Recipe: Smoked Sausage-Stuffed Mushrooms (smoker, food processor)

SMOKED SAUSAGE-STUFFED MUSHROOMS

"A delicious appetizer. You could put these on to smoke when you're also smoking something that will take more time, like a pork butt, ribs, or a brisket. You'll have something to nibble as you tend the fire."

Suggested wood: Pecan

8 ounce bulk pork breakfast-type sausage
1 large bunch spinach, rinsed and stemmed
1 tablespoon freshly grated Parmesan cheese
3 ounces cream cheese
5 ounces blue cheese
6 jumbo button mushrooms, stemmed and cleaned
More Parmesan cheese for sprinkling

In skillet, crumble the sausage and cook over medium heat until almost done. Transfer the sausage to a plate. In the same skillet, add the spinach and stir until it begins to wilt. Remove from the heat and let cool.

In a food processor add the sausage, spinach, Parmesan, cream cheese, and blue cheese. Pulse until mixed well and almost smooth. Fill each mushroom with spinach mixture and sprinkle on a little more Parmesan cheese.

Prepare a fire in your smoker. Place the mushrooms on the smoker rack, add the wood to the coals, and close the lid. Smoke at 225 degrees F for 30 minutes.

Makes 3 to 6 servings
Source: Championship BBQ Secrets for Real Smoked Food by Karen Putman