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, but you could size them down, using smaller mushrooms, and serve them as appetizers.
To make these bratwurst-stuffed mushrooms even more incredible, grill them over indirect heat on a cedar plank that has been soaked 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!
- 1 pound bratwurst cooked, cut into 1/2" thick pieces
- 4 large mushrooms stems removed
- pepperjack cheese shredded
- pickled jalapeno slices optional
- 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.
Nutritional values are approximate.