Stuffed mushrooms is one of the ultimate holiday and party appetizers so make them even more flavorful with some added smoke! These sausage stuffed mushrooms feature a mixture of Italian sausage, cream cheese, Italian cheese mix, Mozzarella cheese, garlic and herbs. Cook them on the smoker with some mild wood for a fantastic twist on the classic flavor.
Smoked Stuffed Mushrooms
I keep surprising my husband with different dishes I make on the smoker but really, the possibilities are endless! Smoking is not just for meat and I hope you will agree because there are so many foods that are fun to smoke.
Even though smoked meats are pure heaven, don’t forget that you can cook just about anything on the smoker. Of course, it’s not 100% of foods that mix well with the smoked flavor, but there are a lot. Just think of appetizers, side dishes, and desserts. Yes, desserts!
One of my favorite things to make for the party is a bunch of smoked appetizers. First of all, most of them only take about an hour, and second of all, they are so tasty! Much like these stuffed mushrooms. They only take about 45 minutes on the smoker and the taste is incredible. Smoky flavor goes so well with Mozzarella cheese, cream cheese, mushrooms, and Italian sausage! Every bite of these mushrooms are pure heaven. Make extra because they will go fast!
Ingredients For Sausage Stuffed Mushrooms
Mushrooms – get medium sized portabella mushrooms. The very large ones are not comfortable to eat because they are not bite sized and baby bellas are too small to stuff. Pick out portabella mushrooms that you can eat in one to two bites.
Sausage – you have some choice here but get Italian sausage or bratwurst not breakfast sausage. You can choose mild Italian, spicy Italian, or sweet Italian sausage.
Cheeses – use full fat cream cheese and either shredded Mozzarella cheese or shredded Italian cheese mix. I like the Italian cheese mix because it often gives you a mix of Mozzarella, provolone, and Asiago.
Veggies – make sure to save the mushroom stems and cook them alongside of onion and sausage.
For more flavor – make sure to remember some fresh garlic, parsley, salt, and pepper!
How to Make Sausage Stuffed Mushrooms
Step 1 – prepare the mushrooms by popping off all the stems carefully and discard extra membrane so you can stuff the caps easier. Quickly rinse off the caps with cold running water and then dry them with a paper towel.
Step 2 – cook the veggies and the sausage. Sauté diced onions and mushroom stems first and then add the sausage. If you got sausage in the casing, take off the casing and break it up. Cook, breaking up all the clumps, until done.
Step 3 – Let the sausage cool down a little and then mix all of the ingredients for the stuffing.
Step 4 – stuff each mushroom cap and make sure to stuff them enough so there is stuffing inside and has a little dome over it.
Step 5 – top stuffed mushrooms with some shredded cheese, place them on a greased grill basket and they are ready to be smoked.
How to Smoke Stuffed Mushrooms
Prepare the smoker according to the manufacturer’s recommendation and preheat it to 225°-250°.
Make sure to smoke mushrooms on a grill basket with fine mesh or a grilling topper tray. Mushrooms are too small to place directly onto the smoker’s grate.
Once the smoker is at the temperature, place the tray with mushrooms onto the smoker, close the lid, and smoke for 40-50 minutes.
Top smoked mushrooms off with some fresh parsley and dip in!
How To Store Stuffed Mushrooms
If you happen to have some stuffed mushroom leftover, make sure to store them in an air-tight food storage container. Store them in the refrigerator for 3-4 days.
You can simply reheat them for a few seconds in a microwave.
Some More Recipes To Try:
Smoked Sausage Stuffed Mushrooms
- Grill topper tray or grill basket
- Mild wood like oak, pecan, or apple
- 16 oz medium portabella mushrooms
- 2 tbsp olive oil
- 10 oz Italian sausage
- 1/3 cup yellow onion diced
- 3 garlic cloves
- 6 oz cream cheese softened
- 1/2 cup shredded Italian cheese mix or shredded Mozzarella
- 1 tbsp fresh minced parsley half of tablespoon if using dried
- black pepper
- 1/4 – 1/3 cup shredded Italian cheese mix to top
- Carefully pop off all the stems off the mushrooms and discard extra membrane if you need to so you can stuff the caps easier.
- Quickly rinse off the caps with cold running water and then dry them with a paper towel.
- Set mushroom caps aside and dice mushroom stems and onion.
Prepare the Filling:
- Preheat a cooking pan over medium heat and add olive oil. Sauté diced onions and mushroom stems first until soft and starts to get golden brown.
- Add the sausage to the pan. If you got sausage in the casing, take off the casing and break it up. Cook, breaking up all the clumps, until sausage is done.
- Take it out of the pan and let it cool in a mixing bowl for a few minutes.
- Mix in all remaining ingredients for the filling until evenly incorporated throughout.
- Stuff each mushroom cap generously, so there is a little dome over the mushroom as well.
- Top off each stuffed mushroom with some shredded cheese and place them onto a greased grill topper tray.
Smoking Stuffed Mushrooms:
- Prepare the smoker according to the manufacturer’s recommendation and preheat it to 225°-250° and maintain.
- Make sure to smoke mushrooms on a grill basket with fine mesh or a grilling topper tray. Mushrooms are too small to place directly onto the smoker’s grate.
- Once the smoker is at the temperature, place the tray with mushrooms onto the smoker, close the lid, and smoke for 40-50 minutes.