Ingredients

• 12 Medium sized mushrooms, stems removed
• 2-3 Italian sausages (varies depending on size of mushrooms and sausages)
• 12 Cubes of Extra Old Cheddar (½ inch cubes)
• ¼ cup BBQ sauce
• Bradley Flavour Bisquettes – Apple, Cherry or Maple

 

Directions

1. Squeeze the raw sausage meat out of the casings. Press some sausage meat into each of the mushroom caps.
2. Press a cube of extra old cheddar into the sausage meat in each mushroom cap.
3. Brush with BBQ sauce.
4. Place the mushroom cap on a Bradley Smoker rack.
5. Set the smoker to 250°F using Bradley Flavour Bisquettes of choice (apple, cherry, or maple work great).
6. Smoke the mushroom caps for 2-3 hours.

 

Recipe by:  Steve Cylka