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John's Smoked Stuffed Tomatoes and Mushrooms


10 Roma tomatoes
10 Mushrooms
1 can Italian bread crumbs
3 Tbs. Olive oil
Parmesan cheese to taste


Cut tomatoes in half, remove seeds and pulp and discard.
Remove mushroom stems and chop fine, set aside.
For each 15 - 20 tomatoes and mushrooms, mix one can Italian bread crumbs with olive oil until fairly oily. Add chopped mushroom stems and Parmesan cheese to taste. Allow to set overnight.
Stuff tomatoes and mushrooms with bread mixture.
Place in smoker for 35 minutes at 225°F, with a small amount of hickory, apple, or cherry wood in the smoker's wood box.
Serve as an appetizer or on plate with prime rib