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Danny’s Grilled Cheesy Mushroom Poppers

Posted by Solitary Dancer on May 16, 2007

Danny’s Grilled Cheesy Mushroom Poppers

This recipe sounds just lovely. Here’s what Danny’s wife, Marsha, has to say:

This is a appetizer my husband made for all of us at the lake. I gave it my extra special touch though We used foil over top of the grill and placed the stuffed mushrooms on top of a aluminum baking pan and grilled at a low temperature for about a hour. It may vary on other grills. Friends have already requested these for our annual Christmas party.


6-8 servings

2 (8 ounce) packages of large portabello mushrooms
1 lb hot Italian sausage
1 teaspoon black pepper
1 teaspoon italian seasoning
1 teaspoon garlic powder
1/8 teaspoon red pepper flakes
1/4 teaspoon paprika
1 teaspoon minced dried onion flakes
1 teaspoon salt
4 cups kraft pizza mozzarella-cheddar blend cheese, shredded
2 (3 7/8 ounce) cans sliced black olives


1. In a medium size frying pan, brown Italian sausage til no longer pink. Drain well.

2. Add sausage back into frying pan and add all the seasonings. Mix well.

3. Prepare the large mushrooms by scooping out the stem and the insides and reserve.

4. Take half of the scooped out mushrooms and finely chop.

5. In a medium size mixing bowl add sausage, reserved mushrooms, 1 1/2 cup of cheese and black olives. Mix well

6. Preheat grill and line with a small piece of foil.

7. Place mushroom shells on a aluminum baking pan and stuff mushrooms with sausage mixture.

8. Top with rest of cheese.

9. Place baking pan on foil on the grill.

10. Grill on a low temperature for 1 hour.


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