Sausage Stuffed Mushrooms Smoked on Cedar

Ingredients

4 T olive oil
1 1/2 lbs whole mushrooms
1 lb ground med. Italian sausage
2 large shallots, minced
2 large garlic cloves minced
1/4 c dry sherry
1 large egg
1/2 c bread crumbs
1/2 c grated Parmesan
1/4 c heavy cream
1/4 c packed minced Italian parsley
Salt and ground black pepper

1 Kettle plank by Kelly Craig

Preheat grill to 450° on one side of grill

Preparation

Soak plank thoroughly in warm to hot liquid keeping plank completely submerged for 1 hour.  Remove mushroom stems leaving a well in the cap for stuffing. Mince the stems and set aside.

Heat 2 T of olive oil in a large skillet over medium-high heat. Add the sausage and cook until golden brown (8 to 10 minutes) using a wooden spoon to crumble into small pieces. Use a slotted spoon to transfer the sausage to a large mixing bowl. Do not drain the fat from the skillet.

Reduce heat to medium then add the shallots to the sausage fat and cook until softened (3 to 4 minutes). Add the garlic and sherry and let simmer for 1-2 min.  Add the minced mushroom stems and cook until tender, 5 to 7 min. Add to sausage.

Stir the egg into the shallot-sausage mixture, then add the bread crumbs, Parmesan, cream, and 3 T of parsley to the bowl. Stir until well combined. Season filling with salt, and freshly ground pepper. (You want the mixture to be a little saltier than you think necessary since the mushroom caps will mellow out the flavor.)

Remove plank from water and lightly towel dry then rub cooking surface with olive oil.  Then fill mushroom caps generously with mixture with spoon and place on cooking surface of plank.  Then turn grill down to medium and place plank over direct heat for about 2 minutes till plank begins to smoke.  Then move plank to indirect heat side of grill, close lid and bake for 20 minutes, until hot and golden. Transfer to a serving platter and garnish with the remaining parsley and additional Parmesan. Serve while warm

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