An easy and elegant recipe for Smoked Sausage Stuffed Mushrooms. Smoked sausage is added to a savory filling and finished on the smoker. These make a great smoked appetizer for parties or bbq season!

What could be better than delicious bite sized stuffed mushrooms filled with savory goodness?

Adding smoked sausage to an already flavorful filling, and then smoking the stuffed mushrooms to create the ultimate smoked stuffed mushroom.

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We’ve always been huge fans of stuffed mushrooms. They are a simple, yet tasty, crowd-pleasing appetizer for a gathering (or, you know, just a Tuesday night dinner for two. True story!).

In case you haven’t noticed, we’re huge fans of smoking bulk pork sausage these days. Our latest favorites are the smoked sausage and lentil soup, the smoked sausage and hatch chili beer cheese dip(!!!), and this smoked sausage lasagna. Adding smoked sausage is a fantastic way to get just enough smoky and meaty flavors into some of your favorite dishes.

Plus, you can easily smoke the sausage anytime during the day and save for later.

How to Make Smoked Sausage Stuffed Mushrooms

For this sausage stuffed mushroom recipe we like to smoke the sausage while prepping the mushrooms. Just take the sausage and break it into small quarter-size pieces, and put them on the smoker for about one hour. While they are smoking you can head inside to work on the stuffing.

Stuffed Mushroom Filling

When cleaning and de-stemming your mushrooms, make sure to save those stems and chop them up and use them in your filling. No need to discard them. Boom, no waste! This will add more delicious earthy flavors to your filling, while keeping you from wasting excess food.

Next up, just sauté your shallots and those extra mushroom stems in a large skillet until they have softened (around 8-10 minutes), then add the garlic and let it infuse into the mix for about a minute (while also making your house smell heavenly). And now add your sherry.

A Note on Sherry: Don’t feel like you need to go out and buy sherry just for this mix (though it’s good to have on hand for drinking, and also cooking). Sherry adds a unique flavor that’s such a perfect match for mushrooms (and chicken, and soup, and so much more). If you don’t have sherry, go ahead and use white wine. If you don’t have white wine why are you reading this blog??? Just kidding! Chicken stock will work too (it just has less of a distinct or elegant flavor). We’re just trying to add a bit of moisture back, that’s all.

After that’s all integrated, just add that mixture into a bowl, or your cooking pan off heat, along with all of the other ingredients and mix together.

Once your sausage has cooled enough to work with, dice it into smaller finer, pieces. We want everything to comfortably fit inside the mushrooms without any dominating flavor or large chunks. 

A Note on the crème fraîche: Y’all know the hubs is obsessed with this ingredient. We’ve made this dish with and without (trying to decide whether it’s a necessary ingredient), and, well, it’s arguably not, but it is highly recommended. It will add a nice creamy texture and a tangy element to the overall flavor. You can sub cream cheese too, but note that it is much more dense than crème fraîche, so make sure it’s softened first.

Or if you leave it out entirely, that’s fine too. It will just be a little less creamy and less tangy.

Smoking Stuffed Mushrooms

Ready to stuff? Let’s do this. Stuff those mushrooms then put them on the smoker for about 45 minutes or until the caps look all sorts of soft and delicious.

Make sure to serve these bad boys warm.

5 from 1 vote

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Smoked Sausage Stuffed Mushrooms

Prep Time

1 hr

Cook Time

45 mins

Total Time

1 hr 45 mins

 

An easy and elegant recipe for smoked sausage stuffed mushrooms. Start by smoking your sausage, then add it to a savory filling for your stuffed mushrooms. Great for parties or bbq season!

Course: easy

Cuisine: appetizer, bbq, Smoked Food

Keyword: easy stuffed mushrooms, sausage stuffed mushrooms, smoked stuffed mushrooms

Servings: 24 stuffed mushrooms

Author: Mary Cressler, Vindulge

Ingredients

• ½ lb Italian style bulk pork sausage not in casings, broken up into quarter-sized pieces
• 24-30 cremini mushroom – About 2.5 pounds but be sure to pick enough for your serving portions and some extra for the filling, (white button mushrooms work well too)
• 2 tablespoons extra virgin olive oil
• 1 tablespoon butter
• 1/3 cup shallots finely diced (about one large shallot)
• 2 garlic cloves finely diced
• 1 tablespoon sherry
• 1/3 cup Parmesan cheese finely shredded
• 1/3 cup Panko bread crumbs
• 2 tablespoons parsley chopped
• ½ teaspoon salt
• ¼ cup crème fraîche optional (this adds moisture and a creamy texture)

Instructions

1. Preheat smoker to 225 degrees (we used pecan wood).

To Smoke the Sausage:

1. Place sausage spread out on a large foil-lined cookie sheet in small clumps. Smoke for approximately 60 minutes, then remove and set aside. (Look for a darker color on the exterior while still moist). When cool enough to handle, finely dice the sausage pieces. (Keep the smoker on)

For the Stuffed Mushrooms:

1. Remove stems from the mushrooms, and slightly hollow the insides of the mushroom caps. Save anything you remove. Finely chop the mushroom stems for the filling. Coat the caps with olive oil and line them up on a baking sheet to prep for the filling. (or toss the olive oil and caps in a bowl)
2. Preheat large skillet (like a cast iron pan) to medium heat. Add butter, shallots and the extra mushroom pieces, and sauté for about eight minutes until the color is golden and the mixture has softened.
3. Add garlic and continue cooking for about two minutes. Add sherry and cook for one minute, then remove skillet from heat.
4. Add filling mix, smoked sausage pieces, Parmesan cheese, Panko, parsley, and crème fraiche into a large bowl and mix together. Place a heaping amount of filling into the mushroom caps and press firmly to pack in the mix, taking care to not break the mushroom caps. Line up the stuffed mushrooms on a baking sheet.
5. Put the mushrooms into the smoker at 225 degrees for about 45 minutes or until the mushroom caps are soft. Remove and enjoy warm.

Recipe Notes

Note on the crème fraîche: We’ve made this dish with and without (trying to decide whether it’s a necessary ingredient), and, well, it’s arguably not, but it is highly recommended. It will add a nice creamy texture and a tangy element to the overall flavor. You can sub cream cheese too, but note that it is much more dense than crème fraîche, so make sure it’s softened first.
Or if you leave it out entirely, that’s fine too. It will just be a little less creamy and less tangy.

Wine Pairing For Smoked Sausage Stuffed Mushrooms

I can’t get enough of Pinot Noir and anything mushroom-y. These flavors are heavenly together. And with the smoky flavor of the sausage I opt for a bigger or richer style Pinot. If there’s no Pinot Noir on hand, I also love Rhone-style wines with this (Syrah or Grenache are nice bets).  The day after I most recently made these I tasted the 2013 Gramercy Cellars “The Deuce Syrah” (Walla Walla Valley, WA). It was heavenly! Such a balanced and beautiful Syrah with incredible savory and herbal flavors that I imagine would be divine with these smoky and savory mushrooms.

What about you? Thoughts on stuffed mushrooms? What’s your favorite way of stuffing them?

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