Smoked sausage stuffed mushrooms

Castlevetti · August 2015

I have been making these for years but thought putting them in the egg with a handfull of hickory could only make them better. I was right!! The stuffing is hot italian sausage, shallots, red pepper and cream cheese. 45 min at 400.

Wolfpack · August 2015

I could crush some of those right now- I'm starved

henapple · August 2015

Dang... Nice

SGH · August 2015

Awesome brother. I'm pretty fond of stuffed mushrooms myself. Solid job.

johnkitchens · August 2015

Man those look fantastic! I would kill the entire plate.

BugFreak72 · August 2015

Wow those look great! So I can copy you, what is the recipe for the sausage mix?

Castlevetti · August 2015

I don't really have an exact recipe but what I do is buy enough of the following depending on how many i am making. Hot italian sausage meat already out of the casings. I mix half hot and mild or honey garlic if people don't like hot. You can buy any sausage you prefer just have to take the casings off. You also need whole mushrooms, chalots, red pepper, cream cheese and parmesan cheese.

Leave cream cheese out on counter till needed its a lot easier to work with.

De-stem all of your mushrooms and set aside. You can chop the stems up finely and use in stuffing if desired. I put all sausage.

Brown the sausage in a pan and drain the fat, set it aside in a large mixing bowl.

Chop up chalets and pepper into small pieces. You can use as much as you like. I prefer more chalets as I like onion.

Fry the chalets and peppers till chalets are translucent maybe a couple min. Then add that to the sausage.

Start adding the cream cheese to the warm mixture. I cube it and add a couple cubes at a time to make sure it mixes well. Add as much as you like to taste. I like it pretty creamy so usually half a brick of cream cheese or more.