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Learn how to smoke portobello mushrooms with this easy indoor smoker recipe. Smoked portobello mushrooms have a delicious, earthy flavor that is great with burgers, steak, sandwiches, and salads. Forget waiting for good grilling weather to use the Traeger- you’ll love how easy and inexpensive it is to make smoked mushrooms indoors with a stovetop smoker! This recipe works with big portobello caps or baby bella mushrooms.
Have a lot of mushrooms? Try making these smoked mushroom caps! You can use them as an appetizer, side dish, condiment, or snack.
An indoor smoker gives mushrooms a smokiness and meatiness that both vegetarians and omnivores enjoy. They’re juicy, smoky, full of flavor, and could even work as a makeshift vegan burger.
Everyone who tries them asks for seconds. I hope your family enjoys them as much as we do!
⭐ Smoked Portobello Mushroom Ingredients
Here are the ingredients you need for basic smoker mushrooms:
- 12 ounces portobello mushroom caps (340g, large caps, small, or a mix)
- ½ teaspoon garlic powder
- Salt and pepper (to taste)
- Cooking oil spray
- Balsamic glaze and fresh thyme (optional, for serving)
Get a printable recipe card at the bottom of the post!
Sturdy mushrooms hold up better in the smoker. I prefer portabella mushrooms to white button mushrooms in this recipe because they shrink less with cooking. However, either may be used.
If you don’t like portobellos, try shiitake, oyster mushrooms, chanterelles, maitake, morels, or porcini instead. You may want to decrease the smoking time for smaller mushroom pieces.
Here is the kitchen equipment you need for smoking mushrooms on the stovetop:
- Indoor smoker (I am using a large Nordic Ware kettle smoker for this recipe)
- Mesquite smoking chips (I use Cameron’s wood smoking chips)
Many outdoor smokers, such as the Green Egg, cost hundreds of dollars. Indoor smoking methods tend to be far less expensive and is a great alternative if you are on a tight budget! Stovetop smokers also tend to use a lot less fuel (wood).
I love using mesquite wood chips for smoking mushrooms because they provide a deep, smoky flavor. Hickory is another great wood to smoke with for strong smoked flavor.
If you do a lot of smoking, I recommend trying different types of chips to find your favorites! Make sure to only use wood chips that were intended for smoking foods.
Here are some options if you prefer a milder smoky flavor:
- Alder chips
- Apple chips
- Cherry chips
Note: the wood chips used in many indoor smokers are not the same as the wood pellets for outdoor smokers. Indoor smoking wood chips are much smaller, closer in size to wood shavings.
➕ How to Make Smoked Portobello Mushrooms
Rinse the mushrooms well with cool water to remove any dirt and pat them dry with a paper towel. Gently remove the mushroom stems and save them for another recipe. You can eat the gills of portobello mushrooms, so I never bother removing them.
Spray the mushroom caps on all sides with cooking spray and season them with the garlic powder, salt, and black pepper. Spray the smoking tray with cooking spray, and place the mushrooms in a single layer on the tray gills-side down.
(I also tested smoking mushrooms gills up, and they filled with liquid. Either way works, but I like gills down better.)
Set up your Nordic Ware or other kettle smoker with 2 tablespoons of shredded wood chips. Put the drip pan and smoking tray with the mushrooms in the smoker. I’m using a dry smoking method with these.
Put the lid on the smoker. Ensure the thermometer is attached properly, and the lid vent is closed. Turn your stovetop vent fan on.
Put the smoker on a stovetop burner and turn the heat to medium-low. Allow the smoker’s thermometer to come to 190 degrees Fahrenheit (88C). Sometimes I turn the heat to medium if the smoker is coming to temp too slowly.
How Long to Smoke Mushrooms
Once the temperature comes to 190F (88C), turn the stovetop to low, and set a timer to dry smoke the mushrooms for 25 minutes. Make sure that the smoker stays within 190-210 degrees Fahrenheit (88-99C) for the entire smoking period.
You may need to adjust the stovetop’s heat or open the vent on the lid to keep things in the optimal temperature range. Check it fairly often!
If the heat on the smoker is going up too fast, try lifting the lid briefly. This should help you bring the temperature back down, giving you more time to adjust the heat.
After the 25 minutes is up, turn off the stovetop and remove the mushrooms from the smoker. Extinguish the spent wood chips by soaking them in water. Drizzle the mushrooms with balsamic glaze, sprinkle with fresh thyme (if desired), and enjoy!
Garlic butter would also be wonderful on these if you don’t like balsamic glaze.
How to Store Smoked Mushrooms
Smoked mushrooms can be stored in a covered container in the fridge for 3-4 days. You can reheat them for a couple minutes in the microwave or in an oil-sprayed pan on the stovetop. You can vacuum seal and freeze smoked mushrooms, but the texture will change a bit when you thaw them. 
How to make cold smoked mushrooms?
To cold smoke mushrooms, I recommend getting a cold smoking gun. Smoking guns can be used for cheeses, cocktails, meats, veggies, and sauces in addition to mushrooms.
Watch How to Make It!
Smoked Portobello Mushrooms
Ingredients
- 12 ounces portobello mushrooms (340g, large caps, small, or a mix)
- ½ teaspoon garlic powder
- salt and pepper, to taste
- cooking oil spray of choice
- balsamic glaze and fresh thyme (optional, for serving)
Instructions
- Rinse the mushrooms well with cool water to remove any dirt and pat them dry with a paper towel. Gently remove the mushroom stems and save them for another recipe.
- Spray the mushroom caps on all sides with cooking spray and season them with the garlic powder, salt, and black pepper. Spray the smoking tray with cooking spray, and place the mushrooms in a single layer on the tray gills-side down.
- Set up your Nordic Ware or other kettle smoker with 2 tablespoons of shredded wood chips. Put the drip pan and smoking tray with the mushrooms in the smoker. I’m using a dry smoking method with these.
- Put the lid on the smoker. Ensure the thermometer is attached properly, and the lid vent is closed. Turn your stovetop vent fan on. Put the smoker on a stovetop burner and turn the heat to medium-low. Allow the smoker’s thermometer to come to 190℉ (88°C). Sometimes I turn the heat to medium if the smoker is coming to temp too slowly.
- Once the temperature comes to 190°F (88°C), turn the stovetop to low, and set a timer to dry smoke the mushrooms for 25 minutes. Make sure that the smoker stays within 190-210℉ (88-99°C) for the entire smoking period.
- After the 25 minutes is up, turn off the stovetop and remove the mushrooms from the smoker. Extinguish the spent wood chips by soaking them in water. Drizzle the mushrooms with balsamic glaze, sprinkle with fresh thyme (if desired), and enjoy!
Equipment
Notes
💭 Expert Tips from Dietitian Summer Yule
This is a level 1 recipe (may help support fat loss). Mushrooms are a naturally low calorie and low carb food. If you are looking for weight loss, mushrooms can add lots of volume to meals for very few calories. An entire 8-ounce package of portobello mushrooms is only around 50 calories. Cooked portobello mushrooms are also nutritious. They provide many of the essential B vitamins, including niacin (vitamin B3), riboflavin (vitamin B2), plus vitamins B5 and B6. Additionally, you’re getting some minerals from portabella mushrooms, including phosphorus and potassium. The benefits of mushrooms don’t end there! This is a vegan recipe, gluten-free, low-carb, keto, dairy-free, Paleo, and low calorie. If you have special dietary restrictions, you can probably still eat these mushrooms. Mushrooms don’t contain a lot of protein and actually count as part of the vegetable group on the MyPlate. When you add more mushrooms to your diet, you are helping to increase your intake of veggies! Additionally, they are delicious (one of the most important things when talking about any food, IMVHO). These umami-packed mushrooms are super versatile and could be chopped or cut into slices to incorporate into meals. Here are some recipes that go great with these mushrooms:- Spelt Pizza Crust Pizza
nutrition info disclaimer
All recipes on this website may or may not be appropriate for you, depending on your medical needs and personal preferences. Consult with a registered dietitian or your physician if you need help determining the dietary pattern that may be best for you.
The nutrition information is an estimate provided as a courtesy. It will differ depending on the specific brands and ingredients that you use. Calorie information on food labels may be inaccurate, so please don’t sweat the numbers too much.
“To taste” means to your preferences, which may have to be visual to follow food safety rules. Please don’t eat undercooked food x
Nutrition
👩🏻🍳 More Mushroom Recipes
Want more recipes using mushrooms? Here are some dishes to try next:
- High Calorie Pasta for Weight Gain (Pasta with Mushrooms)
- Air Fryer Breaded Mushrooms
- Air Fryer Sausage Stuffed Portobello Mushrooms (Imagine making smoked stuffed mushrooms with these. YUM!)
- Oyster Mushroom Jerky Recipe
🔥 More Smoker Recipes
Looking for more indoor smoker recipes? I’ve got you! Check these out:
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Hello! I’m Summer, a registered dietitian and home chef who loves to cook, eat, and create recipes for you! Every recipe on this site has been tested by me to help ensure your success in the kitchen. All eaters are welcome here 🙂
Oh, so today the site provider decides to play ball? Twice I responded to your last entry (the spaghetti squash), Summer, though a computer somewhere deemed me a bot, and blocked my comments.
As these remarks seem destined for a far happier fate, I’ll note this is the first time I’ve met up with someone who smokes mushrooms. Now that it’s on the radar, though – brilliant!
The treatment (smoking) does wonders for all manner of proteins, so why not apply it something equally umami-rich, i.e., mushrooms?
Your glazing these with a mustard-forward sauce is quite reminiscent of a favorite preparation of mine, deviling. In fact, the glamor shots at the top look more than a bit like deviled short ribs I did up last month.
The five stars are entirely yours, my friend. Well-earned, Summer!
Thank you so much for your persistence in leaving a comment! I am at a bit of a crossroads right now in terms of deciding whether to make the leap to a new host or to stick with my current (frustrating, albeit very affordable) one.
Deviled short ribs sounds absolutely fabulous. You are welcome to send some my way anytime! 🙂
Test.