Cranberry Pear and Sage Stuffed Mushrooms

Ingredients:

• 1 1/2 lbs. full mushrooms
• 1 large portobello mushroom (roughly chopped)
• 3 Tbsp Cranberry Pear White Balsamic Vinegar
• 1/4 cup+ Wild Mushroom & Sage Premium Olive Oil (+ for drizzling)
• 1 lb. sweet or hot sausage
• 1/3 cup unseasoned breadcrumbs (divided)
• 2 Tbsp parsley (chopped)
• 1 tsp Tuscan Blend 
• Himalayan Sea Salt (to taste)
• Ground pepper (to taste)
• 2 Tbsp freshly grated Parmesan cheese
• 1 egg

Directions:

1. Preheat oven to 450℉
2. Remove the stems from the mushroom and put the mushroom caps on a baking sheet drizzled with the Wild Mushroom and Sage Olive Oil. 
3. Chop the mushroom stems. Mix with the sausage, portobello, egg, 1/4 cup of breadcrumbs, parsley, seasoning, balsamic, olive oil, salt and pepper. 
4. Add the filling to each mushroom cap.
5. Mix the Parmesan cheese with the breadcrumbs and sprinkle over each mushroom cap. 
6. Bake for 20-30 minutes until the tops of the stuffed mushrooms are golden brown. Serve immediately. Enjoy!