Ingredients

12-16 large white mushrooms
½ cup Italian Bread Crumbs
½ cup Parmesan Cheese
1 cloves garlic, minced
2 Tbsp chopped fresh parsley
¼ – ⅓ cup olive oil
¼ Tbsp Jim’s Rub (see below)
Disposable aluminium pan
Jim’s Rub
50/50 Salt and black pepper (4 Tbsp each)
¼ tsp garlic powder
¼ tsp onion powder
1 Tbsp paprika
½ Tbsp cayenne pepper
Suggested Wood: Oak or Hickory

Preparation

1. Preheat your smoker to 135°C
2. Clean the mushrooms and remove the stems. Make sure to set the stems aside. Remove the very bottom of the stem and then dice the remaining mushroom up into small pieces
3. In a large bowl, combine the mushroom stems, bread crumbs, parmigiana cheese, minced garlic, chopped parsley, Jim’s Rub and 3 tablespoons of olive oil. Depending on the size of the stems you may need more olive oil. You want the mixture to be moist but not soaking
4. Arrange the mushrooms in a disposable pan and then use a spoon to fill the mushrooms. Fill the mushrooms until they are heaping and then drizzle with a little more olive oil. You may have extra filling depending on the size of the mushroom cavities
5. Place the pan in the smoker and cook for 1 hour and 20 minutes or until the mushrooms are tender and the filling starts to brown
6. Remove from the smoker and serve

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