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Cranberry and Sausage Stuffed Mushrooms - Our Kind of Wonderful

Cranberry and Sausage Stuffed Mushrooms

If you can’t tell, we are on a big cranberry kick right now. Why did I never know the amazingness that is fresh cranberries? Seriously, they are sooo good. I couldn’t sleep the night before last, and was thinking of all of the things I wanted to make with fresh cranberries, and from that came this recipe. This is the first time I’ve ever made stuffed mushrooms, as, well, I hate mushrooms, and sausage, but K (the husband) says these are divine.

Cranberry and Sausage Stuffed Mushrooms - Our Kind of Wonderful


6-8 oz. sausage (we used Turkey burger breakfast sausage)
1/8 tsp. minced garlic
1/2 cup fresh cranberries
1/2 cup apple juice
1/4 – 1/2 cup pure maple syrup
2 Tbsp. brown sugar
1/2 cup chopped walnuts
32 oz mushrooms, whatever size you want to use to stuff
feta cheese


Preheat oven to 350 degrees.
Brown the sausage in a pan, and add the minced garlic. Set aside.
In a saucepan combine the cranberries, apple juice, maple syrup, brown sugar, and walnut. Bring it to a boil. Add the sausage mixture; stir to combine. Simmer for 10 minutes.
Pull the stems from the mushroom, rinse off, and pat dry. Grab a glass baking dish, spray the bottom with non stick spray, and place the mushrooms in it, stem side up.
Using a spoon, spoon the cranberry sausage mixture into the place where the stems used to be on the mushrooms. Bake for 15 minutes at 350 degrees.
When done, sprinkle feta cheese on the top of the stuffed mushrooms, and enjoy!



Our Kind of Wonderful
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