Sausage Stuffed Mushroom Recipe
This sausage stuffed mushroom is a perfect warm appetizer or side dish. It will keep your guests satisfied until the big holiday meal is ready or can be a unique compliment to the traditional fair for Thanksgiving.
Servings 20 mushroom cups
Calories 37 kcal
1 tbsp olive oil 5 oz ground sausage ¼ cup onion chopped ¼ cup red bell pepper chopped 1 clove garlic minced ½ cup apple diced in very small pieces 1/3 cup dried cranberries chopped 2 tbsp fresh sage chopped 2 eggs beaten Salt and black pepper 25 large white button mushrooms stems removed
Preheat your oven to 350F degrees. Line a baking sheet with parchment paper and set aside.
Pour olive oil into a large cast iron skillet over medium high heat.
Add sausage and using a wood spoon break into coarse pieces. Cook until brown. It’s about 5-6 minutes. Then, set it aside, but leaving fat in the skillet.
In the same skillet, add onions and green bell pepper; cook until they’re soft, 3-5 minutes. Add garlic and cook for 30 seconds.
Add diced apple, sage and salt and pepper to taste. Cook for 1 minute and add dried cranberry. Cook for 2-3 minutes. Stir occasionally.
Pour mixture into a medium sized bowl and let it cook for about 5 minutes. Add eggs and stir everything well to combine.
Place the mushrooms inside the baking sheet, and brush the caps of each mushroom with oil.
Spoon the sausage mixture in each mushroom cap.
Place the mushroom caps inside the oven and bake for 25 minutes, or until mushrooms are golden and browned. Remove from the oven and top with chopped sage.
Serving: 1 /20 | Calories: 37 kcal | Carbohydrates: 4 g | Protein: 1 g | Fat: 2 g | Saturated Fat: 1 g | Monounsaturated Fat: 1 g | Cholesterol: 21 mg | Sodium: 200 mg | Potassium: 69 mg | Fiber: 1 g | Sugar: 2 g