• 12 Medium sized mushrooms, stems removed
  • 2-3 Italian sausages (varies depending on size of mushrooms and sausages)
  • 12 Cubes of Extra Old Cheddar (½ inch cubes)
  • ¼ cup BBQ sauce
  • Bradley Flavour Bisquettes – Apple, Cherry or Maple


  1. Squeeze the raw sausage meat out of the casings. Press some sausage meat into each of the mushroom caps.
  2. Press a cube of extra old cheddar into the sausage meat in each mushroom cap.
  3. Brush with BBQ sauce.
  4. Place the mushroom cap on a Bradley Smoker rack.
  5. Set the smoker to 250°F using Bradley Flavour Bisquettes of choice (apple, cherry, or maple work great).
  6. Smoke the mushroom caps for 2-3 hours.


Recipe by:  Steve Cylka