Meet Mary Cressler, writer, recipe developer, photographer for Vindulge and Co-Founder of Ember & Vine Catering.
"There’s nothing more fulfilling than cooking for family and friends, and being in a comfortable setting outside is the ultimate way to bring people together. The Pacific Northwest is filled with regional bounty, from berries and mushrooms to local ranchers, and we want to share all of it. We love pushing others to think creatively about what can be grilled or smoked and to highlight seasonal and regional ingredients and believe that anything you can cook inside on your stove top or oven can be cooked outside on the grill or smoker, and it’s a lot more interesting (and a lot more fun!)." - Mary Cressler
Cranberry and Sausage Stuffed Mushrooms
An easy and elegant recipe for smoked sausage stuffed mushrooms. Start by smoking your sausage, then add it to a savory filling for your stuffed mushrooms. Great for parties or bbq season!
Serving Size: 24 stuffed mushrooms
To Smoke the Sausage
For the Stuffed Mushrooms:
Serve with your favorite Pacific Northwest Pinor Noir.
Meet David Olson, Awarded Live Fire Chef, America Culinary Federation Chef Professional and social media influencer.
Meet Melissa D'Arabian, New York Times bestselling author, Food Network personality and mom of four
Hearth, Patio & Barbecue Association (HPBA), represents and provides professional member services and industry support, for manufacturers, retailers, distributors, representatives, service firms, and allied associates for all types of fireplace, stove, heater, barbecue and outdoor living appliances and accessories. Learn More
©2019 HPBA | All Rights Reserved