Cream cheese and garlic stuffed mushrooms


Serves 4


  • 4 big brown mushrooms
  • 1 pot cream cheese
  • 2 garlic cloves, crushed
  • 4 spring onions, sliced thinly
  • 1 green chilli, chopped finely
  • Zest of half a lemon
  • Salt
  • Black pepper
  • 1 handful damp smoking chips


  1. Light a CobbleStone and wait a few minutes until it has turned grey. Or, if you don’t have a CobbleStone on hand, ready your briquettes in the Cobb Cooker.
  2. Mix the cheese, garlic, spring onions, chilli and lemon zest together, combining well. Season with salt and lots of black pepper.
  3. Spread the mixture onto the mushrooms.
  4. Place the damp smoking chips on the CobbleStone and then place the Grill Grid and Fenced Roast Rack onto the Cobb Cooker.
  5. Place the mushrooms onto the Fenced Roast Rack.
  6. Let these hot smoke for about 20-30 minutes until they are cooked through.
  7. The mushrooms will have a gorgeous smoky taste.
  8. Serve with lots of fresh leaves and lemon wedges.
  9. These are the perfect vegetarian meal or side dish.