Sausage & Cranberry-Stuffed Mushrooms

Sausage & Cranberry-Stuffed MushroomsThese Sausage & Cranberry-Stuffed Mushrooms are a sumptuous appetizer.

Sausage & Cranberry-Stuffed Mushrooms
Makes 8 to 10 servings
  • 1 tablespoon olive oil
  • ½ pound ground sausage
  • ¼ cup finely chopped pecans
  • 1 clove garlic, minced
  • ½ teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 1 large egg, lightly beaten
  • ⅓ cup sweetened dried cranberries
  • 2 tablespoons chopped fresh sage
  • 40 small white mushrooms, stemmed (about 3 [8-ounce] containers)
  • Garnish: fresh sage leaves
  1. Preheat oven to 350°. Spray a large rimmed baking sheet with cooking spray.
  2. In a large skillet, heat oil over medium-high heat. Add sausage, pecans, garlic, salt, and pepper; cook, stirring occasionally, until sausage is browned and crumbly, 4 to 5 minutes. Remove from heat; stir in egg, cranberries, and sage until fully combined. Divide sausage mixture among mushroom caps.
  3. Bake until mushrooms are browned, about 15 minutes. Garnish with sage, if desired.

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