Smoked Catfish Mushrooms – TCI

Smoked Catfish Mushrooms

Recipe courtesy of U.S. Farm-Raised Catfish partner, Friday Night Porch Party @fridaynightporchparty.

Serving Size: 4

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What you’ll need:

  • 3 U.S. Farm-Raised Catfish fillets (or catfish nuggets or bites), rinsed and dried
  • 16-ounce package white button mushrooms, cleaned and stems removed
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 3-4 teaspoons liquid smoke
  • Cream Cheese Mixture
  • 1 (8-ounce) cream cheese, softened
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon liquid smoke
  • 5 pieces of bacon, cooked and crumbled
  • 4 green onions, finely chopped

How to prepare:

Preheat oven to 350º F.

Place catfish fillets in a small baking dish, and lightly sprinkle with salt, pepper and garlic powder. Drizzle catfish with some liquid smoke, 3 to 4 tablespoons. Bake catfish for about 20 minutes, until the tops begin to brown. Remove from the oven, and set aside, allowing fish to cool.

In a medium mixing bowl, combine cream cheese, onion powder, garlic powder, salt, pepper and teaspoon of liquid smoke. Fold in bacon and onions.

Once fish has cooled, flake it with a fork before folding into the cream cheese mixture.

Using a butter knife, generously stuff each mushroom with the cream cheese mixture, and place in a small baking dish with a rim. Bake mushrooms for about 20 minutes. Juice from mushrooms should puddle in the dish when they are ready.

Remove from the oven, and serve hot.