Sausage & Cranberry-Stuffed Mushrooms
 
Makes 8 to 10 servings
Ingredients
  • 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
Instructions
  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.
Recipe by Southern Lady Magazine at https://southernladymagazine.com/sausage-cranberry-stuffed-mushrooms-recipe/