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!

Cranberry Pear White Balsamic Vinegar Cranberry Pear White Balsamic Vinegar Cranberry Pear White Balsamic Vinegar Cranberry Pear White Balsamic Vinegar Cranberry Pear White Balsamic Vinegar
Sale
Cranberry Pear White Balsamic Vinegar
from $4.00

This white balsamic is clean, crisp, very tart, and boasts a lovely deep rose blush. It has an amazingly fruity, complex bouquet that shines in a multitude of culinary applications. Use to dress fruit or vegetable salads, as a marinade, a glaze for poultry, with sparkling water for a refreshing, fruity spritzer, or even in a mixed drink!

Wild Mushroom and Sage Olive Oil Wild Mushroom and Sage Olive Oil Wild Mushroom and Sage Olive Oil Wild Mushroom and Sage Olive Oil Wild Mushroom and Sage Olive Oil
Sale
Wild Mushroom and Sage Olive Oil
from $4.00

Made with UP Certified Extra Virgin Olive Oil, this oil contains a delicious combination of fresh, herbaceous sage and an array of wild mushrooms, including: cremini, shitake and porcini. The result is a rich, savory experience that can be used in many applications. Try drizzled over cream of mushroom soup, on risotto, roasted potatoes, with poultry, in stuffing, on croutons, over vegetables, and in aioli. Makes an inspired vinaigrette when paired with our Sicilian Lemon white balsamic vinegar.

(ALL NATURAL WITH NO ARTIFICIAL FLAVORS OR ADDITIONAL

INGREDIENTS!)