Smoked Stuffed Mushrooms



  • 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.