Grilled Sausage Stuffed Mushrooms
This appetizer is a show-stopper at any occasion. Ready in less than 15 minutes you have a starter filled with a rich and smoky flavor like no other. Looks great on any table.
10-12 baby portabello mushrooms
1 lb. Italian sausage
½ cup sliced scallions
8 oz. cream cheese, softened
Light your Pit Barrel® according to the instructions.
Clean the mushrooms and remove the stems.
Cook the sausage in a large saute pan over medium heat until it just starts to brown. Add the scallions and continue cooking until sausage is fully browned. Stir in the cream cheese, mix well, then remove from the heat.
Fill each mushroom cap with the sausage mixture.
Using tongs and a paper towel, apply a coat of olive oil to grill grate prior to cooking to prevent sticking.
Install the grill grate into the Pit Barrel® and arrange the mushrooms evenly across the grate, secure the lid, leaving the rods out.
Cook approximately 10-15 minutes.
Using tongs, gently remove the mushrooms from the Pit Barrel® onto a serving platter.
Serve immediately while hot.
Desired Temp: 165º