Sausage Stuffed Mushrooms

Rich G

I made these up for Memorial Day this year, and they were a hit. I used my own homemade bulk chorizo, but any sausage that you like will do. I suppose that you could even use pre-cooked sausages, but I think fresh sausage out of the casing likely works out best.

Sausage Stuffed Mushrooms

24 medium crimini (baby portabella) mushrooms
10-12 oz sausage (italian, chorizo, other)
2 tsp minced garlic
5oz cream cheese
1/3 cup shredded parmesan cheese
salt/pepper to taste

Remove stems from mushrooms after washing them, then chop the stems
Brown/sautee sausage and chopped mushroom stems in pan over medium heat, breaking sausage into small pieces for easier mushroom stuffing
Add garlic to sausage about 1/2 way through the browning process
When sausage is browned, add mixture to a mixing bowl with the cheeses and mix thoroughly
Let sausage cool, then spoon as much filling as you can fit into each mushroom cap
Cook in oven, or on smoker, for 30-45 minutes depending on temp (300 for oven, 240 for smoker)
Grab one before serving, as you may not get another opportunity before they are all gone