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Smoked Sausage Mushrooms appetizers on a platter
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Smoked Sausage Stuffed Mushrooms

An easy and elegant recipe for Smoked Sausage Stuffed Mushrooms. Smoked sausage adds incredible flavor to this favorite holiday party appetizer.
Course Appetizer
Cuisine appetizer, holiday
Keyword easy stuffed mushrooms, sausage stuffed mushrooms, smoked sausage stuffed mushrooms
Prep Time 1 hour
Cook Time 45 minutes
Total Time 1 hour 45 minutes
Servings 20 mushrooms
Cost $12.00

Ingredients

  • ½ lb Italian style bulk pork sausage (not in casings, broken up into quarter-sized pieces)
  • 1 pound cremini mushroom (remove stems, save and chop them for the filling)
  • 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 shredded Parmesan cheese
  • 1/3 cup Panko bread crumbs
  • 2 tablespoons chopped parsley
  • ½ teaspoon salt
  • ¼ cup crème fraîche (can also sub whole fat Greek yogurt or softened cream cheese)

Instructions

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

To Smoke the Sausage:

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

For the Stuffed Mushrooms:

  • Remove stems from the mushrooms, and slightly hollow the insides of the mushroom caps. Save the stems. 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.
  • Preheat large skillet 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.
  • Add garlic and continue cooking for about two minutes. Add sherry and cook for one minute, then remove skillet from heat.
  • To the skillet, add the smoked sausage pieces, Parmesan cheese, Panko, parsley, and crème fraiche into remaining mix in, and stir 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.
  • Put the mushrooms into the smoker at 225 degrees for about 45 minutes or until the mushroom caps are soft. Remove and enjoy warm.

Notes

Alternatively you can bake these in the oven. Follow all instructions until cooking. Place the stuffed mushrooms in the oven set to 375 degrees for approximately 20-25 minutes, or until mushroom caps are softened and the tops are crispy.