Mushrooms, stuffed with sausage and cheese, then smoked (or baked) to spicy perfection.
Prepare your smoker with your hard wood of choice - heat to 225 degrees F.
Remove stems from mushrooms and set aside
Wash mushrooms and clean out vents with a spoon, being careful not to damage the sides of the mushrooms. No need to be too thorough here; just get most of the vents out.
Pat mushrooms dry and lightly brush them with olive oil. NOTE: Don't toss them in the oil because they will soak up too much of it. Brushing them is best.
Sprinkle mushrooms with kosher salt to taste.
Dice the mushrooms stems you reserved
Shred the Gouda if not already shredded
Add diced stems, Gouda and sausage to bowl and combine. Don't work the mixture too much or it will become gummy.
Portion the sausage mixture into roughly 2 ounce balls and stuff them into the mushrooms, being sure to distribute the mixture as it makes sense (some mushrooms will be a bit larger than others, so will hold more stuffing)
Place stuffed mushrooms onto a baking sheet or similar vessel and place in smoker for 35-40 minutes, until internal temperature is 145. NOTE: These do well in an iron skillet which makes it easy to add a braising liquid if you choose
There are a ton of variations you can try. The calories and macros are estimations that might change based how big your mushrooms are.