Smoked Sausage Stuffed Mushrooms

• Meat

  • 1/2 lb Italian style bulk pork sausage

• Produce

  • 24 Cremini mushroom
  • 2 Garlic cloves
  • 2 tbsp Parsley
  • 1/3 cup Shallots

• Baking & Spices

  • 1/2 tsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin

• Bread & Baked Goods

  • 1/3 cup Panko bread crumbs

• Dairy

  • 1 tbsp Butter
  • 1/4 cup Creme fraiche
  • 1/3 cup Parmesan cheese

• Beer, Wine & Liquor

  • 1 tbsp Sherry

Found on vindulge.com

Description

Ingredients

• ½ lb Italian style bulk pork sausage (not in casings), broken up into quarter-sized pieces
• 24-30 cremini mushroom – About 2.5 pounds but be sure to pick enough for your serving portions, and some extra for the filling, (white button mushrooms work well too)
• 2 tablespoons extra virgin olive oil
• 1 tablespoon butter
• ⅓ cup shallots, finely diced (about one large shallot)
• 2 garlic cloves, finely diced
• 1 tablespoon sherry
• ⅓ cup Parmesan cheese, finely shredded
• ⅓ cup Panko bread crumbs
• 2 tablespoons parsley, chopped
• ½ teaspoon salt
• ¼ cup crème fraîche, optional (this adds moisture and a creamy texture)

Directions

• Preheat smoker to 225 degrees (we used pecan wood).
• Place sausage spread out on a large foil-lined cookie sheet in small clumps. Smoke for approximately 60 minutes, then remove and set aside. (Look for a darker color on the exterior while still moist). When cool enough to handle, finely dice the sausage pieces. (Keep the smoker on)
• Remove stems from the mushrooms, and slightly hollow the insides of the mushroom caps. Save anything you remove. Finely chop the mushroom stems for the filling. Coat the caps with olive oil and line them up on a baking sheet to prep for the filling. (or toss the olive oil and caps in a bowl)
• Preheat large skillet (like a cast iron pan) to medium heat. Add butter, shallots and the extra mushroom pieces, and sauté for about eight minutes until the color is golden and the mixture has softened.
• Add garlic and continue cooking for about two minutes. Add sherry and cook for one minute, then remove skillet from heat.
• Add filling mix, smoked sausage pieces, Parmesan cheese, Panko, parsley, and crème fraiche into a large bowl and mix together. Place a heaping amount of filling into the mushroom caps and press firmly to pack in the mix, taking care to not break the mushroom caps. Line up the stuffed mushrooms on a baking sheet.
• Put the mushrooms into the smoker at 225 degrees for about 45 minutes or until the mushroom caps are soft. Remove and enjoy warm.