These hearty Umami Smoked Mushrooms are the perfect savory side dish to add some depth to any meal. They have the best taste and are super easy to make. With only 4 ingredients and a few simple steps, you’ll have the perfect side dish to pair with your entry of choice. The mushrooms are a great catalyst to absorb the smoky flavor and add a rich, earthy depth to your meal. 

Overheat shot of cast iron skillet filled with cooked mushrooms.

This tasty side dish is an easy recipe with tons of smoke flavor! Mushrooms are the perfect way to ‘beef’ up any meal with rich meaty tastes and make even an average meal feel luxurious.

And what we love most about this umami smoked mushroom recipe is that this recipe works with different types of mushrooms. Generic button mushrooms, it works. Giant portobello mushrooms (sliced) this one works. Or, with a medley of mushrooms, as we show here on our Traeger grill.

It’s hands down one of our simplest recipes, but one that makes dinner feel so much fancier.

Side shot of smoked mushrooms close up.

What are Umami Smoked Mushrooms

Umami is the savory flavor found in a lot of broths, meats, and in this case, mushrooms. It is one of the five basic tastes and the most recently discovered. And my spice blend, Ooomami, uses the science behind this for a seasoning that doubles down on that savory taste to beef up anything you’re cooking. For more information, read my post on  what is umami and how to use it.

Smoked mushrooms give us more of that rich, deep, umami taste, hence Umami Smoked Mushrooms. In this recipe, I’m ramping up that delicious savory flavor with my signature Ooomami seasoning for the ultimate taste level up! The earthy notes of the mushrooms pairs well with the smoky aromatics, and the Ooomami adds an extra boost of richness you’ll love.

Close up shot of skillet filled with beautiful blend of smoked mushroom varietys garnished with minced parsley.

Why You’ll Love Umami Smoked Mushrooms

There’s so much to love about this easy recipe, from the deep umami flavor to the simple instructions. You’ll be hooked and serving this hearty dish every chance you get. The meaty flavor of the mushrooms pairs well with a variety of main courses, like pork chops, chicken, ribeye, and more.

What I love most is the smoked flavor. The mushrooms absorb it so well that it adds a depth of flavor you can’t get with anything else. Our added Ooomami powder (or any Umami powder, but we are biased) is the perfect flavor enhancer.

Next time you’re in need of a side dish recipe to take things to the next level flavor-wise, give these smoked mushrooms a go!

Smoked mushroom ingredients.

Umami Smoked Mushrooms Ingredients 

To make this smoked mushrooms recipe, you’ll need:

  • Mushrooms (we used a chefs blend of whole mushrooms, including Shiitake mushrooms, White Beech, baby bellas, cremini mushrooms, & King Trumpets)
  • Butter (we always use unsalted butter)
  • Kosher Salt 
  • Girl Carnivore Ooomami Spice Blend (a rich umami powder, but if you don’t have it, any umami blend will work)

For garnish and to serve:

  • Parsley
  • Black Pepper

How to Make Umami Smoked Mushrooms

First things first, preheat your pellet smoker or grill to 400 degrees F.

Next, place a large cast iron skillet on the grill grates and melt in 4 tablespoons of butter.

Then you’ll place the mushrooms in the pan with your melted butter and season with salt and Ooomami or a spice mixture of your choosing. Gently toss to combine.

Allow the mushrooms to cook, as they sweat out their liquid, for about 8 to 10 minutes.

The liquid in the pan will start to evaporate as the mushrooms cook down. 

Then, close the lid and continue smoking mushrooms for 10 minutes longer. 

Remove the mushrooms from the grill. 

Add 1 more tablespoon of butter to the pan and swirl to melt, coating the mushrooms. 

Blend of mushrooms in a skillet on the grill.
Smoke mushrooms.

Finally, season the smoked mushrooms with black pepper and minced fresh parsley. We didn’t include salt in this recipe, so please salt to taste.

Serve immediately and enjoy!

Expert Recipe Tips

  • Because mushrooms are delicate, we do not add additional smoke to this recipe with wood chips or chunks.
  • And because they absorb smoke quickly, we love this mushroom recipe on our pellet grill for the mild flavor. We find that if we are grilling these on a charcoal grill or over a campfire, we keep the lid off so that the mushrooms don’t get a too heavy acidic flavor.


For any leftover Umami smoked mushrooms, place them into an airtight container and keep them in the fridge for 3-5 days. However, we feel these mushrooms are best eaten fresh.


To reheat any leftovers, simply place them in a microwave-safe bowl. Place them in the microwave for 30 seconds to a minute, depending on how full your bowl is, until they are warm enough.

If you have a lot of mushroom leftovers, chop them up really fine and add them to:

Overhead shot of cast iron skillet filled with smoked mushrooms garnished with minced parsley.

What to Serve with Umami Smoked Mushrooms

If it’s your first time serving smoked mushrooms, you might be wondering what the best way to enjoy them is. Try serving them alongside a variety of main dishes like these delicious recipes:

If you’re making an elegant charcuterie board or having a dinner party, these even can be snuck in as a perfect appetizer paired with a room temperature garlic butter and toasted crostini.


What are some examples of Umami foods?

You’ll find a variety of foods high in Umami, such as seafood, meats, aged cheeses, mushrooms, kimchi, and more.

What happens if you don’t wash mushrooms?

You are probably used to washing your produce before you use it to remove any bacteria or germs lingering on the food. The problem with mushrooms is that they are porous. When you wash them, they will quickly soak up the water and become waterlogged, ruining any chances of creating a flavorful dish.
Inspect your mushrooms, and if you see any obvious gross bits, use a damp paper towel or cloth to wipe them clean.

This is such a great recipe to add flavor and heartiness to any meal! Out of all the side dishes out there, these Umami Smoked Mushrooms will rock your world! I hope you enjoy these umami smoked mushrooms as much as I do!

Feel free to let me know how yours turned out in the comment section!


Umami Smoked Mushrooms

5 from 19 votes
Prep: 5 minutes
Cook: 20 minutes
Servings: 8
When it comes to amazing side dish recipes, it's hard to beat these smoked mushrooms. The add an incredibly rich umami flavor to any meal and are so easy to make! Plus, you can use any type of mushroom for this recipe!


For the Smoked Mushrooms

  • 2 lbs Mushrooms we used a chefs blend or shitakes, White Beech, baby bellas, Criminis, & king trumpets
  • 5 Butter divided
  • 1 tsp Kosher salt
  • 1 tbsp Ooomami

For garnish:

  • Parsley
  • Black pepper


Prep the Smoker

  • Preheat pellet smoker to 400F.
  • Place cast iron skillet on the grill grates.
  • Melt in 4 tablespoons of the butter.

Smoke the Mushrooms

  • Add the mushrooms and season with salt and Ooomami.
  • Allow the mushrooms to cook, as they sweat out their liquid, about 8 to 10 minutes
  • The liquid in the pan will start to evaporate as the mushrooms cook down.
  • Then, close lid and smoke the mushrooms for 10 minutes longer.
  • Remove from the grill.
  • Add 1 more tablespoon of butter to the pan and swirl to melt, coating the mushrooms.


  • Season the mushrooms with black pepper and minced parsley.
  • Serve immediately.


We used a blend of mushrooms for this recipe, but it works with a single variety as well (like just baby bellas, button mushrooms, oyster mushrooms, chicken of the woods, or essentially any fresh mushroom you want to use). 
Where you can store leftovers and reheat this recipe for later, we feel it is best served fresh for the best flavor and texture in every bite. 
We use a Traeger grill (or any pellet smoker) for this recipe. We feel the smoke flavor can become too aggressive if on a traditional stick burner or charcoal grill. See our full post for notes and suggestions. 


Serving: 1g | Calories: 32kcal | Carbohydrates: 4g | Protein: 4g | Fat: 1g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Trans Fat: 0.02g | Cholesterol: 1mg | Sodium: 301mg | Potassium: 366mg | Fiber: 1g | Sugar: 2g | Vitamin A: 18IU | Vitamin C: 3mg | Calcium: 9mg | Iron: 1mg
Course: Side Dish
Cuisine: American, barbeque
Author: Kita Roberts

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Well, Hey, Y’all.

Kita is a multi-talented individual, boasting numerous accomplishments such as being an award-winning recipe developer, world-traveled professional photographer, and journalist. As the lead creative force behind Girl Carnivore®, she is widely recognized as an authority on all things meat.


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