Stuffed Mushroom Caps

Stuffed Mushroom Caps
A simple and classy appetizer or a clever way to use up your Thanksgiving leftovers!

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


1 ½ lbs White Button Mushrooms (larger for side dish/first course, smaller as appetizer)
1 large Portobello Mushroom, wiped clean then roughly chopped
1 lb bulk Sweet Sausage OR leftover stuffing, turkey, mashed potatoes, cranberry sauce
1 Egg
¼ cup + 2 Tbsp unseasoned Breadcrumbs
2 Tbsp roughly chopped fresh Parsley
1 tsp Italian seasoning
3 Tbsp SOOC Cranberry Pear White Balsamic Vinegar
¼ cup + more to grease/drizzle SOOC Wild Mushroom & Sage Olive Oil
SOOC Sicilian Sea Salt, to taste
Freshly ground Black Pepper, to taste
2 Tbsp grated Parmesan cheese


Preheat the oven to 450℉. Brush a sheet pan with some of the Mushroom & Sage Olive Oil.

Wipe the button mushrooms clean with a paper towel. Remove the stems, careful not to break the mushroom cap. Use a paring knife if they do not separate easily. Chop the stems and put them into a large bowl. Lay the mushroom caps on the prepared baking sheet.

Add to the chopped stems the sausage (or a mix of your favorite leftovers), chopped portobello, egg, ¼ cup of breadcrumbs, parsley, seasoning, Cranberry Pear Balsamic, ¼ cup of Mushroom & Sage Olive Oil, and salt and pepper to taste. Stuff each mushroom cap with some of the filling, evenly distributing the mixture between the caps and packing it onto the mushrooms. Mix the remaining breadcrumbs with the Parmesan cheese. Top each mushroom with a bit of the breadcrumb mixture then drizzle each with more Mushroom & Sage Olive Oil.

Bake in the oven for 20-30 minutes, depending on the size of your mushroom caps, until the filling has cooked through and the mushrooms are tender. Serve hot or at room temperature.