All the delicious flavors of the Holiday season in 1 super yummy bite! These easy Sausage and Cranberry Stuffed Mushrooms with Sage are filled with so many delicious fall flavors, and make the perfect appetizer for the holidays. Paleo and Whole30 approved, and sure to be devoured by all!
Well hello cranberries, I am so glad it is finally that time of year for you to get in my belly! You pair oh so well with sausage, sage, and apples. I think I’ll just stuff you all in a mushroom so I can enjoy a happy party in my mouth. Speaking of parties, how about adding these festive little appetizers to your table?
These are the thoughts that run through my head after being asked to bring an appetizer to yet another Halloween party. I love Halloween, but after several weekends celebrating, I was already thinking ahead to Thanksgiving (I guess I need to work on that whole “being present” thing that I often preach…..bad yoga teacher!!).
My Thanksgiving feast is so yummy, that I was eager to share it with others on Halloween. In the form of Mushrooms. My absolute favorite stuffing is made with apples, cranberries, sausage, and sage. So I shoved it in a mushroom. It was ridiculously yummy. And you’ll love it. We all did!
The earthiness of mushrooms really adds to the sausage-cranberry combo. A perfect amount of sweetness and flavor. Did I mention the leeks and pecans? They are perfect here too. The surprises keep coming!
How to make Sausage and Cranberry Stuffed Mushrooms with Sage:
Gather up these ingredients:
- ground sausage (can use turkey or chicken)
- large mushroom caps
- avocado oil or olive oil
- dried cranberries
- fresh sage
- minced garlic
- Preheat the oven to 350 degrees F. Remove the stems from your mushrooms. You may also have to cut into them a bit more to create more room for the stuffing! Lightly brush each cap with oil and garlic. Set aside.
- Make the filling: start by cooking the sausage in a large saucepan over medium heat. Cook for about 5-7 minutes, or until completely cooked through. Move to the side and keep the pan hot.
- Chop up your apples and leeks very fine, and toss in the skillet. After a few minutes, add in finely chopped pecans. Saute for another few minutes, then remove from heat.
- In a bowl, combine the sausage, apple mixture, dried cranberries, sage, and whisked eggs. Place the filling in each cap.
- Bake for 25 minutes until set, roasted, and golden brown around the edges. Serve hot!
A few notes:
Be sure to cut up the leeks and apples into tiny pieces!! I even chopped up the dried cranberries. Mix the entire medley together, and add in 2 whisked eggs to help bind the mixture while baking.
You can easily prepare these ahead of time, and bake right before serving.
The thought also occurred to me that the sage and cranberries look very festive for Christmas. I can’t wait to make these several times in December! You are going to LOVE them!!
Sausage and Cranberry Stuffed Mushrooms with Sage
- 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
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!