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All the cozy flavors of the holiday season in one bite! These Sausage and Cranberry Stuffed Mushrooms with Sage are packed with fall flavors and make the perfect appetizer for Thanksgiving, Christmas, or any festive gathering!! These little bites are guaranteed to disappear fast because everyone will love them!
Cranberries and sausage are a match made in heaven, especially when paired with sage, apples, and a touch of pecans. I love stuffing them into mushrooms because the earthiness of the mushrooms perfectly balances the sweet and savory filling. Add leeks for an extra layer of flavor, and you’ve got a crowd-pleasing appetizer that’s both festive and fun!!
These stuffed mushrooms are perfect for holiday parties or even a cozy dinner at home. They are easy to make ahead and bake right before serving, making your life just a little easier while still impressing everyone!!
What You’ll Love About These Stuffed Mushrooms
- Perfect holiday flavors – Sweet cranberries, savory sausage, earthy mushrooms, and fragrant sage all in one bite!!
- Paleo and Whole30 friendly – Enjoy a guilt-free appetizer without compromising on taste.
- Easy to prep – Make the filling ahead of time and assemble when ready to bake.
- Versatile for any occasion – Ideal for Thanksgiving, Christmas, or a cozy dinner party.
- Crowd-pleaser – Everyone will want seconds of these festive little bites!!
How to Make Sausage and Cranberry Stuffed Mushrooms with Sage
- Prep the mushrooms – Remove stems and carve out extra space if needed. Lightly brush caps with avocado or olive oil and minced garlic. Set aside.
- Cook the sausage – Sauté your choice of ground sausage in a pan over medium heat until fully cooked. Keep warm.
- Add the veggies and extras – Finely chop apples, leeks, and pecans. Toss into the pan with the sausage for a few minutes. Remove from heat and let cool slightly.
- Combine the filling – In a bowl, mix the sausage-apple mixture with chopped cranberries, fresh sage, and whisked eggs to bind the filling.
- Stuff the mushrooms – Spoon the mixture into each mushroom cap.
- Bake to perfection – Roast at 350°F for 25 minutes, or until golden brown and set. Serve warm!!
Tips for the Best Sausage and Cranberry Stuffed Mushrooms
- Chop leeks, apples, and cranberries very fine to ensure every bite is packed with flavor!!
- Prepare the filling ahead of time for easy assembly on the day of your party.
- This recipe is just as festive for Christmas with the beautiful colors of cranberries and sage!
These mushrooms are not only tasty but also a show-stopper on any holiday table!! For a full holiday feast, pair them with my Smoked Thanksgiving Turkey or Instant Pot Mashed Potatoes for the ultimate spread.
These savory stuffed mushrooms are a Thanksgiving must! Make the holiday stress-free with my free Thanksgiving Planning Guide full of tips, prep ideas, and easy ways to enjoy a delicious, organized feast.
If you’re making these Sausage & Cranberry Stuffed Mushrooms with Sage, they’re perfect for your holiday spread, and my Free Holiday Guide has even more festive appetizers, sweet treats, and cozy recipes to make your season extra special.
Sausage and Cranberry Stuffed Mushrooms with Sage
Ingredients
- 8 oz ground sausage
- 30-35 large white button or baby bella mushrooms, stems removed
- 1/2 cup skinned, cored, and chopped apples (really tiny pieces, or even shredded)
- 1/4 cup chopped leeks
- 1/4 cup finely chopped pecans
- 3 tbsp olive oil or avocado oil, divided
- 1/3 cup chopped dried cranberries
- 2 tbsp chopped fresh sage
- 2 eggs, beaten
- 1 clove garlic, minced
Instructions
- Preheat your oven to 350 degrees. Lightly grease a large baking sheet, set aside.
- Heat up a large skillet to medium high heat. Coat with 2 tbsp oil, add sausage and begin to cook. Cook for about 5-7 minutes until cooked through, continuing to break up the sausage with a wooden spoon. Once cooked, set aside. Keep the pan hot.
- Add in leeks, apples, and pecans to the pan. Saute for another 4-5 minutes, or until mixture is fragrant and browned.
- Pour mixture into a medium sized bowl. Add in cranberries, fresh sage, and whisked eggs. Stir around so all ingredients are well mixed.
- Mix the remaining oil with crushed garlic. Place the mushrooms inside the baking sheet, and brush the caps of each mushroom with oil/garlic mixture.
- Spoon the mixture in each mushroom cap.
- Place inside the oven and bake for 25 minutes, or until mushrooms are browned. Serve hot!
What type of apples did you use?
Honeycrisp or Braeburn.
Brought these to Thanksgiving dinner! No leftovers! 😉 Thanks!
Great! So glad you loved them!
Where can I get the sausage that’s Paleo?
Hi Janelle, I use chicken sausage from Trader Joe’s that is Paleo. There are a few out there (found one at Whole Foods the other day as well). You can also get ground beef, pork, or turkey and make a quick blend of seasonings. I’ve used this recipe a few times and love it: https://www.tastesoflizzyt.com/homemade-italian-sausage-seasoning/