Stuffed mushrooms are what appetizer dreams are made of. The maple plank adds a certain je ne sais quoi to the whole thing and presents beautifully on the table.

Total Time: 45-60 min
Servings: 7-10 as an appetizer


  • 2 Maple Grilling Planks
  • 20 large white mushrooms, caps and stems separated
  • 5 Tbsp good olive oil, divided
  • ¾ lb Hot Italian sausage, casings removed
  • ¾ cup Green onions, minced (about 6)
  • 2 cloves Garlic, minced
  • 1 tsp Kosher Salt
  • ½ tsp Black Pepper
  • cup Panko Bread Crumbs
  • ½ cup Cream Cheese
  • cup Parmesan, grated
  • 2 Tbsp fresh Parsley, chopped

Chef's Tip

Prep these ahead of time and just pop them in the oven or on your grill when you’re ready to eat!


  1. Soak grilling planks in warm water for at least 15 minutes and preheat oven to 350˚ F.
  2. Pop the mushrooms stems out of the caps and dice the stems, set aside. Toss the mushroom caps with a few tablespoons of olive oil and set aside. 
  3. Heat a few tablespoons of olive oil in a skillet over medium heat and brown the sausage, 8-10 minutes. Add the chopped mushroom stems and cook a few minutes longer followed by the chopped green onion, garlic, s & p for a few more minutes until everything is fragrant. 
  4. Stir the panko and cream cheese into the sausage mix, stir until the cream cheese melts down and things look creamy.
  5. Remove from heat, mix in parmesan and parsley.
  6. Generously fill each mushroom cap with the sausage mixture and arrange on your soaked planks. 
  7. Bake for 35-45 minutes until done.
  8. Serve immediately and enjoy!

*Keep a spray bottle of water handy in case of flare-ups.

Used in this recipe:

Maple Grilling Plank