Mexican Chipotle Mushroom Boomers

Our Recipes

Mexican Chipotle Mushroom Boomers

This was the winning recipe submitted by our Grill Master, Adam Rosen, for our Cooks in the Field contest.  According to Adam, this seemingly simple recipes has a “wow” factor.  Appetizers are an underrated part of the tailgate experience that can be remedied if you heat up the grill to make something special.  Try these boomers to get your tailgate off to a great start.

Cook Time:
20
Prep Time:
10
Yield:
4-6 servings

Ingredients

2 lbs Baby bellas or other large button mushrooms
1/2 cup Soy sauce or tamari
1/2 cup Water
2 Field Roast Mexican Chipotle Sausages, peeled
4 cloves Garlic, minced
1/2 bunch Fresh parsley, chopped
1 Lemon, juiced
Salt and pepper, to taste

Preparations

Set up the grill for the indirect grilling.

Remove the stems from the mushroom caps (boomers). Mushroom centers can be trimmed with a paring knife to fit a little more sausage in each cap.

Cut the sausage in pieces that will snugly fit inside each cap. This will vary depending on the size of the boomers.

Cover the caps with garlic and parsley. Then pour the soy sauce/water in a rimmed plate or pan. The boomers should be sitting in a pool on the bottom to keep them moist. Squeeze the lemon on top and get ready to grill.

Arrange the boomers on the grill and cook for about 15-20 minutes on indirect heat. Remove and serve.

Mexican Chipotle Mushroom Boomers

comments


Erin Huber

DELISH!!!

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Chris Sheeks

those are awesome!

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Adam Rosen

BOOMERS!

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Tommy McDonald

Nice recipe! Had a chance to make them last week, real simple, very tasty. Look forward to seeing what else you've got up your sleeve.

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Brian Kastner

Looks fabulous. Can't wait to try it. Hope to see more recipes. Go Browns!!

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