Sausage and Cranberry Stuffed Mushrooms with Sage

• Gluten free
• Paleo

• Meat

  • 8 oz Sausage, ground

• Produce

  • 1/2 cup Apples
  • 30 Button or baby bella mushrooms, large white
  • 1/3 cup Cranberries, dried
  • 1 clove Garlic
  • 1/4 cup Leeks
  • 2 tbsp Sage, fresh

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 3 tbsp Olive oil or avocado oil

• Nuts & Seeds

  • 1/4 cup Pecans

Found on wholesomelicious.com

Description

Ingredients

• 8 oz ground sausage
• 30-35 large white button or baby bella mushrooms, stems removed
• ½ cup skinned, cored, and chopped apples (really tiny pieces, or even shredded)
• ¼ cup chopped leeks
• ¼ cup finely chopped pecans
• 3 tbsp olive oil or avocado oil (divided)
• ⅓ cup chopped dried cranberries
• 2 tbsp chopped fresh sage
• 2 eggs, beaten
• 1 clove garlic, minced

Directions

• Preheat your oven to 350 degrees. Lightly grease a large baking sheet, set aside.
• Heat up a large skillet to medium high heat. Coat with 2 tbsp oil, add sausage and begin to cook. Cook for about 2-3 minutes, add in leeks, apples, and pecans. Saute for another 4-5 minutes, or until sausage is cooked completely. Continue to break apart the sausage so there are no big chunks.
• Pour mixture into a medium sized bowl. Add in cranberries, fresh sage, and eggs. Stir around so all ingredients are well mixed.
• Mix the remaining oil with crushed garlic. Place the mushrooms inside the baking sheet, and brush the caps of each mushroom with oil/garlic mixture.
• Spoon the mixture in each mushroom cap.
• Place inside the oven and bake for 25 minutes, or until mushrooms are browned. Serve hot!