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Cranberry Pear and Sage Stuffed Mushrooms

Cranberry Pear and Sage Stuffed Mushrooms



  1. Preheat oven to 450 F. 
  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 bread crumbs, 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!

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