Stuffed Mushrooms Dutch Oven Recipe
Stuffed Mushrooms Dutch Oven Recipe
These sausage stuffed mushrooms are rich, savory, and make-ahead—perfect for parties, holidays, or any time you’re entertaining or just because you like them!!!
- 1 Box Mushrooms with stems, break stems off
- 1 lb. Pork Sage Sausage
- 1 Onion – diced
- 1/2 cup Celery – chopped fine.
- 1 Box Pork Stuffing
Directions:
In your 12″ regular Dutch Oven cook your Pork Stuffing, mushroom stems, sausage, onion, and celery. When that is cooked take the mixture out of the Dutch Oven and put into a bowl. Let it cool so you do not burn your fingers. Place the mushrooms heads down into your Dutch Oven and spoon the mixture into the mushroom heads. Now put the lid on your Dutch Oven and go to baking.
In your Volcano Stove us 12 briquettes on the bottom. If you are cooking on a Dutch Oven table use 15 on top and 10 on the bottom of your Dutch Oven . You will see steam coming out from under the lid plus you will smell it too!!
These are VERY, Very Good!!!
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Dutch Oven Checklist
___ Dutch Ovens
___ Lid Lifter
___ Lid Rest
___ Dutch Oven Trivets
___ Charcoal Briquets (Kingsford)
___ Lighter Fluid, and Matches
___ Charcoal Starter
___ Spoons,fork, knife, can opener, cutting board, hot pads, vegetable peeler, and measuring cups and spoons.
___ Aluminum Foil
___ Cook Book
___ Long Tongs
___ Whisk
___ Gloves
___ Storage Bag
___ Paper Towels
___ Dutch Oven Scraper
___ Spray bottle of Vinegar
___ Spray bottle of Oil
___ Don’t forget the Food!!!
Stuffed Mushrooms Dutch Oven Recipe