Cranberry Pear and Sage Stuffed Mushrooms
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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
Rated 5.0 stars by 1 users
Category
Appetizers
Cuisine
American
Author:
Servings
6
Prep Time
20 minutes
Cook Time
25 minutes
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.
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!