24 oz white button mushrooms
1/3 lb hot pork sausage
8 oz cream cheese
BBQ Maestros White's Special Seasoning (to taste)
Salt and pepper (to taste)
Wipe off mushrooms with a damp rag. Pop out stems, reserving both parts.
Chop mushroom stems finely and set aside.
Brown and crumble sausage. Set aside on a plate to cool.
In a bowl, combine cream cheese, white rub, salt and pepper. Add cooled sausage and cooled mushroom stems. Stir mixture together and refrigerate for a short time to firm up.
Smear mixture into the cavity of each mushroom, creating a sizable mound over the top.
Cook on The Good-One Smoker to 225-250 degrees for 30-40 minutes or until brown.