These smoked mushrooms are cooked with garlic and fresh thyme to create a simple, flavorful side dish or topping for many smoked meats. Earthy white mushrooms absorb smoke beautifully and finish with a subtle, savory smokiness.
What you will love about these Garlic & Thyme Smoked Mushrooms
Easy preparation — This recipe uses just a handful of ingredients and cooks in one pan. Prep is minimal: wash the mushrooms, slice the onion, and dice the garlic.
Fresh ingredients — White onions, mushrooms, garlic, and fresh thyme combine for bright, savory flavors that pair well with smoke.
Versatile — Serve these smoked mushrooms as a side with smoked steaks or chicken, spoon them over grilled meats, or enjoy them on their own as an appetizer.
What are Smoked Mushrooms?
Smoked mushrooms are mushrooms cooked in a smoker so they pick up smoky flavor while cooking. White button mushrooms are a great choice here because they hold moisture and readily absorb smoke, resulting in a tender texture with a pronounced smoky note.
Ingredients needed for this Smoked Mushrooms Recipe
White mushrooms — Affordable and mild, they soak up smoke and seasonings well.
White onion — A mildly sweet choice that complements the mushrooms without overpowering them.
Garlic — Fresh diced garlic brightens the dish and enhances the savory profile.
Fresh thyme — Aromatic and robust, thyme pairs naturally with mushrooms and butter.
Butter — Melted butter adds richness and helps coat the mushrooms for even flavor distribution.
Salt and pepper — Simple seasonings to enhance the natural flavors without masking them.
How to make these Smoked Mushrooms
Preheat a smoker to 225°F. Wash the mushrooms and slice the onion. Dice the garlic and strip the thyme leaves from the stems until you have about 1/2 tablespoon of fresh thyme.
In a large cast iron skillet or another oven-safe pan, combine the mushrooms, sliced onion, diced garlic, thyme, melted butter, salt, and black pepper. Toss or stir until everything is evenly coated.
How long to smoke mushrooms for
Place the pan on the smoker grates and close the lid. Smoke at 225°F for about 30 minutes, then stir the mushrooms and smoke for another 20–30 minutes, or until they reach your preferred texture and color.
When cooked, remove from the smoker and serve warm. These mushrooms pair nicely with smoked steaks, chicken breasts, or as a savory appetizer.
Substitutions & Additions
This recipe is flexible. Try these variations:
- Swap thyme for fresh parsley or rosemary.
- Add a sprinkle of your favorite all-purpose BBQ rub for extra seasoning.
- For heat, finish with red pepper flakes.
- If you don’t have fresh thyme, use about ½ teaspoon dried thyme.
- Try different mushrooms: cremini, oyster, or baby portobello all work well.
How to store leftover smoked mushrooms
Cool leftovers, transfer to an airtight container, and refrigerate. Eat within three days for best flavor and texture.
Garlic and Thyme Smoked Mushrooms
Ingredients
- 24 oz white mushrooms (about three 8 oz packages)
- ½ white onion, sliced (about 1 cup)
- 3 cloves garlic, diced
- 1 tsp salt
- 1 tsp black pepper
- ½ tbsp fresh thyme leaves
- 6 tbsp butter, melted
Instructions
- Preheat the smoker to 225°F.
- In a large cast iron skillet or oven-safe pan, combine mushrooms, sliced onion, diced garlic, thyme, melted butter, salt, and pepper.
- Toss or mix until the ingredients are evenly distributed and coated.
- Place the pan on the smoker grates and close the lid.
- Smoke at 225°F for about 30 minutes, then stir.
- Continue smoking for another 20–30 minutes, until mushrooms reach your desired texture.
- Remove from the smoker and serve warm.
Video
Notes
Smoking time can vary with smoker temperature and mushroom size. If you prefer a lower temperature, feel free to smoke longer at a lower heat for a gentler smoke flavor.