Sausage and Cranberry Stuffed Mushrooms with Sage
Servings: 30 mushrooms
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!