SAUSAGE AND CRANBERRY STUFFED MUSHROOMS WITH SAGE

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 

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class="wprm-recipe-ingredient-name" style="box-sizing: inherit;">chopped dried cranberries

 2 tbsp chopped fresh sage

 2 eggs beaten

 1 clove garlic minced

INSTRUCTIONS

1. Preheat your oven to 350 degrees. Lightly grease a large baking sheet, set aside.
2. 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.
3. Pour mixture into a medium sized bowl. Add in cranberries, fresh sage, and eggs. Stir around so all ingredients are well mixed.
4. 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.
5. Spoon the mixture in each mushroom cap.
6. Place inside the oven and bake for 25 minutes, or until mushrooms are browned. Serve hot!

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