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Category: Stuffed Mushrooms
Prep Time: Cook Time: Total Time:
8 oz bulk pork breakfast-type sausage
1 large bunch spinach, rinsed and stemmed
1 tbsp freshly grated Parmesan cheese
3 oz cream cheese
5 oz blue cheese
6 jumbo button mushrooms, stemmed and cleaned
More Parmesan cheese for sprinkling
In skillet, crumble the sausage and cook over medium heat until almost done. Transfer the sausage to a plate.
In the same skillet, add the spinach and stir until it begins to wilt. Remove from the heat and let cool.
In a food processor add the sausage, spinach, Parmesan, cream cheese, and blue cheese. Pulse until mixed well and almost smooth. Fill each mushroom with spinach mixture and sprinkle on a little more Parmesan cheese.
Prepare a fire in your smoker. Place the mushrooms on the smoker rack, add the wood to the coals, and close the lid. Smoke at 225 degrees for 30 minutes.
You could put these on to smoke when you’re also smoking something that will take more time, like a pork butt, ribs, or a brisket. You’ll have something to nibble as you tend the fire.
Makes 3 to 6 servings
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SMOKED SAUSAGE-STUFFED MUSHROOMS
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Category: Stuffed Mushrooms
Prep Time: Cook Time: Total Time:
8 oz bulk pork breakfast-type sausage
1 large bunch spinach, rinsed and stemmed
1 tbsp freshly grated Parmesan cheese
3 oz cream cheese
5 oz blue cheese
6 jumbo button mushrooms, stemmed and cleaned
More Parmesan cheese for sprinkling
In skillet, crumble the sausage and cook over medium heat until almost done. Transfer the sausage to a plate.
In the same skillet, add the spinach and stir until it begins to wilt. Remove from the heat and let cool.
In a food processor add the sausage, spinach, Parmesan, cream cheese, and blue cheese. Pulse until mixed well and almost smooth. Fill each mushroom with spinach mixture and sprinkle on a little more Parmesan cheese.
Prepare a fire in your smoker. Place the mushrooms on the smoker rack, add the wood to the coals, and close the lid. Smoke at 225 degrees for 30 minutes.
You could put these on to smoke when you’re also smoking something that will take more time, like a pork butt, ribs, or a brisket. You’ll have something to nibble as you tend the fire.
Makes 3 to 6 servings
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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