Cranberry Pear and Sage Stuffed Mushrooms

November 3, 2020

Cranberry Pear & Sage Stuffed Mushrooms at The Little Shop of Olive Oils

When you want something that feels indulgent but still earthy and comforting, these Cranberry Pear & Sage Stuffed Mushrooms deliver the perfect bite. Each cap is filled with a savory sausage and portobello blend, brightened with the fruity tang of Cranberry Pear White Balsamic and deepened with the herbal notes of Wild Mushroom & Sage Premium Olive Oil.

They’re hearty enough for a light meal or elegant enough to serve as an appetizer at your next holiday gathering. The sweet-savory balance makes them irresistible — and they disappear fast from any table.

Serve these golden, aromatic bites straight from the oven with a drizzle of extra olive oil and a sprinkle of fresh parsley for that restaurant-quality finish, right from your own kitchen.

Cranberry Pear & Sage Stuffed Mushrooms

Savory sausage-stuffed mushrooms with portobello, herbs, and a splash of Cranberry Pear White Balsamic for a tangy twist — rich, flavorful, and perfect for holiday entertaining.

Author: https://shopevoo.com
Prep Time: 20 minutes
Cook Time: 25 minutes
Servings: 6
Category: Appetizers
Cuisine: American

Ingredients

1 ½ lbs full mushrooms
1 large portobello mushroom (roughly chopped)
3 Tbsp Cranberry Pear White Balsamic Vinegar
¼ cup Wild Mushroom & Sage Premium Olive Oil, plus more for drizzling
1 lb sweet or hot sausage
⅓ cup unseasoned breadcrumbs (divided)
2 Tbsp chopped parsley
1 tsp Tuscan Blend
Himalayan Sea Salt, to taste
Ground pepper, to taste
2 Tbsp freshly grated Parmesan cheese
1 egg

Directions

Preheat oven to 450°F.
Remove stems from the mushrooms and place the caps on a baking sheet. Drizzle with Wild Mushroom & Sage Olive Oil.
Chop the mushroom stems and combine with sausage, portobello, egg, ¼ cup breadcrumbs, parsley, Tuscan Blend, Cranberry Pear White Balsamic, olive oil, salt, and pepper.
Spoon the mixture into each mushroom cap.
Mix Parmesan cheese with remaining breadcrumbs and sprinkle over each stuffed mushroom.
Bake for 20–30 minutes, or until tops are golden brown.
Serve warm and drizzle lightly with Wild Mushroom & Sage Olive Oil. Enjoy!