Sausage Stuffed Mushrooms Recipe
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.
Topping Ideas for Your Sausage Stuffed Mushrooms
Even people who are on the fence about eating regular mushrooms love this grilled, stuffed mushroom recipe. It not only brings out the earthy goodness of mushrooms but also delivers the best-of-the-best in terms of all the ingredients’ individual characteristics.
While your stuffed mushrooms with sausage do not necessarily need toppings, you might want to smother them with a little saucy love. In fact, you can always offer a buffet table of dressings and additions so eaters can individualize their sausage stuffed mushrooms.
Salsas can add a spicy, Mexican feel to the mushrooms, especially if you choose a south-of-the-border flavored sausage with chile heat. Blue cheese and buttermilk ranch dips balance well with the brightness of the grilled mushrooms and hearty sausage. And you might even like a tomato based sauce or balsamic to drizzle on these tasty gems.
Types of Mushrooms to Use for Grilled, Stuffed Recipes
Mushroom varieties abound, especially at farmers’ markets and in larger grocery stores. This recipe for smoked mushrooms does not call for any particular mushroom, but you do need to make sure the mushrooms you choose are large enough to support the stuffing.
Most pitmasters will gravitate toward either large white button-style mushrooms or Portabella mushrooms. Either type works beautifully, although making smoked Portabella mushrooms will give you a meatier, fleshier result.
Great Pair-Ups for Stuffed Mushrooms With Sausage
Part of the enjoyment of being a creative pitmaster is figuring out how to match-up your new favorite recipes and foods. You may have eaten sausage stuffed mushrooms at other people’s homes or in restaurants, but you might never have made these treasures in your neck of the jungle.
To help you come up with solid pairings for your smoked Portabella mushrooms or white mushrooms, here are a few suggestions:
- Serve these grilled, stuffed mushrooms alongside rows and rows of appetizers at parties. You can make smaller versions after learning the basics of how to grill stuffed mushrooms, allowing people to take mini-tastes rather than indulging in large, crammed mushroom caps.
- Plate up grilled stuffed mushrooms whenever you serve a juicy steak or other protein from your wood pellet smoker grill. Mushrooms and meat have a long history of playing nicely together.
- Make a vegetarian meal by using veggie-based sausage substitutes for your grilled mushrooms. Serve them with grilled vegetables and even some grilled fruits for dessert.
After you get the hang of making grilled, smoked mushrooms stuffed with all sorts of seasonings and ingredients, you will find plenty of places to enjoy them. Whip up a batch tonight or this weekend as a trial run — and an excuse to fire up your grill!