GRILLED SAUSAGE STUFFED MUSHROOMS RECIPES

Steps:

• 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.

Steps:

• Preheat oven to 400f degrees.
• Remove stems from mushrooms and finely chop stems.
• Mix 2 tablespoons bread crumbs and parmesan in small bowl.
• Lightly coat large nonstick frypan with nonstick cooking spray and set over medium heat.
• Cook sausages until they begin to brown, about 5 minutes, breaking up with the side of spoon.
• Stir in onion, red pepper, and mushroom stems, and then cook until veggies are soft, about 5 minutes.
• Stir in remaining bread crumbs and black pepper.
• Remove from heat.
• Mound stuffing in mushrooms and arrange, stuffing side up, in 13 x 9 inch baking dish.
• Sprinkle with Parmesan mixture.
• Bake until heated through, about 9 minutes.