Category: Grill & Smoker

Maple Mustard Pork Burgers

License to Grill is one of my all-time favorite TV cooking shows. Aired by Food Network Canada, the show, hosted by Chef Rob Rainford, always contained the best outdoor cooking recipes. Although the show no longer airs, you can find a lot of recipes (like this one for maple mustard pork burgers) from the show at the License to Grill blog. I really miss that show, it was one of the best cooking shows to ever be broadcasted. I think a lot of TV chefs could learn from it.

Maple Mustard Pork Burgers

Goodbye Beef?

When I first took a bite of these wonderful maple mustard pork burgers my first thought was “oh my goodness, I may give up beef burgers”. They’re just that good. The onion and garlic in the patty adds great flavor and keeps the meat tender and moist. The glaze… well, the glaze is absolutely fantastic. It’s a combination of sweet and tangy that gets nice and crusty over a very hot grill. I will be using the glaze on other pork dishes, such as grilled tenderloin or pork sliders.

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Also try my Asian pork burgers. They’re packed with flavor!

Maple Mustard Pork Burgers
Print Pin
5 from 1 vote

Maple Mustard Pork Burgers

When I first took a bite of these wonderful maple mustard burgers my first thought was “oh my goodness, I may give up beef burgers”.
Course Main
Cuisine American
Keyword burgers, maple, mustard, pork
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 473kcal
Author Based on a recipe from Chef Rob Rainford

Equipment

Ingredients

For the burgers

For the glaze

Instructions

For the burgers

  • Combine the meat, onion, garlic, salt and pepper.
  • Form into patties.
  • Fire up your grill for direct cooking.
  • Brush the burgers with the glaze and place over direct heat.
  • Sear, then flip.
  • Brush with more glaze.
  • Continue cooking and glazing, flipping one more time, until the burgers reach 155 F internal temperature and they have a nice crusty exterior.
  • Remove from grill and let rest.
  • Meanwhile, toast the buns as desired.
  • Serve burgers on buns with desired ingredients.

For the glaze

  • Whisk together all ingredients.
  • Don't be shy with the glaze when applying.

Notes

Use hot honey for a slight kick.

Nutrition

Calories: 473kcal | Carbohydrates: 34g | Protein: 24g | Fat: 26g | Saturated Fat: 9g | Cholesterol: 82mg | Sodium: 656mg | Potassium: 440mg | Fiber: 1g | Sugar: 13g | Vitamin A: 15IU | Vitamin C: 2mg | Calcium: 115mg | Iron: 3mg

Nutritional values are approximate.

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Fresh Pasta with Grilled Sausage and Mushrooms

I have to agree with my wife that this fresh pasta with grilled sausage and mushrooms was one of the best main dishes we’ve ever made. Everything was just spot on flavor-wise. From the fresh pasta, to the three different kinds of mushrooms, to the grilled chicken sausage and the rosemary, everything came together. A little heat didn’t hurt either. It’s just there in the back, not out front biting at you.

Fresh Pasta with Grilled Sausage and Mushrooms

Nicely Delicious And Still Easy

I opted to grill the sausage since it was such a fantastic day here in Indianapolis. You can cook them in the skillet before you cook the mushrooms if you’d like. The juices and yum-yums from the sausage will lend even more flavor to the mix.

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Also try my copycat Pizza Hut meaty marinara pasta.

Fresh Pasta with Grilled Sausage and Mushrooms
Print Pin
4 from 1 vote

Fresh Pasta with Grilled Sausage and Mushrooms

This fresh pasta with grilled sausage and mushrooms was one of the best main dishes we’ve ever made. Everything was just spot on flavor-wise. From the fresh pasta, to the three different kinds of mushrooms, to the grilled chicken sausage and the rosemary, everything came together.
Course Main
Cuisine American
Keyword mushroom, pasta, sausage
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 523kcal
Author Based on a recipe from Fine Cooking

Equipment

Ingredients

Instructions

  • Grill the sausage until just done. Do not over-cook.
  • Remove from heat and slice.
  • Heat the oil in a large skillet over medium-high heat. If you opted to not grill the sausage, slice them and cook in the skillet and remove.
  • Add the mushrooms, green onions, rosemary, red pepper flakes, 3/4 teaspoon of salt and 1/2 teaspoon of black pepper.
  • Cook, stirring often, until the mushrooms begin to brown.
  • Add the diced tomatoes, broth and grilled sausage.
  • Bring to a boil, then reduce to a simmer.
  • Cover and let simmer for 5 minutes.
  • Meanwhile, cook the pasta per package instructions. Drain well.
  • Add pasta to the skillet with half of the cheese.
  • Toss to combine.
  • Serve sprinkled with remaining cheese and black pepper, to taste.

Notes

You can substitute your favorite fresh sausage.

Nutrition

Calories: 523kcal | Carbohydrates: 57g | Protein: 32g | Fat: 20g | Saturated Fat: 6g | Cholesterol: 135mg | Sodium: 1419mg | Potassium: 544mg | Fiber: 2g | Sugar: 4g | Vitamin A: 698IU | Vitamin C: 14mg | Calcium: 268mg | Iron: 5mg

Nutritional values are approximate.

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Grilled Pork Tenderloin with Apples and Stuffing

Wow, this grilled pork tenderloin with apples and stuffing turned out great. Although the original recipe called for baking bone-in pork chops, I knew that grilling a marinated pork tenderloin would result in a more tender, juicy dish. We’re big fans of pork tenderloin in this house. When they go on sale, I go to the store and grab a few packs (there are two in a package). Marinating them not only adds great flavor it helps keep the meat tender and moist. There’s no reason to buy a great tenderloin only to dry it out on a grill.

Grilled Pork Tenderloin with Apples and Stuffing

The Perfect Pork Topping

The topping on this grilled pork tenderloin with apples and stuffing is beyond great. It reminds you of eating apple pie and turkey stuffing at the same time. Almost like it was Thanksgiving. The slight sweetness of the apple pie really goes really well with the apple-flavored pork. Don’t worry, it’s not overly sweet at all. And any sweetness is offset by the wonderful pork.

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Also try my grilled pork tenderloin with cantaloupe salsa.

Grilled Pork Tenderloin with Apples and Stuffing
Print Pin
5 from 1 vote

Grilled Pork Tenderloin with Apples and Stuffing

Wow, this grilled pork tenderloin with apples and stuffing turned out great. Although the original recipe called for baking bone-in pork chops, I knew that grilling a marinated pork tenderloin would result in a more tender, juicy dish. 
Course Main
Cuisine American
Keyword apples, grilled, pork, stuffing
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Calories 545kcal
Author Based on a recipe from Kraft

Equipment

Ingredients

Instructions

Note: Total time does not reflect time for marinating.

  • Set up your grill for direct and indirect cooking.
  • Remove pork from brine and shake off excess.
  • Sear pork on all sides over direct heat.
  • Move to indirect heat, turning occasionally, until meat reaches 150 F internal temperature (or more if you don’t like pink pork).
  • Remove pork and cover in foil to rest.
  • While the pork rests, cook the stuffing per the package instructions.
  • Warm the apple pie filling in a small pan.
  • Slice pork and serve topped with the stuffing and apples.

Notes

You can use the lower sugar apple pie filling.

Nutrition

Calories: 545kcal | Carbohydrates: 1g | Protein: 94g | Fat: 16g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 295mg | Sodium: 239mg | Potassium: 1783mg | Fiber: 1g | Sugar: 1g | Vitamin A: 9IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 4mg

Nutritional values are approximate.

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Grilled Kung Pao Chicken and Egg-Fried Rice

Kung Pao chicken is a great thing. Grilling (I used my Weber grill) it makes it an excellent thing. We both really enjoyed how this (easy) grilled Kung Pao chicken and egg-fried rice dish came out. There’s a hint of kick from the chicken cooled by the grilled sweetness of the grilled pineapple. Served over a simple egg-fried rice, this dish hit the spot. Despite just how simple it was to put together, it’s a real winner and something we make often.

Grilled Kung Pao Chicken and Egg-Fried Rice

Let A Grill Basket Do The Work

This grilled Kung Pao chicken and egg-fried rice dish came out tastier and easier to make than I had imagined. I found the best way to cook the chicken, mushrooms and pineapple was to throw them all into a grill basket over high heat after first searing the chicken over direct heat. I am not a fan of mixing raw chicken with anything. I prefer to cook it on its own. I’m guaranteed a properly-cooked protein that way.

Cooking was easy. Cleanup was easy.

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Also try my four-pepper chicken fried rice.

Grilled Kung Pao Chicken and Egg-Fried Rice
Print Pin
4 from 1 vote

Grilled Kung Pao Chicken with Egg-Fried Rice

This grilled Kung Pao chicken and egg-fried rice dish came out tastier and easier to make than I had imagined.
Course Main
Cuisine American
Keyword chicken, fried rice
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 6
Calories 348kcal
Author Based on a recipe from A Spicy Perspective

Equipment

Ingredients

For the Kung Pao Chicken

  • ¼ cup soy sauce
  • 3 tablespoons brown sugar
  • 2 tablespoons rice vinegar
  • 1 tablespoon Sriracha or more
  • 2 cloves garlic minced
  • 1 ½ teaspoons ginger grated
  • 2 teaspoons sesame oil
  • 1 ½ pounds chicken breast boneless, skinless , cut into 1" cubes
  • ½ pound cremini mushrooms
  • 1 whole pineapple cut into 1″ cubes
  • green onions chopped, for garnish

For the egg-fried rice

Instructions

For the Kung Pao Chicken

  • Place the first 7 ingredients into a large resealable baggie along with the chicken.
  • Seal and toss to coat.
  • Let marinade for at least 30 minutes, turning every 15 minutes.
  • Heat grill to high.
  • Add chicken pieces and sear on both sides.
  • Place chicken in a grill basket along with mushrooms and pineapple.
  • Grill over high heat until the mushrooms are tender and the chicken is done.
  • Serve over egg-fried rice, garnished with green onions.

For the egg-fried rice

  • Heat a wok over a high heat and add 1 tablespoon of the oil.
  • Add the eggs and scramble for a few minutes, then remove to a plate.
  • Wipe any egg left from the wok and add the remaining oil.
  • Add the rice and break up and clumps.
  • Add the tomatoes and stir-fry for 3 minutes.
  • Add the eggs back to the wok.
  • Add soy sauce, sesame oil and pepper, to taste.
  • Serve garnished with green onions if desired.

Notes

Serve topped with roasted peanuts for nice crunch.

Nutrition

Calories: 348kcal | Carbohydrates: 28g | Protein: 32g | Fat: 11g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 154mg | Sodium: 1269mg | Potassium: 727mg | Fiber: 1g | Sugar: 7g | Vitamin A: 217IU | Vitamin C: 6mg | Calcium: 44mg | Iron: 2mg

Nutritional values are approximate.

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Deluxe Onion Burgers

I served these fantastic deluxe onion burgers three different ways over three nights. Two were on buns, and one was bun-less. All three versions were absolutely fantastic. The patties have a nice kick to them, thanks to the spicy V8 juice and some sassy Russ & Franks BBQ sauce (substitute your favorite if you can’t find Russ & Franks). The onion soup mix gives them an almost meatloaf like flavor.

My first take on these burgers was topped with Swiss cheese, BBQ sauce, and sautéed mushrooms. Man was this ever one tasty burger. Nice and messy, too. Like I like them!

Deluxe Onion Burgers

Then, I served them topped with BBQ sauce, Swiss and French fried onions.

Deluxe Onion Burgers

Here’s the bun-less take of my deluxe onion burgers! Great comfort food!

Deluxe Onion Burgers

Nice ‘N Spicy

Because of the V8 juice you can use fairly lean ground beef in these burgers without fear of them drying out. If you use spicy V8 you’ll get a wonderful kick to them too! If you don’t like the kick, just go with regular V8 and you’ll still have a wonderful dish!

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Also try my Oklahoma onion smash burgers.

Onion Burgers Version 2.0
Print Pin
4 from 1 vote

Deluxe Onion Burgers

I served these fantastic onion burgers 3 different ways over 3 nights.
Course Main
Cuisine American
Keyword burgers, onion
Prep Time 35 minutes
Cook Time 20 minutes
Total Time 55 minutes
Servings 6
Calories 531kcal
Author Mike

Equipment

Ingredients

For the burgers

For serving

Instructions

  • Make the patties by combining all of the burger ingredients and then forming into 6 patties. Do not overwork the meat or it will fall apart.
  • Refrigerate patties for at least 30 minutes.
  • Grill burgers until done, but do not play with them on the grill. The more you move them around, the better the chances they’ll fall apart. Be gentle!
  • Serve as desired on buns or bunless, with your favorite toppings.

Notes

I like these open-faced with brown gravy over the tops!

Nutrition

Calories: 531kcal | Carbohydrates: 28g | Protein: 31g | Fat: 32g | Saturated Fat: 12g | Trans Fat: 2g | Cholesterol: 107mg | Sodium: 909mg | Potassium: 603mg | Fiber: 1g | Sugar: 4g | Vitamin A: 97IU | Vitamin C: 5mg | Calcium: 119mg | Iron: 5mg

Nutritional values are approximate.

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Hot Italian Sausage with Fresh Corn Polenta

Some folks don’t really care for polenta. I think it is one of the best (and easiest) things to make. What’s not to like about great corn flavor, with cheese and butter? This hot Italian sausage with fresh corn polenta dish has a great combination of creamy corn smoothness and the heat and juiciness of sausages.

Hot Italian Sausage with Fresh Corn Polenta

Shrimp Are Great Too

Grilled shrimp would work great in this too. But you cannot beat this hot Italian sausage with fresh corn polenta just like it is.

So is there a difference between polenta and grits? Apparently, yes, but there are lots of thoughts on the subject. I usually use cornmeal, and for dishes like this one, I prefer a coarser variety when I can find it.

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Also try my fresh pasta with grilled sausage and mushrooms.

Hot Italian Sausage with Fresh Corn Polenta
Print Pin
5 from 1 vote

Hot Italian Sausage with Fresh Corn Polenta

This hot Italian sausage with fresh corn polenta dish has a great combination of creamy corn smoothness and the heat and juiciness of sausages.
Course Main
Cuisine American
Keyword grits, Italian, polenta, sausage
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 6
Calories 1143kcal
Author From Fine Cooking

Equipment

Ingredients

  • Kosher salt
  • 2 cups cornmeal yellow stone-ground
  • 3 cups corn kernels about 2 cans if you don’t have fresh on hand
  • 4 tablespoons unsalted butter
  • ½ cup Parmigiano-Reggiano cheese freshly grated, plus more for shaving
  • 12 links hot Italian sausage
  • 2 tablespoons parsley chopped

Instructions

  • Bring 7 cups of water to boil in a large pot. Add salt.
  • While whisking the water, slowly pour in the cornmeal.
  • Keep whisking until the mixture begins to thicken, about 3-4 minutes.
  • Reduce the heat to medium low and let the cornmeal cook, stirring occasionally, for 20 minutes. If the mixture gets too thick, add just a bit of hot water, stir, and add more water in small quantities if needed.
  • Add in the fresh corn and stir.
  • Continue cooking until the cornmeal is smooth and no longer gritty, 10-15 more minutes.
  • Add the butter and cheese and stir.
  • Add more salt to taste if desired.
  • Grill sausages until done.
  • Let rest 5 minutes then cut into thirds.
  • Spoon cornmeal onto plates and top with the sausages.
  • Garnish with parsley and a few cheese shavings and serve.

Notes

You can use non-spicy sausages instead if you like.

Nutrition

Calories: 1143kcal | Carbohydrates: 55g | Protein: 42g | Fat: 84g | Saturated Fat: 32g | Trans Fat: 1g | Cholesterol: 196mg | Sodium: 1927mg | Potassium: 868mg | Fiber: 7g | Sugar: 3g | Vitamin A: 448IU | Vitamin C: 8mg | Calcium: 150mg | Iron: 5mg

Nutritional values are approximate.

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Grilled Sweet-n-Spicy Chicken Thighs

Nothing beats the tenderness of grilled boneless, skinless chicken thighs. This simple recipe for grilled sweet-n-spicy chicken thighs brings a little spiciness and a little sweetness. Although you could use the rub and glaze on white meat chicken or even pork, it works best with the richness of a chicken thigh. Moist and tender doesn’t even come close to describing this chicken. And ‘flavorful’ doesn’t do it justice enough. The rub has just a slight spiciness to it. Nothing too strong, but you’ll get a hint of it. The glaze is simple yet it brings a bit of sweetness and tartness.

Grilled Sweet-n-Spicy Chicken Thighs

Any Chicken Will Do

I prefer boneless skinless chicken when I make something like these grilled sweet-n-spicy chicken thighs. You could substitute boneless skinless chicken breasts instead. I would recommend butterflying them first. That way you get nice even cooking. Those big breasts are easy to overcook on the outside if you don’t butterfly them first.

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Also try my grilled Dijon chicken thighs and my grilled honey-rosemary thighs. For low-and-slow, try my awesome smoked chicken thighs.

Grilled Sweet-n-Spicy Chicken Thighs
Print Pin
5 from 1 vote

Grilled Sweet-n-Spicy Chicken Thighs

Nothing beats the tenderness of grilled boneless, skinless chicken thighs. This simple recipe for grilled sweet-n-spicy chicken thighs brings a little spiciness and a little sweetness.
Course Main
Cuisine American
Keyword chicken thighs, grilled, spicy, sweet
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 444kcal
Author Based on a recipe from Traeger Grills

Equipment

Ingredients

For the chicken

  • 2 pounds boneless skinless chicken thighs, trimmed of any large pieces of fat
  • 1 tablespoon olive oil

For the rub

For the glaze

Instructions

  • Prepare your grill for direct and indirect cooking.
  • Place the chicken into a large bowl and drizzle with the oil.
  • Toss to coat.
  • Combine the rub ingredients in a small bowl.
  • Sprinkle over the chicken, tossing as you go.
  • Grill chicken over direct heat 2-3 minutes per side just long enough to get grill marks and a little color.
  • Remove to indirect heat and cool until internal temperature reaches 155 F.
  • Microwave the honey in a bowl or cup for 20 seconds. Stir in the vinegar.
  • Reserve 2 tablespoons of the glaze.
  • Brush remaining glaze (you may not need all of it), over the chicken as it cooks to completion, 165 F internally.
  • Serve chicken drizzled with reserved glaze.

Notes

Substitute hot honey in the glaze for a tasty kick.

Nutrition

Calories: 444kcal | Carbohydrates: 37g | Protein: 51g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 143mg | Sodium: 748mg | Potassium: 933mg | Fiber: 1g | Sugar: 35g | Vitamin A: 489IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 2mg

Nutritional values are approximate.

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Smoked Or Grilled Asian Ribs

The BBQ Pit Boys make some amazing food. They’ll grill anything, and no matter what it is, it’ll look great and taste great. Like these smoked or grilled Asian ribs. Go spend a few hours at their site and watch all of their videos. You’ll see what I mean.

Smoked (Or Grilled) Asian Ribs

Amazing Ribs With A Different Flavor

I picked up a few racks of ribs the other day. I had been jonesin’ for Asian chicken wings, but since I had ribs, I had to take a slightly different route… And luckily for me, the BBQ Pit Boys already had a technique for grilled Asian ribs.

These ribs came out with a great Asian flavor, almost like Teriyaki. If you’re smoking them, go light on the smoke. You don’t want a strong wood to fight with the great Asian taste.

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Also try my slow cooker Vietnamese ribs.

Smoked (Or Grilled) Asian Ribs
Print Pin
5 from 1 vote

Smoked (Or Grilled) Asian Ribs

These ribs came out with a great Asian flavor, almost like Teriyaki. If you’re smoking them, go light on the smoke. You don’t want a strong wood to fight with the great Asian taste.
Course Main
Cuisine American
Keyword Asian, grilled, ribs, smoked
Prep Time 2 hours
Cook Time 6 hours
Total Time 8 hours
Servings 8
Calories 751kcal
Author Based on a recipe from the BBQ Pit Boys

Ingredients

  • 2 racks pork ribs St. Louis-style, trimmed, membrane removed

For the marinade/basting sauce

Instructions

  • Place the ribs in a large resealable baggie or container.
  • Combine all of the marinade ingredients.
  • Add all but 1 cup of the marinade.
  • Seal and toss to coat.
  • Marinate for 2 hours.
  • Set up your smoker for cooking at 225 F.
  • Smoke the ribs for about 6 hours, basting with the reserved marinade every 15 minutes during the last hour.
  • Let rest before slicing.

Notes

Have some napkins nearby.

Nutrition

Calories: 751kcal | Carbohydrates: 23g | Protein: 40g | Fat: 55g | Saturated Fat: 17g | Trans Fat: 1g | Cholesterol: 183mg | Sodium: 3153mg | Potassium: 708mg | Fiber: 2g | Sugar: 10g | Vitamin A: 107IU | Vitamin C: 3mg | Calcium: 76mg | Iron: 3mg

Nutritional values are approximate.

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Grilled Sweet Potatoes with Pecan Butter

These grilled sweet potatoes with pecan butter are a favorite Thanksgiving dish for us. It’s a bit sweet, a lot easy, and very tasty. You can make it ahead of time and cook it on-site, in the oven or on a grill (which is how I do it). The beauty of cooking sides on the grill at Thanksgiving is that it helps free up the oven, which is so often crammed full of food. These potatoes come out slightly sweet, but with a nice edge thanks to the onion. Sweet potatoes and onion make for a wonderful combination.

Grilled Sweet Potatoes with Pecan Butter

Two Easy Steps

There are basically two parts to these potatoes. First, you grill the potatoes and sweet onions and a bit of oil in foil packets until they are tender. Then, you spoon on a sweet nutty cinnamony topping and let that get all melty happy. Serve them up in the foil packets or put them into a large bowl and serve family style.

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I also make a spiral version of these grilled sweet potatoes with pecan butter.

Grilled Sweet Potatoes with Pecan Butter
Print Pin
5 from 1 vote

Grilled Sweet Potatoes with Pecan Butter

These grilled sweet potatoes with pecan butter are a favorite Thanksgiving dish for us. It’s a bit sweet, a lot easy, and very tasty. You can make it ahead of time and cook it on-site, in the oven or on a grill (which is how I do it). 
Course Side
Cuisine American
Keyword butter, grilled, pecans, sweet potatoes
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6
Calories 407kcal
Author Mike

Ingredients

  • 4 large sweet potatoes peeled and cut into 1/4″ thick slices
  • 1 large sweet onion sliced thin and separated into rings
  • 3 tablespoons vegetable oil
  • ⅓ cup unsalted butter softened
  • 2 tablespoons light brown sugar
  • ¼ teaspoon kosher salt
  • ¼ teaspoon cinnamon
  • ¼ cup pecans toasted, chopped

Instructions

  • Preheat grill to medium, about 425 degrees.
  • Place potato slices and onion rings on a large sheet of aluminum foil.
  • Brush with oil.
  • Place another sheet of foil over potatoes and seal along edges.
  • Place on grill for 20-30 minutes or until potatoes are fork tender.
  • In a small bowl, mix the butter, sugar, salt and cinnamon.
  • Stir in pecans.
  • Open packets and top with pecan butter.
  • Serve.

Notes

Do not cook the packets over direct heat or the potatoes will tend to burn.

Nutrition

Calories: 407kcal | Carbohydrates: 54g | Protein: 4g | Fat: 20g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 228mg | Potassium: 855mg | Fiber: 8g | Sugar: 16g | Vitamin A: 32475IU | Vitamin C: 8mg | Calcium: 89mg | Iron: 2mg

Nutritional values are approximate.

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Bratwurst-Stuffed Mushrooms

I glanced into the fridge while trying to think of something for dinner, and noticed that I had a few bratwurst leftover from a recent cookout. I was going to just slice them and serve them with some spicy mustard for dipping, but I wanted something a bit more… different. So I added them to some portobella caps along with a few other goodies. I served these bratwurst-stuffed mushrooms as a main dish. Instead, you could size them down, using smaller mushrooms, and serve them as appetizers.

Bratwurst-Stuffed Mushrooms

Try These Variations, Too!

To make these bratwurst-stuffed mushrooms even more incredible, grill them over indirect heat on a cedar plank. Soak the plank in water ahead of time for 30 minutes. The cedar really adds an amazing flavor. You can also substitute other types of sausage, like andouille (my favorite), Spanish chorizo, or smoked sausage.

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My Buffalo chicken stuffed mushrooms are good too! Give them a try!

Bratwurst-Stuffed Mushrooms
Print Pin
4 from 1 vote

Bratwurst-Stuffed Mushrooms

I served these bratwurst-stuffed mushrooms as a main dish, but you could size them down, using smaller mushrooms, and serve them as appetizers.
Course Main
Cuisine American
Keyword bratwurst, mushroom
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Calories 1531kcal
Author Mike

Ingredients

  • 1 pound bratwurst cooked, cut into 1/2" thick pieces
  • 4 large mushrooms stems removed
  • pepperjack cheese shredded
  • Pickled jalapenos sliced. optional

Instructions

  • Fill insides of mushrooms with the bratwurst.
  • Top with cheese.
  • Cook on grill over indirect heat until mushrooms start to soften, about 15 minutes. Alternatively, you can cook them in a 350 F oven.
  • Serve topped with jalapeno slices.

Notes

Use smaller mushrooms to make bite-sized appetizers.

Nutrition

Calories: 1531kcal | Carbohydrates: 16g | Protein: 65g | Fat: 133g | Saturated Fat: 45g | Cholesterol: 336mg | Sodium: 3842mg | Potassium: 1871mg | Fiber: 1g | Sugar: 2g | Vitamin A: 27IU | Vitamin C: 2mg | Calcium: 130mg | Iron: 3mg

Nutritional values are approximate.

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