As I’ve mentioned, our camping friends always try to out do each other with newer and tastier foods every time we go. Normally we’re pretty tame because I just can’t be bothered to make such frou frou stuff while camping (though I am more than happy to eat it!). This past trip I decided to get in on the fun & make some kind of appetizer. I hit up Allrecipes and found this recipe. It was soooooo good and the mushrooms got raves. Mission accomplished!
Grilled Stuffed Mushrooms
Adapted from an Allrecipes recipe that I can’t find…..I will link to it when I do
2 large Costo size containers of fresh mushrooms (I used white)
1 block of lite cream cheese
1 -6 pack of Tailgaters turkey Italian Sausage (tho I’m sure pork would work too) ( I think it was just over a pound)
Grated Parmesan (optional)
Salt & Pepper to taste
Prepare mushrooms by washing & breaking out the stems (Note….use the stems in pasta sauce or salad if you want).
Squeeze sausage out of casings & cook over medium high heat until browned and cooked through. I didn’t drain mine because turkey sausage has little to drain. If using pork sausage, I would drain it. Add lite cream cheese and stir until melted.
Stuff mushrooms with cream cheese and sausage mixture. Sprinkle with parm, salt & pepper. Note that getting the parmesan to stick can be very fiddly (especially if you *may* have had a margarita before making these) so I skipped it after the first 3 or 4.
Preheat your bbq grill to around 375 go 400F. Place mushrooms on a griddle (we used our camping one) stuffing side up. Put in your bbq and close the lid. Keep an eye on them. The mushrooms are done when the tops are starting to brown and you can see a bit of liquid from the mushrooms. Don’t over cook b/c they will get mushy.
Recipe Notes: Let the mushrooms cool a bit because they are like molten LAVA when you bite into them right off the grill.
Don’t forget to head over to visit Shan to see what else is cooking this Wednesday!
