COBB Smoky Stuffed Mushrooms


  • ½ Red Onion – finely diced
  • 1 Clove Garlic – crushed
  • ½ tsp Smoked Paprika
  • 2 tsp Thyme – finely chopped
  • 50g Olives – pitted and finely chopped
  • 50g Panko Breadcrumbs
  • 50g Feta Cheese
  • 50g Smoked Cheese (Cold smoke in your Bradley Smoker for 3-4 hours using Apple, Cherry or Premium Beer bisquettes, and refrigerate. Vac & Seal into packs and leave in the fridge for as long as you can resist it – the longer you leave it, the better the flavour – we like to leave it for a month before using it, after taste testing some soon after its smoked and refrigerated)
  • Salt & Pepper
  • 70g Rocket
  • 10 White or 6 Portabello Mushrooms
  • 1 Tbsp Olive Oil


Set up your COBB Cooker and light the Cobblestone.

Into a bowl add finely chopped stalks and gills, removed from each mushroom.  Add the red onion, thyme, paprika, olives, garlic, salt & pepper, ½ tsp olive oil, panko breadcrumbs, crumbled Feta and finely grated smoked cheese.  Mix until well combined.

Arrange the mushrooms onto the COBB Frying Pan and fill each one with the filling mixture, and drizzle with a little olive oil.

Using the Lifting Fork, place the Fry pan on the hot COBB.  For extra smoky flavour place a Bradley Smoker wood bisquette, or a water soaked wood chunk on the hot Cobblestone.  Cover with the dome lid and cook for about 20-25 minutes, until the tops are golden.  Remove Fry pan using the Lifting Fork.

Arrange Rocket on a platter and serve with the mushrooms on top.


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