Smoked Sausage Stuffed Portobello’s
Patti came up with these little jewels. Toss these guys on the smoker and step back. They’re great snacks, sides or appetizers. I want a bucket of these . Great for Tailgaters too!
To add a little bit to this I used some of Pacific Pellet Gourmet BBQ Pellet Texas Pecan adding a nice smoky Nutty flavor to our cook. Very nice, you have got to try these.
Prep Time: 20 minutes
Cook Time: 60 minutes smoke @ 170 degrees (79c), 15 minutes grill @ 300 degrees (149c)
Grill: Green Mountain Wood Pellet Grill
Pellets : Pellets: Pacific Pellet Gourmet BBQ Pellet Texas Pecan
Smoked Sausage Stuffed Portobello’s
A Pellet Grill Recipe
Ingredients: Smoked Sausage Stuffed Portobello’s
- 2 lbs. Baby Portobello mushrooms
- 1 lbs. hot Italian sausage, cooked and drained
- 3 Tbsp. cilantro, chopped
- 2 Tbsp. pimento, chopped
- 1 Tbsp. minced garlic
- ¾ cup crushed cheese crackers (we like the pepper-jack flavor)
- ¾ cup parmesan cheese, grated
Directions: Smoked Sausage Stuffed Portobello’s
Remove mushroom stems and do a fine chop. Cook sausage, stems and garlic until sausage is cooked thoroughly and drain. Add cracker crumbs, cilantro, pimento and cheese, mix well. Spoon the stuffing mixture into the mushroom caps.
Place directly on the smoker.
In The Smoke On The Green Mountain Wood Pellet Grill
Smoked Sausage Stuffed Portobello’s
A Pellet Grill Recipe
Cooking Directions: Green Mountain Wood Pellet Grill
To prepare the grill for cooking, check your pellet supply – top off or change flavors as needed. Scrape grill grates off. Set the temperature to 450 degrees and press the “Start” button. Give the grill about 15 minutes to reach temperature and the grates to burn clean.
Note: You can set the start temperature anywhere you want. I do 450 (230c) for a quick cleaning burn.
I like to smoke everything for at least 30 minutes with an hour being even better. After all the Green Mountain wood pellet grill is a awesome smoker so use it for all the wood smoke flavor it will add to your food.
So after the grill comes up to temp and burns clean turn it back down to 170 degrees (79c). Place everything directly onto the grill and just let it hang out in the smoke and get happy for an hour or so.
After 30 minutes, turn the (Temperature Control) up to 300 degrees (149c) for 10 or 15 minutes, until hot and tender.
I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.
Smoked Sausage Stuffed Portobello’s
A Pellet Grill Recipe
Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also you are only smoking at temps less than 250 degrees (122c), anything higher is cooking and there will not be much if any smoke so it does not matter what kind of pellet you are using.
Cooking In the Oven:
We have been getting requests for recipe conversions for the oven. I tell folks all the time that cooking on a Wood Pellet Grill/Smoker is just as easy as cooking in your oven. Just about anyone can do it and do it well. Think about it. You set your control knob to the temp you want, put your meat in and leave it for a set time.
It is the same thing, time and temperature is what it is all about. The Green Mountain grill is just like your oven except it uses wood pellets and has wheels.
Do 20 minutes here at 350 (174c) and check for tenderness.
Smoked Sausage Stuffed Portobello’s
A Pellet Grill Recipe
Let’s Eat !
About Our Recipes
We do our recipes on our patio where we have a lineup of grills, including Louisiana, Green Mountain, Memphis, Royall, Traeger pellet grills, Char-Griller, Saber, Charmglow, Char-Broil, The Big Easy, Pacific Living Pizza Oven, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.
The important thing to keep in mind is TIME & TEMPERATURE. You can even do some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.
Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….
Live your Passion and Do What You Love
Ken & Patti
http://datenightdoins.com
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Our Thanks To:
Country Bob’s All Purpose Sauce
www.countrybobs.com
Maverick Industries, Inc.
1-800-526-0954
help@maverickhousewares.com
http://www.maverickhousewares.com/
PelletCan
A storage container & dispenser for wood pellets
sales@pelletcan.com
http://www.pelletcan.com
Green Mountain Grills LLC
1 800 603 3398
Email: info@greenmountaingrills.com
http://greenmountaingrills.com/contact/
Pacific Pellet Gourmet BBQ Pellet
http://www.pacificpelletbbq.com/
A-MAZE-N-PRODUCTS
http://www.amazenproducts.com/
Our Cutlery Provided By:
- 2 lbs. Baby Portobello mushrooms
- 1 lbs. hot Italian sausage, cooked and drained
- 3 Tbsp. cilantro, chopped
- 2 Tbsp. pimento, chopped
- 1 Tbsp. minced garlic
- ¾ cup crushed cheese crackers (we like the pepper-jack flavor)
- ¾ cup parmesan cheese, grated
- So after the grill comes up to temp and burns clean turn it back down to 170 degrees (79c). Place everything directly onto the grill and just let it hang out in the smoke and get happy for an hour or so.
- After 30 minutes, turn the (Temperature Control) up to 300 degrees (149c) for 10 or 15 minutes, until hot and tender.
