The Art of Smoked Mushrooms: A Cowboy's Recipe

As I stood in front of my smoker, surrounded by the warm glow of hickory and mesquite flames, I couldn't help but feel a sense of excitement and anticipation. Today was going to be a day of slow-cooking, low-and-slow smokiness, as we prepared to bring out the best flavors in our humble mushrooms.

First things first, I needed to get my smoker fired up and ready to go. I added some hickory wood chips to the fire, soaking them for about 20 minutes to ensure they were nice and wet before adding them to the flame. As the smoke began to waft through the air, I couldn't help but feel a sense of satisfaction. There's something special about the smell of hickory smoke that just gets me going in the morning.

Now it was time to add our first batch of mushrooms to the smoker. I had chosen a variety that would hold up well to the low heat and slow cooking, and I wasn't disappointed. As they settled into their new home, surrounded by the sweet aroma of hickory smoke, I couldn't help but feel a sense of hope. These little guys were going to turn out amazing.

But before we could even think about bringing them off the grill, there was one more thing that needed to be added: cheese. And not just any cheese - Parmesan cheese, to be exact. Now, I know what you're thinking: "Isn't Parmesan a bit tricky to clean off the grill?" But trust me, folks, when it comes to grilled cheese, this is the good stuff. It's like the icing on the cake, or in this case, the cheesy goodness that brings everything together.

As we waited patiently for our mushrooms to cook, I couldn't help but think about just how good they were going to be. And then, it happened - the moment of truth. We took them off the grill and let them cool for a few minutes before slicing into them. The result was nothing short of magic. That creamy cheese on the bottom, the tender meat and veggies in between, all wrapped up in a layer of hickory-smoked goodness... it was like a party in my mouth.

And that's when I realized just how special these mushrooms were. They weren't just a side dish or an appetizer - they were a star. And as we dug into them, I couldn't help but feel grateful for the little things in life. A warm summer day, a good smoker, and some delicious mushrooms... what more could you ask for?

As we sat around the table, enjoying our smoked mushroom extravaganza, I couldn't help but think about all the different ways these little guys can be used. They're perfect as an appetizer, or as a side dish to go along with your favorite BBQ recipe. And let's not forget about using them in salads or pasta dishes - the possibilities are endless.

So if you ever find yourself with some spare time and a smoker at home, I highly recommend giving these smoked mushrooms a try. They're easy to make, delicious, and sure to become a new favorite in your household. And who knows - you might just find yourself joining me down the hickory-smoked mushroom trail.

A Special Shout-Out

I'd like to take a moment to thank one of my greatest fans, Alexander, up there at Ohio. Alexander's always been a big fan of Cowboy Camp Rollins' cookin', and I'm thrilled to hear that he's always doin' the happy dance when he sees me in action. He sent me a video recently of himself gettin' all excited about num-num time - I just had to give him a shout-out.

And speaking of shout-outs, I'd like to thank all my supporters out there who tune in each week to watch Cowboy Camp Rollins cook up a storm. Your support means the world to me, and I'm honored that you take the time to watch our videos. If you haven't already, be sure to check out some of our other links where you can learn more about adopting Marmaduke - he's lookin' for a good home, and I know y'all would love him.

Finally, I'd like to take a moment to thank all the men and women who have served our country. You're the real heroes, folks - not me, just some poor ol' guy with a smoker and a passion for cookin'. God bless you each and every one of you.

"WEBVTTKind: captionsLanguage: eneverybody doesn't but do they do them this way we don't cover them up with some cream cheese a little bit of special vegetable blend some ground sausage throw them on the grill hickory smoke what is it stuffed mushrooms come on folks the fire is hot hey thank y'all for stopping by the barn today on another episode of cowboy cooking my name is Kent Rollins and who we covered offering grilling to Dutch over to cleanin to even psychological help and I might need a little help saying that word at times we don't want none of you new viewers to miss out on anything we got going on so be sure you go ahead and hit that subscribe button and the ding dong bell so you get notified when these videos are coming out now we are in for something that Shan got to thinking she had a craving for today and me I never was a fan of them until I fix them and I'm thinking oh we these things is powerful good eating I'm telling you what is it a grilled stuffed mushroom hickory smoked these things are so good I eat about five or six of when I was just trying them out the first time let me see if these meet for y'all's approval this is about a bigger shroom as I can get here in my country unless you get one of them toadstools that's growing in the yard and then you be cooking and one of them things and you wake up in la-la land you don't even know where yet so these are just a white mushroom got the little stems in we're gonna pull the stems out and how many of you folks know this that when you pull the stem out of one of these did you know a mushroom had gills I just want to show you four would go any further because we got to clean this all out you see this part down in here that is looking a little dark that is the gills of a mushroom just like a fish he be breathing through them things I just want to show you that process be careful not to break none of the outside edge of that mushroom because we need him all to hold the goodness in that is a done deal that is 14 little shrooms we're gonna cover these up and we're gonna go on with what I'm telling you is fixin to happen to these fellers here in just a minute like I've come up with this concoction that I really love and what is it a half of a red bell pepper a half of a yellow onion and a whole green chili that has been roasted and we fixin to peel it so hang on with me minute while I get it off the grill you all know that I love of green chili now I don't roasted that rascal once and peeled most of the skin off of him but I like to stick him back on there after that that way you can get a little more flavor out of there so let's go ahead and speed him right across here and take them seeds out now if you like a little more about in your stuff Haleyville in there I ain't got no quarrel with you at all so we're just gonna cut him off right there discard that bark right over there and we gonna chop him up pretty fine I Brown me up nearly a half a pound of ground pork sausage now back to will depend on the size of your mushroom we got the red bell pepper and the onion already chapped up now that is a half of a yellow onion a half of a red bell pepper and one of them good green chilies and a ham in nature got it all there over here on the grill I got getting hot 1/2 stick of butter but also in there there is two minced garlic cloves you got in there so let's take this over there get these vegetables to all tenderize and cooked now we don't cook that down till they absorb most of that butter we let them sit there and simmer and get really soaked and when we think it lacks about 5 minutes we're going to take them mushrooms and we're gonna give them back and some beef broth just so they can soak up some of that good beef flavor you don't want to leave them the longer neck because then they'll get too soft over here on the grill but we have found that if you'll give them a little bit of that beef flavor goodness these veggies ain't been seasoned too tall so what are we putting on there some of that Red River Ranch Mesquite because it has a little bit of that mesquite flavor but also some ancho chili in there and I be needing it to come together with all the rest of it so everything gets to love it you can see we don't cook it down there enough we've out got all that butter absorbed in there little veggies so let's get it over here and get it to cooling and I'm gonna have to hurry because this glove ain't real thick so we don't dump that right here in this little bowl so it can go to cooling off because we're gonna need this skill here again in just a minute and ain't no sense in dirtying up another the beagle is tired of washing dishes so while that is cooling them little shrooms that we have all duded up here that ain't got no caps in them anymore let's take some beef broth we're gonna give them a little bath let them do some soaking and some beef broth just gonna put a little bit on the inside just to hold my little life preservers all in there at the same time and I'm gonna cover them again and like I say we're gonna let them sit for about five minutes and then we'll go to Stefan of panko breadcrumbs dry skillet no old no nothing we're gonna give them a little toasting so they got that crunch we're gonna like them and we're going to use about 1/4 of a cup and that's it this too will depend on how big your mushrooms are and how much of that you want to use so let's go ahead and take this back to the grill and we're gonna toast them up here you can see a little color is starting to take place there I just want to give these just a little light brownie to them bread crumbs you've seen them chefs do that on TV ain't you where they flip that stuff back over how many of them usually using a skillet like that oh that thing is hot too want to pull that off a little quicker than you think well they're not all toasted with good cast iron it's going to continue to toast there as you go along well the shrooms have been soaking they have so let's take them little rascals out because they don't have them a little bath be sure you drain that their beef growth out of them and just set them right over here handy the first participant to crawl up in the goodness cream cheese I'm just guessing but I'd say maybe pretty close to a teaspoon teaspoon and a half now next we're gonna go just a little layer of this right here these good veggies now I like to pack them down in that green that cheese a little and then next comes the sausage right out of that filled skillet just give you my little packing set him right over here some of these here bread crumbs mash them down in there just to Ted and he's right before that gets thrill on the grill there will be some Parmesan cheese on there good let me get the rest of these stuff while y'all is watching so we got all these little fellers all stuffed up we do and depending on the size of your mushroom you might have a little bit of the filling of the vegetables and the meat in the cream cheese left but don't panic you can always make some more or you can let your puppies clean up the ground sausage and the cream cheese so let's get over here first and put us some hickory in this fire because I want to give them some good hickory smoke on top of that mesquite I got two that I soaked for about 20 minutes they're ready to go in the fire we're gonna let this down pretty low because I want these to cook low and slow let me get us a little spray to put on there we'll be good to go just lay these happy little fellers in there they just like to sit there oh so peaceful like you make the goodness convinced if you just cook these over direct low heat and we're gonna shut the beer down and let them catch some of that good hickory smoke that's coming out of there I'm gonna shut this and down to where it's just barely got a crack and you can see this and just barely got a crack that way that smokers weren't running around through there it's probably gonna take about five to eight minutes we just want them mushrooms to sort of get a little browning but also get a little soft around the edge and we'll keep our you well let's check on we've been on about five you can see they're getting a little mushy so that's what we're after and now we're gonna add one of the major players in this game and that is some Parmesan cheese now a lot of you was hollering at me last week oh I bet that cheese is hard to clean off that grill now you get it good and hot it comes off there real easy so don't you be worrying about putting no cheese on there I graded me about a cup and that's pretty close to what we're gonna use so let's shut the lid because we got some flame action going we're gonna let them go for just a second to melt that cheese and we are going to take them off let me get a little platter things is already looking good and smelling good that never tried to jump out of the boat you're going to you the cheese I hit your roof of your mouth mmm it'll burn you can smell that hickory smoke out there when you look at there and I mean that cheesy goodness I can see them little bread crumbs in there folks I ain't even a great fan of mushrooms but I would eat me like a bushel basket full of these you can see that layer of cream cheese right here on the bottom and then our little veggies in her meat and our cheese and bread crumbs on top I see it so well guess what I'm gonna see it doing huh going through the mushroom City I know it's gonna be pretty I like a mushroom the thing that is the star of the show to me is that cream cheese on the bottom and this cheese on top but that hickory-smoked goodness of that little mushroom you can use these as an appetizer you can use them as a side dish but I'm just telling you you better make a bunch of them because you're gonna want to use them for everything I have a very special shout out this weekend is to probably one of my greatest fans there is and that is Alexander up there at Ohio Alexander a very big but his daddy doesn't sent me a video of him doing the happy dance watching cowboy camp Rollins cook and he always says this it's num-num time it's the cowboy and folks they're gonna show up and see us in Ohio at Dalton Ohio the last weekend in July had laymen's we're gonna do a little grilling demonstration and how to take care of some cast iron ore and if your case y'all missed last week's episode I still got my big old my number-one checker out here and his buddy who is still searching for a great home Marmaduke Channel have you another little link where you can get over to see what you want to do if you would like to adopt this great taste tester he is a good one he is I tip my hat and honor those the abettor ins the service men and women all who have fought and all who are still looking after our country to keep it safe for Oh glory to fly wherever I'm at it's gonna be there with me we sure appreciate you taking time out of your busy day to watch our videos we never take that for granted and we'd appreciate it if you would share with all your friends and all your neighbors that way we get to feed the whole world and everybody is happier when they got something to eat I promise you that god bless you each and every one we hope you have a blessed day above the grass and I will see you down the stuffed hickory smoked mushroom traileverybody doesn't but do they do them this way we don't cover them up with some cream cheese a little bit of special vegetable blend some ground sausage throw them on the grill hickory smoke what is it stuffed mushrooms come on folks the fire is hot hey thank y'all for stopping by the barn today on another episode of cowboy cooking my name is Kent Rollins and who we covered offering grilling to Dutch over to cleanin to even psychological help and I might need a little help saying that word at times we don't want none of you new viewers to miss out on anything we got going on so be sure you go ahead and hit that subscribe button and the ding dong bell so you get notified when these videos are coming out now we are in for something that Shan got to thinking she had a craving for today and me I never was a fan of them until I fix them and I'm thinking oh we these things is powerful good eating I'm telling you what is it a grilled stuffed mushroom hickory smoked these things are so good I eat about five or six of when I was just trying them out the first time let me see if these meet for y'all's approval this is about a bigger shroom as I can get here in my country unless you get one of them toadstools that's growing in the yard and then you be cooking and one of them things and you wake up in la-la land you don't even know where yet so these are just a white mushroom got the little stems in we're gonna pull the stems out and how many of you folks know this that when you pull the stem out of one of these did you know a mushroom had gills I just want to show you four would go any further because we got to clean this all out you see this part down in here that is looking a little dark that is the gills of a mushroom just like a fish he be breathing through them things I just want to show you that process be careful not to break none of the outside edge of that mushroom because we need him all to hold the goodness in that is a done deal that is 14 little shrooms we're gonna cover these up and we're gonna go on with what I'm telling you is fixin to happen to these fellers here in just a minute like I've come up with this concoction that I really love and what is it a half of a red bell pepper a half of a yellow onion and a whole green chili that has been roasted and we fixin to peel it so hang on with me minute while I get it off the grill you all know that I love of green chili now I don't roasted that rascal once and peeled most of the skin off of him but I like to stick him back on there after that that way you can get a little more flavor out of there so let's go ahead and speed him right across here and take them seeds out now if you like a little more about in your stuff Haleyville in there I ain't got no quarrel with you at all so we're just gonna cut him off right there discard that bark right over there and we gonna chop him up pretty fine I Brown me up nearly a half a pound of ground pork sausage now back to will depend on the size of your mushroom we got the red bell pepper and the onion already chapped up now that is a half of a yellow onion a half of a red bell pepper and one of them good green chilies and a ham in nature got it all there over here on the grill I got getting hot 1/2 stick of butter but also in there there is two minced garlic cloves you got in there so let's take this over there get these vegetables to all tenderize and cooked now we don't cook that down till they absorb most of that butter we let them sit there and simmer and get really soaked and when we think it lacks about 5 minutes we're going to take them mushrooms and we're gonna give them back and some beef broth just so they can soak up some of that good beef flavor you don't want to leave them the longer neck because then they'll get too soft over here on the grill but we have found that if you'll give them a little bit of that beef flavor goodness these veggies ain't been seasoned too tall so what are we putting on there some of that Red River Ranch Mesquite because it has a little bit of that mesquite flavor but also some ancho chili in there and I be needing it to come together with all the rest of it so everything gets to love it you can see we don't cook it down there enough we've out got all that butter absorbed in there little veggies so let's get it over here and get it to cooling and I'm gonna have to hurry because this glove ain't real thick so we don't dump that right here in this little bowl so it can go to cooling off because we're gonna need this skill here again in just a minute and ain't no sense in dirtying up another the beagle is tired of washing dishes so while that is cooling them little shrooms that we have all duded up here that ain't got no caps in them anymore let's take some beef broth we're gonna give them a little bath let them do some soaking and some beef broth just gonna put a little bit on the inside just to hold my little life preservers all in there at the same time and I'm gonna cover them again and like I say we're gonna let them sit for about five minutes and then we'll go to Stefan of panko breadcrumbs dry skillet no old no nothing we're gonna give them a little toasting so they got that crunch we're gonna like them and we're going to use about 1/4 of a cup and that's it this too will depend on how big your mushrooms are and how much of that you want to use so let's go ahead and take this back to the grill and we're gonna toast them up here you can see a little color is starting to take place there I just want to give these just a little light brownie to them bread crumbs you've seen them chefs do that on TV ain't you where they flip that stuff back over how many of them usually using a skillet like that oh that thing is hot too want to pull that off a little quicker than you think well they're not all toasted with good cast iron it's going to continue to toast there as you go along well the shrooms have been soaking they have so let's take them little rascals out because they don't have them a little bath be sure you drain that their beef growth out of them and just set them right over here handy the first participant to crawl up in the goodness cream cheese I'm just guessing but I'd say maybe pretty close to a teaspoon teaspoon and a half now next we're gonna go just a little layer of this right here these good veggies now I like to pack them down in that green that cheese a little and then next comes the sausage right out of that filled skillet just give you my little packing set him right over here some of these here bread crumbs mash them down in there just to Ted and he's right before that gets thrill on the grill there will be some Parmesan cheese on there good let me get the rest of these stuff while y'all is watching so we got all these little fellers all stuffed up we do and depending on the size of your mushroom you might have a little bit of the filling of the vegetables and the meat in the cream cheese left but don't panic you can always make some more or you can let your puppies clean up the ground sausage and the cream cheese so let's get over here first and put us some hickory in this fire because I want to give them some good hickory smoke on top of that mesquite I got two that I soaked for about 20 minutes they're ready to go in the fire we're gonna let this down pretty low because I want these to cook low and slow let me get us a little spray to put on there we'll be good to go just lay these happy little fellers in there they just like to sit there oh so peaceful like you make the goodness convinced if you just cook these over direct low heat and we're gonna shut the beer down and let them catch some of that good hickory smoke that's coming out of there I'm gonna shut this and down to where it's just barely got a crack and you can see this and just barely got a crack that way that smokers weren't running around through there it's probably gonna take about five to eight minutes we just want them mushrooms to sort of get a little browning but also get a little soft around the edge and we'll keep our you well let's check on we've been on about five you can see they're getting a little mushy so that's what we're after and now we're gonna add one of the major players in this game and that is some Parmesan cheese now a lot of you was hollering at me last week oh I bet that cheese is hard to clean off that grill now you get it good and hot it comes off there real easy so don't you be worrying about putting no cheese on there I graded me about a cup and that's pretty close to what we're gonna use so let's shut the lid because we got some flame action going we're gonna let them go for just a second to melt that cheese and we are going to take them off let me get a little platter things is already looking good and smelling good that never tried to jump out of the boat you're going to you the cheese I hit your roof of your mouth mmm it'll burn you can smell that hickory smoke out there when you look at there and I mean that cheesy goodness I can see them little bread crumbs in there folks I ain't even a great fan of mushrooms but I would eat me like a bushel basket full of these you can see that layer of cream cheese right here on the bottom and then our little veggies in her meat and our cheese and bread crumbs on top I see it so well guess what I'm gonna see it doing huh going through the mushroom City I know it's gonna be pretty I like a mushroom the thing that is the star of the show to me is that cream cheese on the bottom and this cheese on top but that hickory-smoked goodness of that little mushroom you can use these as an appetizer you can use them as a side dish but I'm just telling you you better make a bunch of them because you're gonna want to use them for everything I have a very special shout out this weekend is to probably one of my greatest fans there is and that is Alexander up there at Ohio Alexander a very big but his daddy doesn't sent me a video of him doing the happy dance watching cowboy camp Rollins cook and he always says this it's num-num time it's the cowboy and folks they're gonna show up and see us in Ohio at Dalton Ohio the last weekend in July had laymen's we're gonna do a little grilling demonstration and how to take care of some cast iron ore and if your case y'all missed last week's episode I still got my big old my number-one checker out here and his buddy who is still searching for a great home Marmaduke Channel have you another little link where you can get over to see what you want to do if you would like to adopt this great taste tester he is a good one he is I tip my hat and honor those the abettor ins the service men and women all who have fought and all who are still looking after our country to keep it safe for Oh glory to fly wherever I'm at it's gonna be there with me we sure appreciate you taking time out of your busy day to watch our videos we never take that for granted and we'd appreciate it if you would share with all your friends and all your neighbors that way we get to feed the whole world and everybody is happier when they got something to eat I promise you that god bless you each and every one we hope you have a blessed day above the grass and I will see you down the stuffed hickory smoked mushroom trail\n"