Stuffed mushrooms are one of those appetizers that always feels like a treat—rich, bite-sized, and packed with flavor. Whether you’re serving these at a party, alongside a steak, or just snacking straight off the grill, they never disappoint. These ones are loaded with cream cheese and seasoned mushroom stems for a melty, garlicky bite that hits every time.
Double Garlic Butter Stuffed Mushrooms
Stuffed mushrooms have long been one of my go-to appetizers when eating out, but it’s even better when you can make them at home—and on the smoker, no less. There’s something magical about the combo of earthy mushrooms, creamy cheese, and bold seasoning. This version highlights Boar’s Night Out Double Garlic Butter, one of my all-time favorite BBQ seasonings for adding a savory punch.
The beauty of this recipe is how adaptable it is. Don’t feel like you have to stop at cream cheese—these are a perfect blank canvas for sausage, bacon, chorizo, or even seafood. But this creamy, garlicky version is a must-try, especially as a quick side dish while the main course smokes away.
How to Make Double Garlic Butter Stuffed Mushrooms
Preparation
Start by preheating your smoker to 350°F. Wash the mushrooms and gently twist off the stems. Trim off the tough ends of the stems and finely dice the remaining parts. Season the diced stems with a light sprinkle of Double Garlic Butter seasoning.
Toss the seasoned stems into a frying pan with a bit of butter over medium heat. Sauté until they’re soft and fragrant—about 5 minutes.
Stuffing the Mushrooms
In a mixing bowl, combine the sautéed mushroom stems with softened cream cheese. Stir until smooth and creamy. Scoop about a tablespoon of the mixture into each mushroom cap. Arrange the stuffed mushrooms on a baking sheet or foil tray, and sprinkle a little more Double Garlic Butter seasoning over the tops for extra flavor.
Cooking the Caps
Place the tray of stuffed mushrooms on the smoker at 350°F. Let them cook for about 15–20 minutes or until the mushrooms soften and the filling is hot and slightly golden on top.
Serving
Remove the mushrooms from the smoker and transfer them to a serving platter. Serve hot as a perfect side dish, appetizer, or just a snack while you wait on your main course.
Best Beer to Pair With Double Garlic Butter Stuffed Mushrooms
Brown Ale
The nutty, toasty malt character complements the earthy mushrooms and creamy cheese.
Saison
Its dry, peppery finish and high carbonation help cut through the richness of the filling.
Amber Lager
Balanced, smooth, and light enough to keep the focus on the garlicky, buttery flavor.
Double Garlic Butter Stuffed Mushrooms
Ingredients
- 12 each 12 Whole white mushrooms the bigger the better (pre-washed or brushed)
- 1 each Package of Cream Cheese
- ¼ cup Boar’s Night Out White Lightning Double Garlic Butter
- 1 each Stick of Butter
Instructions
- Preheat smoker to 350°F
- Remove mushroom stems, dice and sauté with butter and garlic seasoning
- Mix sautéed stems with cream cheese
- Stuff each mushroom cap with filling and sprinkle with more seasoning
- Smoke for 15–20 minutes until soft and melty
- Serve hot and enjoy!