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· Registered
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Discussion Starter · #1 ·
Smoked a spare rib and baby back and decided to add stuffed mushrooms to the mix.

General recipe is

2 sausage links (pick your favorite, bratwurst, italian etc)
1 brick cream cheese
1 cup shredded cheese - helps bind cream cheese

Spices use your favorites for the type of sausage like chives, garlic, pimento, chili, garlic salt, horseradish etc.

Squeeze meat from casing links, cook until done. Add to food processor and add brick of cream cheese. Pulse to combine. Add shredded cheese and seasoning to combine.

For portobellos I cut a larger pocket for the cheese mix, button mushrooms I just pull the stem.

Smoke and or grill or even cook in oven about 35 minutes.

Makes about 16 medium sized mushrooms.

For the spare ribs I put a rub on, baby backs was just Lawreys Garlic Salt and black pepper. I dont like a lot of seasoning, I want to primarily taste the pork and smoke. I usually dont even sauce my ribs but that's a personal preference.

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· Administrator
42,266 Posts
I have a similar recipe for stuffed portabella mushrooms, I'll write it up and post it.
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· Administrator
42,266 Posts
Here's my recipe for stuffed Portabello Caps

3/4 pound mild Italian sausage
1 medium Spanish onion, sliced
6 tablespoons olive oil
1/2 cup dry red wine
8 ounces fresh spinach leaves, stems removed and coarsely chopped
1/2 cup water
Salt and freshly ground black pepper
4 tablespoons chopped fresh basil leaves
4 tablespoons chopped fresh flat-leaf parsley
12 ounces fresh smoked mozzarella, cut into small cubes
4 large Portabello mushrooms, stems removed
2 plum tomatoes, thinly sliced

Preheat grill to medium-high heat.

Brush sausages and onion slices with olive oil and place on the grill. Cook until browned on all sides.
Put the sausage and onion into a sauté pan, add the wine and cook until the wine is completely reduced. While the wine is reducing, break up the sausage into small pieces. Add the spinach, 1/2 cup of water and season with salt and pepper. Cook until the spinach has wilted, about 2 minutes. Remove from the heat and stir in the 2 tablespoons of the basil, 2 tablespoons of the parsley and the cheese and let cool slightly.

Heat the grill to high.

Brush the mushroom caps on both sides with the remaining oil and season with salt and pepper. Place the mushrooms on the grill, top side down, and cook until golden brown, about 4 minutes. Remove the mushrooms from the grill and place on a flat surface, cap side down. Fill the mushrooms with the sausage mixture and top each with a few slices of tomato. Season the tomatoes with salt and pepper and place on the grill, cap side down, close the cover and cook until the mushroom and filling have heated through, the cheese has melted, and the tomatoes are soft, about 5 minutes. Remove to a platter and sprinkle tops with the remaining parsley and basil.
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