Smokin’ Okies Stuffed Mushrooms
These make excellent additions to a meal. The biggest challenge is to cook the mushrooms with the bowl facing up so the ingredients don’t fall out.
- ¼ Pound Ground Italian Sausage
- ¼ Pound Ground Hamburger
- 2 Containers (approximately 30 – 40) button Mushrooms
- ½ Cup Shredded Cheese
- ¼ Panko Bread Crumbs
- Pellet Type: Fruit (Apple or Cherry)
Prepare the grill for indirect grilling. Set at 350°F.
Cook Sausage and hamburger on stove top, cook until done. Set aside and allow the mixture to cool slightly while cleaning mushrooms.
Lightly brush/clean mushrooms, removing stems and discard. If you want more stuffing, use a spoon to scoop out some of the inside of the mushroom.
Combine meat, bread crumbs and cheese until thoroughly mixed. Place one spoonful of mixture into mushroom heaping into a small mound above the edge of the mushroom. The mixture will reduce in size as the cheese melts.
Cook on the indirect side until the mushrooms start sweating or are changing color, approximately 30 minutes.
As always, if you would like more information about the Fast Eddy’s™ by Cookshack Pellet Grills or this recipe, give us a call at 1-800-423-0698 or email us at firstname.lastname@example.org.