Smoked Mushroom Caps

Smoked Mushroom Caps

Smoked Mushrooms Caps is an easy recipe and it will add elegance to any meal. Smoked mushrooms stuffed with smoked sausage, what could go wrong?


12 Medium sized mushrooms, stems removed

2-3 Italian sausages (varies depending on size of mushrooms and sausages)

12 Cubes of extra old cheddar (½ inch cubes)

¼ Cup BBQ sauce

Bradley Flavor Bisquettes – Apple, Cherry, Maple


Squeeze the raw sausage meat out of the casings. Press some sausage meat into each of the mushroom caps.

Press a cube of extra old cheddar into the sausage meat in each mushroom cap.

Brush with BBQ sauce.

Place the mushroom cap on a Bradley Smoker rack.

Set the smoker to 250°F using Bradley Flavor Bisquettes of choice (apple, cherry, or maple work great).

Smoke the mushroom caps for 2-3 hours.

Recipe by: Steve Cylka


Apple Bisquettes for Bradley Smokers

A light, fruity and slightly sweet smoke aroma that pairs with poultry, beef, pork, lamb, and cheese.

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