Don’t settle for an average side dish! Put your Grilla to work with this grilled, sausage stuffed mushrooms recipe for your next party, event, or holiday gathering.
1 lb. large mushrooms
½ lb. ground Italian sausage
1 C chopped spinach
1 tsp. garlic
2 tbsp. fine chopped onions
4 oz. seasoned bread crumbs
4 oz Parmesan cheese
Preheat your Grilla, Silverbac, or Kong to 400 degrees. We suggest oak pellets, but any flavor will do. Begin by washing and cleaning the mushrooms, removing the stem from the cap. Place clean mushrooms on nonstick pan. In a large bowl, mix together spinach, garlic, onions, sausage (hot or sweet), bread crumbs, and cheese. After all of the ingredients are incorporated, stuff each mushroom cap, not being afraid to heap the mixture on. Smoke the caps at 400 degrees for 30 minutes. You’ll be left with a juicy, flavorful side dish to wow your guests…and your stomach.
Grilla Wood Pellet Smoker Grill
The Grilla Pro wood pellet smoker grill features convection grilling airflow for Pro-Smoke barbecue smoke flavor. Grilla's EvenTemp Chamber, Keep Heat Swing Lid and Never Flare Flavor Disk produce a consistent heat and smoke level in the cooking chamber.
Grilla Grills come from the jungle. Not the Amazon. We ship every order as fast and efficient as mammally possible. So the sooner you buy, the sooner you shall receive. Grilla Grills Silverbac wood pellet grill gives you rich wood flavor in a quick grill or an all-day smoke.
Grilla Grills Kong is a ceramic kamado grill made of heavy-duty ceramic for grilling, smoking, baking, and roasting. The Kong uses lump charcoal for excellent flavor, something that your average gas grill can’t touch. The ancient design of kamado grills goes back at least 3,000 years. These grills, also sometimes referred to as “egg smokers” due to their shape, are able to retain heat and moisture for extended cooking.