Grilled Stuffed Mushrooms


Heather Jurczyk from HeCooksSheCooks.com  shares her recipes with Shinddigz

Heather Jurczyk from HeCooksSheCooks.com shares her recipes with Shindigz

Summer slowly coming to a close can only mean one thing.

Well it means a lot of things but this is my favorite.

Football.

We love to grill out and have friends over and watch games as much as possible and this is one of our fav snacks. Grilled Stuffed Mushrooms.

The great thing about these is you can cook them on the grill or in your oven. Grill is better by far which makes them easy for any cookout, home or away. (We have taken these camping!)

The key is to make sure your minces are actual minces. You want your onion and stems and sausage to be broken up and as small as possible. This way it really comes together. A mini italian sausage meatball on a mushroom cap if you think about it.

Grilled Stuffed Mushrooms

Grilled Stuffed Mushrooms

Mouthwatering Grilled Stuffed Mushrooms!

Ingredients:
  • 16-20 large white mushrooms (caps and stems separated, stems minced)
  • butter
  • 1/2 pound sweet Italian sausage
  • 1 medium white onion minced
  • 2 garlic cloves minced
  • 1/2 cup panko crumbs
  • 4 ounces cream cheese
  • 1/2 cup parmesan cheese grated
  • hand full of fresh parsley minced
  • heavy pinch of fresh thyme minced
  • heavy pinch crushed red peppers
  • Salt and pepper

Take the mushroom and pop off the stem.

Set the caps aside and finely dice the stems up (you can also cheat and throw them in a food processor).

In a pan with butter brown the sausage and remove.

Add in the onion and cook until translucent (about 5 minutes).

Add in the mushroom stems, lower the heat, and cook until the stem pieces are soft (about 10 minutes).

Add in the garlic and cook for another minute.

Kill the heat to the skillet and add the sausage back in, plus the parmesan cheese, cream cheese, parsley, bread crumbs, crushed red pepper, and thyme into the skillet.

Mix thoroughly, you want everything well combined.

Taste and adjust with salt and pepper.

Transfer the mixture to a bowl and let it cool thoroughly (good 30 minutes in the fridge helps).

Grab a cap and a small handful of the mixture and pack the mixture into the cap.

Once everything is done throw on a grill set to medium or a 375° oven until heated through (about 20-30 minutes)

Tailgating or watching the game at home, order your Football Party Supplies from Shindigz!

Recipe by Heather Jurczyk, the sassy half of the duo that make up the cooking team of He Cooks She Cooks. They have a weakness for feel good, down to earth, amazingly tasty eats that almost always include the addition of beer.

From growing their own tomatoes to brewing their own beer, they like to cook from scratch as much as possible. They know what’s important. Love. Food. Beer. Visit He Cooks She Cooks for more recipes.

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