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Stuffed Mushrooms are the ultimate appetizer, and these Smoked Sausage Stuffed Mushrooms are no exception. They feature a mix of Italian sausage, seasoned breadcrumbs, white cheddar, garlic and fresh parsley. Don’t have a smoker? Don’t worry, pop these in your oven and they will still be fantastic!
Am I in my smoker era you guys? I might be! I’m learning that it’s easy to use, and adds the most delicious flavour. Smoking isn’t just for meat, you can use it for several other foods, such as my Smoked Sausage Stuffed Mushrooms, plus many different appetizers and side dishes.
What does a smoker do?
A smoker is a piece of cooking equipment that is used for cooking foods at a lower temperature using smoke to add the ultimate flavour to whatever you are cooking.
Looking for more appetizer ideas?
Who doesn’t need a few good go-to appetizers? Check out a few of my most popular ones right here on my blog:
- Italian Rice Balls
- Fried Garlic and Sambuca Shrimp
- Buffalo Chicken Dip
- Parmesan Brussels Sprouts
- Crispy Salami Bites
- Easy Bruschetta
- Whipped Ricotta Crostini
- Baked Brie with Jam
- Brie Bites with Red Pepper Jelly
Let’s stay connected!
Keep in touch with me on Instagram, TikTok, and Pinterest! Also, if you do make this recipe (or any recipe of mine for that matter) be sure to tag #sammymontgoms so I can see your re-creations!
Ingredients
Here is a quick overview of the ingredients you’ll need to make my Smoked Sausage Stuffed Mushrooms. For the exact detailed measurements and ingredients, scroll to the bottom of this page to review my recipe card.
- shallot
- garlic cloves
- cremini mushrooms
- mushroom stems
- hot Italian sausage links
- parmesan cheese
- sharp white cheddar
- seasoned breadcrumbs
- fresh parsley
- black pepper
- paprika
- nutmeg
7 steps to make stuffed mushrooms
Step 1: Clean the mushrooms really well, and pat to dry using a paper towel.
Step 2: Remove the stems from the mushrooms and set aside to use as the filling.
Step 3: Hollow the insides of the mushrooms to make room for the filling.
Step 4: Fry the Italian sausage, mushroom stems, garlic, and shallot until fully cooked.
Step 5: Add the breadcrumbs, cheeses and fresh Italian parsley.
Step 6: Stuff each mushroom generously with the filling.
Step 7: Cook on the smoker or in the oven until soft.
Step 8: Serve and enjoy warm.
Substitutions & FAQ’s
Can I use an oven if I don’t have a smoker?
Absolutely! Pop these in a 375 degree oven for 15-20 minutes, or until soft.
Can I substitute for another ground meat?
You can use whatever ground meat you’d like in this recipe!
Storing & reheating
Have leftovers? Lucky you. Store them in the refrigerator in an airtight container for up to 4 days. To reheat, microwave for 25-35 seconds, or pop in a 375 degree oven for 10-12 minutes.
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Smoked Sausage Stuffed Mushrooms
Ingredients
- 1 shallot, finely chopped
- 3 garlic cloves, minced
- 30-35 cremini mushrooms, medium sized
- 1½ cups mushroom stems, finely chopped (should be all of the stems)
- 3 hot Italian sausage links, casings removed, ground or chopped fine
- 1/2 cup parmesan cheese, finely grated
- 3/4 cup sharp white cheddar cheese, finely grated
- 1/3 cup seasoned breadcrumbs
- 2 tbsp fresh parsley, finely chopped
- 1/2 tsp black pepper
- 1/2 tsp onion powder
- 1/2 tsp paprika
- 1/8 tsp nutmeg
Instructions
- Preheat smoker to 225 °F (I use the Competition Blend from Louisiana Grills)If using an oven, preheat to 375 °F.
- Begin by washing the mushrooms really well and pat to dry using a paper towel.
- Remove the stems from the mushrooms, and set aside.
- Slightly hollow the insides of the mushroom caps, and discard.
- Chop the garlic, shallot, parsley, and mushroom stems really fine.Set aside until ready to use.
- To a large frying pan, add the Italian sausage and fry for 2-3 minutes, or until they begin to brown.
- Add the garlic, shallot, seasionings and finely chopped mushroom stems.
- Sauté on medium heat for another 3-4 minutes, or until the sausage is cooked and the mushrooms have softened.
- Remove the pan from the heat, pour the filling mixture into a large mixing bowl, and let cool for a few minutes.
- While the filling is cooling, grate the parmesan and white cheddar cheese.Set aside until ready to use.
- To the filling mixture add the breadcrumbs, Italian parsley, parmesan and white cheddar cheese.Mix to combine.
- Add a generous spoonful of filling into the mushroom caps and press firmly to pack the mixture into the mushroom.Repeat until all mushrooms have been filled.
- Generously season the smoker with cooking oil and add the mushrooms directly onto the grill.Alternatively, you can add the mushrooms onto a wired baking sheet to smoke.Sammy's tip: if you aren't using a smoker for this recipe, line your filled mushrooms caps onto a wired baking sheet and bake in the oven for 15-20 minutes at 375 degrees.
- Cook the mushrooms on the smoker for 45-60 minutes, or until the mushroom caps are soft.
- Remove and enjoy while warm!
Nutrition information is automatically calculated, so should only be used as an approximation.
