GRILLED STUFFED MUSHROOMS SAUSAGE 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 350°F. Finely chop enough mushroom stems to measure 1 cup; discard any remaining stems. Place mushroom caps, rounded-sides down, in lightly greased shallow baking pans.
• Cook sausage, chopped stems and garlic in large skillet over MEDIUM-HIGH heat 8-10 minutes or until sausage is thoroughly cooked, stirring frequently; drain. Return to skillet. Add cream cheese, ½ cup breadcrumbs, ¼ cup Parmesan cheese and parsley; mix well. Spoon into mushroom caps.
• Combine remaining breadcrumbs, remaining Parmesan cheese and oil; sprinkle over mushrooms.
• Bake 20 minutes or until mushrooms are tender and stuffing is lightly browned.