Loading...
INGREDIENTS
- 8 oz ground sausage
- 30-35 large white button or baby bella mushrooms stems removed
- 1/2 cup skinned cored, and chopped apples (really tiny pieces, or even shredded)
- 1/4 cup chopped leeks
- 1/4 cup finely chopped pecans
- 3 tbsp olive oil or avocado oil divided
- 1/3 cup chopped dried cranberries
- 2 tbsp chopped fresh sage
- 2 eggs beaten
- 1 clove garlic minced
INSTRUCTIONS
- Preheat your oven to 350 degrees. Lightly grease a large baking sheet, set aside.
- Heat up a large skillet to medium high heat. Coat with 2 tbsp oil, add sausage and begin to cook. Cook for about 2-3 minutes, add in leeks, apples, and pecans. Saute for another 4-5 minutes, or until sausage is cooked completely. Continue to break apart the sausage so there are no big chunks.
- Pour mixture into a medium sized bowl. Add in cranberries, fresh sage, and eggs. Stir around so all ingredients are well mixed.
- Mix the remaining oil with crushed garlic. Place the mushrooms inside the baking sheet, and brush the caps of each mushroom with oil/garlic mixture.
- Spoon the mixture in each mushroom cap.
- Place inside the oven and bake for 25 minutes, or until mushrooms are browned. Serve hot!
Loading...
0 Response to "SAUSAGE AND CRANBERRY STUFFED MUSHROOMS WITH SAGE"
Post a Comment