By Traeger Kitchen
Smoked mushroom caps are finger-food that explode with savory flavor in every bite. You can't pop just one, stuffed mushrooms infused with smoke and sizzled on the grill are a grand slam.
|8||cremini mushroom caps|
|6 1/2 Ounce||artichoke hearts|
|1/3 Cup||Parmesan cheese, grated|
|1/2 Teaspoon||garlic salt|
|As Needed||your favorite hot sauce|
Clean the mushrooms with a damp paper towel. Remove the stems and discard or save for another use.
8 cremini mushroom caps
Using a small spoon, scoop out the inside (gills, etc.). Combine the artichoke hearts, parmesan, mayonnaise, garlic salt, and hot sauce and mix well.
6 1/2 Ounce artichoke hearts
1/3 Cup Parmesan cheese, grated
1/4 Cup Mayonnaise
1/2 Teaspoon garlic salt
As Needed your favorite hot sauce
Mound the filling in the mushroom caps. Dust the tops with paprika.
As Needed paprika
Arrange the mushrooms in an oven-safe baking dish.
When ready to cook, set temperature to 350˚F and preheat, lid closed for 15 minutes
Bake the mushrooms (uncovered) until the filling is bubbling and just beginning to brown, about 25 to 30 minutes. Serve immediately.
350 ˚F / 177 ˚C
For a simple variation, stuff the mushrooms with your favorite bulk sausage and bake on your Traeger as directed above. Enjoy!
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