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3-4
10 minutes
50 minutes
½ cup parmesan cheese
Preheat the griddle on low heat and set the pellet grill to 350°F.
Remove the mushroom stems, chop them finely, and set the mushroom caps aside.
Add the sausage to the griddle and cook until browned. Add the chopped onion and mushroom stems to the griddle and sauté until softened and caramelized. Season with Blackstone Essentials Blend.
In a large bowl, add the softened cream cheese. Transfer the cooked sausage mixture to the bowl, then add garlic, parmesan cheese, the egg yolk, and another teaspoon of Blackstone Essentials Blend. Mix everything until fully combined.
Fill the mushroom caps with the mixture and place them on a wire rack.
Melt the butter on the griddle and stir in the panko breadcrumbs until evenly coated. Transfer to a bowl and mix in the parmesan cheese.
Top the stuffed mushrooms with the panko mixture. Place them on the pellet grill and cook for 30-40 minutes, or until the topping is golden brown.
Remove the mushrooms from the grill and serve warm. Enjoy!
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