Pennsylvania Dutch Sausage Stuffed Mushrooms

Introduction

These Pennsylvania Dutch Sausage Stuffed Mushrooms are bursting with rustic, savory flavor. Grilled on the versatile Arteflame grill, each mushroom cap develops a delicious golden crust while the sausage and herb stuffing becomes juicy and aromatic. Thanks to the Arteflame’s high-temperature center grate and multi-zone griddle cooktop, you can make the entire dish without any pans or an oven—just pure outdoor grilling magic.

Ingredients

• 12 large white mushrooms, stems removed and cleaned
• 1/2 lb Pennsylvania Dutch sausage, casing removed
• 1/3 cup breadcrumbs
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh thyme, chopped
• 2 tbsp grated parmesan cheese
• 2 tbsp unsalted butter, melted
• 1 small garlic clove, minced
• Salt and pepper to taste
• Extra butter for griddle searing

Instructions

Step 1: Fire up the Arteflame Grill

1. Pour a splash of vegetable oil on three paper napkins.
2. Place the soaked napkins into the center of the Arteflame grill.
3. Stack dry firewood on top and light the paper.
4. Allow about 20 minutes for the grill to get hot and ready for grilling.

Step 2: Prepare the Stuffing

1. In a bowl, combine PA Dutch sausage, breadcrumbs, parsley, thyme, parmesan, minced garlic, and melted butter.
2. Season the mix with salt and pepper to taste. Mix well with your hands or a spoon until fully combined.

Step 3: Stuff the Mushrooms

1. Use a spoon to fill each mushroom cap with a generous portion of the sausage mixture.
2. Lightly press the stuffing in so it sets firmly inside each mushroom.

Step 4: Grill the Stuffed Mushrooms

1. Add a pat of butter to the flat cooktop area near the center where it's medium-high heat.
2. Place the stuffed mushrooms stuffing-side up onto the buttered area of the flat top grill cooktop.
3. Grill for 15–20 minutes until the mushrooms are tender and the bottoms are golden—make sure the sausage hits an internal temp of at least 160°F.
4. Use a grill spatula to rotate them slightly during cooking to avoid burning and to ensure even heat.
5. Remove when sausage is fully cooked and let rest for 5 minutes to allow juices to settle.

Tips

• Don’t overstuff your mushrooms—the mixture should sit nicely within the cap without overflowing during grilling.
• Use button or baby portobello mushrooms for a meatier texture.
• Grill near the hot inner ring for the best sear, but avoid placing them directly over the fire unless finishing.
• If your sausage has a high fat content, drain lightly before stuffing to reduce sogginess.
• Remember to remove meats from the grill when they are 15°F below their final desired internal temp as they continue to cook off the grill.

Variations

1. Cheddar Jalapeño: Swap out parmesan for sharp cheddar and mix in finely chopped jalapeños for a spicy kick.
2. Bacon & Chive: Add chopped crispy bacon and replace thyme with chives for deep, smoky flavor.
3. Veggie Delight: Use a plant-based sausage substitute and add sautéed onions and bell peppers to the stuffing.
4. Italian Style: Add sun-dried tomatoes and basil with Italian sausage and mozzarella cheese.
5. Apple Sage: Mix in a touch of grated apple and use sage-laced sausage for a sweet-savory fall twist.

Conclusion

These Pennsylvania Dutch Sausage Stuffed Mushrooms are grilled to golden perfection with no oven or pans required, all thanks to the Arteflame grill’s flat cooktop. Whether you're prepping them as appetizers or a tasty side, they're guaranteed crowd-pleasers with minimal clean-up and maximum flavor.

Best pairings

• Ice cold lager or amber ale
• Grilled asparagus or zucchini strips
• Rustic sourdough or grilled garlic bread
• Sharp mustard dip or creamy horseradish sauce
• Warm German potato salad