Cranberry-Pear & Sage Stuffed Mushrooms

Savory, sweet, and herbaceous in one bite — these stuffed mushrooms are a holiday-table showstopper that vanish fast. Earthy caps, a sausage-and-sage filling, tart cranberries, sweet pear.

Ingredient Spotlight. We build the filling on our Wild Mushroom & Sage Infused Olive Oil, doubling the earthy-herbal flavor, and finish it with our Cranberry Pear White Balsamic Vinegar — bright, fruity, and made for this exact autumn combination.

Ingredients

• 20–25 large cremini or button mushrooms, stems removed and chopped
• 2 Tbsp Wild Mushroom & Sage Olive Oil (divided)
• 1 lb sweet or hot sausage · 1 small onion, diced · 2 Tbsp garlic, minced
• 1 pear, peeled and finely diced · 1 cup dried cranberries, chopped
• 2 cups breadcrumbs · 1 cup goat cheese (or cream cheese)
• 2 Tbsp Cranberry Pear White Balsamic · salt & pepper · grated Parmesan (optional)

Instructions

1. Heat oven to 375°F; line a sheet pan. Brown the sausage in 1 Tbsp of the Mushroom & Sage oil; drain and set aside.
2. In the same pan, add the remaining oil and soften the onion, 3–4 minutes. Add garlic (1 min), then the pear and chopped mushroom stems; cook ~5 minutes.
3. Stir in the cranberries, sausage, and breadcrumbs until lightly browned. Melt in the goat cheese, then the Cranberry Pear balsamic; season.
4. Fill each cap, pressing gently. Top with Parmesan if using.
5. Bake 18–20 minutes, until tender and golden. Cool a few minutes and serve warm.

Chef's Notes

• Make the filling a day ahead; stuff and bake just before serving.
• Toasted walnuts on top add a lovely crunch.

Make It Yours

• Vegetarian: swap the sausage for chopped toasted walnuts.

Allergens: contains gluten and dairy.

That Cranberry Pear balsamic is a seasonal favorite — come taste it at the shop.