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.
2 Tbsp Cranberry Pear White Balsamic · salt & pepper · grated Parmesan (optional)
Instructions
Heat oven to 375°F; line a sheet pan. Brown the sausage in 1 Tbsp of the Mushroom & Sage oil; drain and set aside.
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.
Stir in the cranberries, sausage, and breadcrumbs until lightly browned. Melt in the goat cheese, then the Cranberry Pear balsamic; season.
Fill each cap, pressing gently. Top with Parmesan if using.
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.
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