These stuffed mushrooms are rich, creamy and inexpensive to make, but that doesn’t mean they’re not delicious! The cheese in the stuffing mixture picks up a hint of smoke, imbibing flavor. You can use your choice of mild, regular or hot sausage to make the stuffing mixture match your mood.
YIELD: ABOUT 40 MUSHROOMS • COOK TIME: 1 HOUR AND 15 MINUTES
1 (16-oz [454-g]) pack of Jimmy Dean Sage Sausage
Garlic salt, to your liking
1 (8-oz [227-g]) pack of cream cheese
1 (6-oz [170-g]) bag of Parmesan cheese
2 (16-oz [454-g]) packs of mushrooms
Fresh breadcrumbs
Olive oil
Set up your grill or smoker for indirect cooking. Uncle Kenny’s choice is Southern Q Smokers.
Cook the sausage over medium heat for 10 to 15 minutes, or until the meat reaches an internal temperature of 160°F (71°C). Drain the meat and transfer to a bowl. Season with garlic salt and mix in the cream cheese. Add the Parmesan cheese, and stir until melted.
Rinse the mushrooms. Pop the stems out of each mushroom, and fill them with the stuffing mix.
Sprinkle the breadcrumbs over the top and then drizzle with olive oil. Cook the mushrooms at 240°F (116°C) for 1 hour.
OPERATION BBQ RELIEF IN ACTION
I started cooking BBQ in November 2004. After several years on the BBQ circuit, we made our first trip to the World Series of BBQ in 2012, where we were next to OBR. After spending a weekend around these guys, I began to follow them and loved what they were doing. Every year since then I would go and support OBR at the Royal. In 2016, I became the Florida State Lead and went on my first deployment to Nitro, West Virginia. Ever since then I want to help do more, and it’s great to be a part of such a growing organization that is there for people in a time of need to help lift people with great food. But that is our BBQ family—always there for one another.
—KENNY NADEAU, Uncle Kenny’s BBQ & Catering