Sausage & Cranberry-Stuffed Mushrooms

Preheat oven to 350°. Spray a large rimmed baking sheet with cooking spray.

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.

Bake until mushrooms are browned, about 15 minutes. Garnish with sage, if desired.