Are you looking for a fun appetizer that will appeal to everyone? Then look no further; the Bison Bomb is your answer. With a little work, you can wow your friends with layers of flavor and a beautiful presentation. If you are looking to kick up the flavor a bit, try adding some pineapple pepper jelly to the sausage and mozzarella cheese. Bison makes more than just cool food coolers, we make eating fun.

Bison Bombs

12 Servings


  • Baby Bella Mushrooms
  • Fresh Mozzarella Cheese Pearls
  • Chive and Onion Cream Cheese
  • Bacon (Thinner is actually better)
  • 1lb Breakfast Sausage (Hot for more Flavor)
  • Favorite BBQ Sauce (I like Daigle’s Sweet Hickory Rib Sauce)

Recipe compliments of Kevin Jacques of the University of Que.


Step 1: Gently wash the baby bellas and remove the stem. Scoop about 1tsp of cream cheese into the cavity of the mushroom.

Step 2: Divide sausage into 12 equal portions

Step 3: Flatten out sausage portion into a disc and place the Mozzarella Cheese Pearl into the center

Step 4: Fold sausage around Mozzarella Cheese Pearl and push into the top of the mushroom cap

Step 5: Cut Bacon slab in Half

Step 6: Wrap two of the bacon pieces around the Mushroom and Sausage and place on a wire grate. Place the grate into a disposable aluminum pan.

Step 7: Heat Grill to around 400 degrees

Step 8: Place pan with Bison Bombs into the grill and cook for 1 hour and 15 minutes (or until the Bacon is crispy)

Step 9: After the 1 hour and 15 minutes is up, glaze each Bison Bomb with your favorite BBQ Sauce (we used Daigle’s Sweet Hickory Rib Sauce) and let cook for 15 more minutes

Step 10: Remove and serve

For more great recipes check out the University of Que Website and be sure to follow them on Facebook and Twitter.  This recipe was brought to you by Kevin Jacques of the University of Que and Bison Coolers Field Staff.

Shop Bison coolers, create some appetizers and let the fun begin...