GRILLED SAUSAGE STUFFED MUSHROOMS
This appetizer is a show-stopper at any occasion. Ready in less than 15 minutes you have a starter filled with a rich and smoky flavor like no other. Looks great on any table.
Author:
Pit Barrel Cooker Co.
INGREDIENTS
- 10-12 baby portabello mushrooms
- 1 lb. Italian sausage
- ½ cup sliced scallions
- 8 oz. cream cheese, softened
- Olive oil
DIRECTIONS
- Light your Pit Barrel® according to the instructions.
- Clean the mushrooms and remove the stems.
- Cook the sausage in a large saute pan over medium heat until browned. Add scallions and cook fully. Stir in cream cheese, mix well, remove from heat.
- Fill each mushroom cap with the sausage mixture.
- Apply olive oil to grill grate to prevent sticking.
- Install grill grate into the Pit Barrel® and arrange mushrooms evenly. Secure lid, leaving rods out.
- Cook approximately 10-15 minutes.
- Remove mushrooms using tongs onto serving platter.
- Serve immediately while hot.
RECIPE VIDEO
RECIPE NOTE
Desired Temp: 165º
