Smoked Mushroom Caps
Smoked Mushrooms Caps is an easy recipe and it will add elegance to any meal. Smoked mushrooms stuffed with smoked sausage, what could go wrong?
Ingredients
12 Medium sized mushrooms, stems removed
2-3 Italian sausages (varies depending on size of mushrooms and sausages)
12 Cubes of extra old cheddar (½ inch cubes)
¼ Cup BBQ sauce
Bradley Flavor Bisquettes – Apple, Cherry, Maple
Preparation
Squeeze the raw sausage meat out of the casings. Press some sausage meat into each of the mushroom caps.
Press a cube of extra old cheddar into the sausage meat in each mushroom cap.
Brush with BBQ sauce.
Place the mushroom cap on a Bradley Smoker rack.
Set the smoker to 250°F using Bradley Flavor Bisquettes of choice (apple, cherry, or maple work great).
Smoke the mushroom caps for 2-3 hours.
Recipe by: Steve Cylka
Apple
Wood
A light, fruity and slightly sweet smoke aroma that pairs with poultry, beef, pork, lamb, and cheese.
Shop NowBest Food Smokers.
Ever.
Something For
Every Season
View all
-
Smoked Lobster Mac and Cheese
I've always liked the contradiction in luxury junk food.
Smoked Lobster Mac and Cheese
I've always liked the contradiction in luxury junk food.
-
Hot smoked salmon
It is readily available and incredibly good to smoke.
Hot smoked salmon
It is readily available and incredibly good to smoke.
-
Smoked Moules Marinières with flank pork - Moul...
Moules marinières is a dear old dish.
Smoked Moules Marinières with flank pork - Moul...
Moules marinières is a dear old dish.
