Cranberry Pear & Sage Stuffed Mushrooms
INGREDIENTS:
20-25 large button or cremini mushrooms, stems removed
2 tablespoons Mushroom and Sage Olive Oil
2 tablespoons 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!
