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Cranberry Pear and Sage Stuffed Mushrooms

Serves

20-25 Mushrooms

Prep Time

30 Minutes

Cook Time

15-20 Minutes

Stuffed mushrooms are a versatile and crowd-pleasing appetizer for any occasion, but they especially shine during the holiday season. This Cranberry Pear and Sage Stuffed Mushrooms recipe blends savory, sweet, and herbaceous flavors into a bite-sized package that’s perfect for festive gatherings. The earthy mushrooms, paired with tart cranberries, sweet pears, and aromatic sage, make for a delightful and elegant appetizer that is sure to impress.

These stuffed mushrooms are perfect for holiday appetizers or as part of a festive buffet. They pair well with sparkling wine or a light, citrusy cocktail. Serve them warm, and watch them disappear quickly from the table!

Tips:

Make ahead: You can prepare the filling and stuff the mushrooms in advance. Simply cover and refrigerate them, then bake right before serving.
For added richness: Try using goat cheese or cream cheese in the filling for a creamy texture that complements the sweetness of the pear and tartness of the cranberries.
For a vegan version: Omit the cheese and use vegan breadcrumbs or add mashed tofu or cashew cream for creaminess.
For a vegetarian version: Substitute chopped walnuts for the sausage.
Add some crunch: Top the mushrooms with toasted pecans or walnuts before baking for a crunchy finish.

These stuffed mushrooms offer a perfect balance of savory and sweet, making them a unique and delicious option for any holiday gathering. The combination of tart cranberries, sweet pears, and aromatic sage makes every bite feel festive and flavorful!

Products used: Mushroom & Sage Olive Oil, Mushroom Sage Olive Oil & Cranberry Pear Balsamic, Cranberry Pear Balsamic Vinegar

Ingredients

20-25 large button or cremini mushrooms, stems removed
2 tablespoons SOOC Mushroom and Sage Olive Oil
2 tablespoons SOOC Cranberry Pear Balsamic Vinegar
1 pear, peeled, cored, and finely diced
1 cup dried cranberries, chopped
1 small onion, diced
2 tablespoons garlic, minced
1 pound sweet or hot sausage, ground
2 cups breadcrumbs
1 cup goat cheese or cream cheese
Salt and pepper, to taste
Grated Parmesan, for topping (optional)

Directions

1. Preheat your oven to 375°F. Line a baking sheet with parchment paper. Clean the mushrooms by gently wiping away any dirt, and carefully remove the stems. Chop the stems finely and set aside.

2. Heat 1 tablespoon of the olive oil in a pan over medium heat. Add the sausage and cook until browned, then drain and set aside. In the same pan, add the remaining olive oil and sauté the diced onion for 3-4 minutes. Add the minced garlic and cook for another minute. Stir in the diced pear and chopped mushroom stems, cooking for about 5 minutes until softened.

3. Stir in the chopped cranberries, cooked sausage, and breadcrumbs. Cook until the mixture is well combined and starts to brown slightly. If using goat cheese or cream cheese, stir it in at this point until melted and creamy. Add the cranberry pear balsamic vinegar and season with salt and pepper.

4. Using a small spoon, carefully fill each mushroom cap with the cranberry-pear filling, pressing gently to pack it in. If desired, sprinkle grated Parmesan on top of each mushroom for a cheesy, crispy finish.

5. Place the stuffed mushrooms on the prepared baking sheet. Bake in the preheated oven for 18-20 minutes, or until the mushrooms are tender and the filling is golden brown. For extra crispness, add a slice of fresh Parmesan on top during the last few minutes of baking.

6. Let the mushrooms cool for a few minutes before serving. Enjoy warm!