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.
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.
My Buffalo chicken stuffed mushrooms are good too! Give them a try!
Bratwurst-Stuffed Mushrooms
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.
Nutrition
Nutritional values are approximate.
