Stuffed Mushrooms

These cook great on the grill, in the oven or on the smoker. They make a fun appetizer or side.

If you making these for a crowd, you will want to at least double this recipe. You can also use other additions instead of shrimp. A few good substitutes are: sausage, bacon, water chestnuts or crab meat.

If you don't like mushrooms or have extra filling, it makes a delicious cracker dip. We have also used it to stuff jalapenos. For jalapenos, I use sausage instead of shrimp in the mixture.

Ingredients

• 6-8 Medium Sized Mushrooms
• 1 Brick of Cream Cheese (Room Temperature)
• 1/2 Cup Shredded Sharp Cheddar Cheese
• 2 Tablespoons Melted Butter
• 2 Green Onions Chopped
• 3 51-60 Count Cooked Shrimp Chopped
• 1/4 Teaspoon Garlic Salt

Place cream cheese in a bowl. Add melted butter. Mix together until combined.

Add garlic salt. Mix until the mixture becomes creamy and fluffy.  I use the back of a spoon to mix the butter and cream cheese, this helps cream it together. The longer you do this, the creamier and fluffier it will get.

Add green onions and shrimp. Fold them into the mixture.

Remove stems from mushrooms.

Spoon the cream cheese mixture into each mushroom.

Roll each mushroom in cheddar cheese.

If cooking in the oven, place them on a baking sheet. If you are cooking them on the grill or smoker, place them on foil or in a foil tray. I like the trays with slits in them so that the smoke can come through.

For the oven: Preheat oven to 350 degrees and bake for 30-40 minutes or until cheese is melted and mushrooms are softening.

For grill: Grill over medium low heat for 30-40 minutes or until cheese is melted and mushrooms are softening.

For Smoker: Smoke at 250 degrees for 60 minutes or until cheese is melted and mushrooms are softening. You can adjust temperature to other things you make be cooking on the smoker. The mushrooms cook fairly well at most temps. Adjust the time accordingly.

Once finished cooking, remove from heat and let rest for 2 minutes. Serve while hot.

Ingredients

• 6-8 Medium Sized Mushrooms
• 1 Brick of Cream Cheese (Room Temp)
• 1/2 Cup Shredded Sharp Cheddar Cheese
• 2 Tablespoons Melted Butter
• 2 Green Onions Chopped
• 3 51-60 Count Cooked Shrimp Chopped
• 1/4 Teaspoon Garlic Salt

Directions

1. Place cream cheese in a bowl. Add melted butter. Mix together until combined.
2. Add garlic salt. Mix until the mixture becomes creamy and fluffy.  I use the back of a spoon to mix the butter and cream cheese, this helps cream it together. The longer you do this, the creamier and fluffier it will get.
3. Add green onions and shrimp. Fold them into the mixture.
4. Remove stems from mushrooms.
5. Spoon the cream cheese mixture into each mushroom.
6. Roll each mushroom in cheddar cheese.
7. If cooking in the oven, place them on a baking sheet. For the grill or smoker, place them on tin foil or in a foil tray. I like the trays with slits in them so that the smoke can come through.  
8. For the oven: Preheat oven to 350 degrees and bake for 30-40 minutes or until cheese is melted and mushrooms are softening.  
9. For grill: Grill over medium low heat for 30-40 minutes or until cheese is melted and mushrooms are softening. 
10. For Smoker: Smoke at 250 degrees for 60 minutes or until cheese is melted and mushrooms are softening. You can adjust temperature to other things you make me cooking on the smoker. The mushrooms cook fairly well at most temps. Adjust the time accordingly.
11. Once finished cooking, remove from heat and let rest for 2 minutes. Serve while hot.