Stuffing Stuffed Mushrooms

These smoky, savory stuffed mushrooms are the ultimate holiday appetizer! Our secret is the bold, double-smoke method and the rich chorizo, cranberry, and cream cheese filling, perfect for using up leftover stuffing or as a festive appetizer for the holidays!

Yield: 18–20 Mushrooms
Prep Time: 10 minutes
Cook Time: 35-40 minutes (pre-roasting mushrooms and baking them stuffed
Special Equipment: smoker/grill, directions for oven as well

Ingredients

• 18–20 large cremini (baby bella) mushrooms, stems removed

• 1 Tbsp olive oil

• 1 tsp Italian herbs (or rosemary/thyme)

• 1.5 cups prepared herb stuffing (pre-cooked/leftover is perfect)

• 4 oz cream cheese, softened

• 4 oz fresh Mexican chorizo, cooked and crumbled (or substitute hot Italian sausage)

• ¼ cup chopped dried cranberries

• ¼ cup chopped toasted pecans or walnuts

• ¼ cup grated Parmesan cheese

• ¼ tsp dry mustard powder (optional, adds

• kosher salt and black pepper, to taste

Directions

1. Prepare Mushrooms for Smoke: Gently wipe the mushrooms clean. In a bowl, toss the mushroom caps with olive oil, Italian herbs, salt, and pepper.

2. First Smoke (Pre-Roast): Place the seasoned mushrooms gill-side down on the smoker/grill grate (away from direct heat). Smoke at 300°F for 10-15 minutes until the mushrooms have softened and shrunk slightly. Remove them and bring them inside. If baking in an oven, bake at 375° F for 10 minutes or until softened

3. Combine Filling: In a large bowl, combine the prepared stuffing, softened cream cheese, cooked chorizo, chopped cranberries, chopped pecans, Parmesan cheese, egg yolk, and dry ground mustard.

4. Bind and Mix: Mix the ingredients well with your hands until everything is thoroughly combined and holds its shape when squeezed.

5. Stuff Mushrooms: Generously fill each smoked mushroom cap with the stuffing mixture. Mound the filling on top, pressing down gently. Sprinkle the tops with a little extra Parmesan cheese. Up to this step can be done up to 12 hours in advance!

6. Second Smoke (Cook/Finish): Return the stuffed mushrooms to the smoker and smoke for 15-20 minutes, or until the filling is heated through and the tops are golden brown. If roasting mushrooms that were prepped in advance and start cold, this may take a few extra minutes. If using an oven, bake at 375° F for 10-15 minutes

7. Serve: Let them cool for a few minutes and serve warm.