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These stuffed mushrooms are a perfect appetizer for any Fall get-together you may have. They even make a great addition to your Thanksgiving table. They are a quick and easy side dish that everyone will surely love.
Recipe by Anna Chighizola
Products used: Mushroom Sage Olive Oil & Cranberry Pear Balsamic, Cranberry Pear Balsamic Vinegar, Mushroom & Sage Olive Oil
8 ounces Ground Sausage
30 Baby Bella Mushrooms
½ cup diced Apples, peeled
¼ cup chopped Pecans
¼ cup chopped Onions
3 Tbsps SOOC Mushroom Sage Olive Oil
1 Tbsp SOOC Cranberry Pear Balsamic Vinegar
⅓ cup chopped dried Cranberries
2 Eggs, beaten
1 tsp Garlic, minced
Preheat your oven to 350 degrees.
Add 2 Tbsps of the olive oil to a large skillet and cook the sausage. Once cooked, set aside and keep the pan.
Add the onions, apples, and pecans to the pan. Sauté for about 4 minutes or until browned.
Pour mixture into a mixing bowl. Add the cranberries, balsamic vinegar, and eggs. Mix with a spatula until well mixed.
Mix the remaining olive oil and garlic in a separate bowl. Set aside.
Place the mushrooms on the baking sheet. Brush the mushrooms with the olive oil and garlic mixture. Then, fill with the sausage mixture.
Bake for 20 – 25 minutes or until browned. Serve and enjoy!
