that in advance and then wait to smoke them right before dinner, which comes in handy if you’re making these around the holidays.
Ingredients
- Fresh Mushrooms: For really robust flavor, use a combination of shitake, cremini, oyster, chanterelle or baby portobello mushrooms.
- Olive Oil
- Fresh Garlic
- Kosher Salt and Black Pepper
- Fresh Thyme: Remove the leaves from the stems.
- Fontina Cheese: You’ll find this semi-soft, nutty cheese in the deli section at your local grocery store.
See the full recipe card below for servings and a full list of ingredients.
How to smoke mushrooms
Heat your smoker to 375F degrees with an indirect heat zone. If you’re using a pellet grill, hickory wood pellets go well with this recipe.
For a charcoal grill, add 1-2 wood chunks on the coals. If cooking on a gas grill, create a foil pouch with wood chips.
- STEP ONE: Place the mushrooms in a large mixing bowl. Toss with olive oil, minced garlic, salt, pepper and fresh thyme leaves.
- STEP TWO: Transfer to a large pan, like a cast iron skillet. Place on the smoker over indirect heat and cook for 25 minutes or until the mushrooms start to wilt.
- STEP THREE: After 25 minutes, remove the pan from the smoker. Use a vegetable peeler to shave fontina cheese right on top and sprinkle on more fresh thyme leaves. The cheese will melt in seconds.
How to serve smoked mushrooms
Smoked mushrooms make a tasty side dish to go with any protein. But they also have their own steak-like beefiness, so they’re quite fulfilling on their own.
If you’re serving the dish for a Vegan, be sure to leave off the cheese.
Storage
Store leftover smoked mushrooms in an airtight container in the refrigerator for 3-5 days. You can enjoy the leftovers cold or reheat them in the microwave. These don’t freeze well because they start to retain too mush moisture.
GCG Pro Pitmaster Tips
- Use a variety of mushroom types for the best flavor
- Season simply with salt, pepper, garlic and fresh herbs
- Spread into a large pan so the mushrooms get more smoke
- Add cheese at the end for added creaminess
Frequently Asked Questions
Yes. You can smoke any edible mushroom. And the more varieties you combine the more complexity your side dish will have.
Fontina cheese is a semi-soft cheese that melts beautifully. It’s mild with a little nuttiness.
You can serve these smoked mushrooms as a perfect side dish or incorporate them into other recipes. They’re great on burgers or stirred into omelets. They’re also a nice alternative to meat on salads or in pasta dishes.
More side dish recipes
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Smoked Mushrooms with Fontina Cheese
Ingredients
- 1 lb mushrooms, mixed varieties
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1 tbsp fresh thyme
- 1/4 cup Fontina cheese, shaved
Instructions
- Heat Grill: Heat your grill to 375F degrees with an indirect heat zone.
- Toss: Place the mushrooms in a large mixing bowl. Toss with olive oil, garlic, salt, pepper and thyme leaves.
- Pan: Spread the mushrooms into a large pan or baking dish. I like using a cast iron skillet.
- Smoke: Place the pan on the smoker over indirect heat. Smoke for 25 minutes.
- Garnish: Remove the pan from the grill. Garnish with shaved Fontina cheese and fresh thyme leaves.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
