Cranberry & Sausage Stuffed Mushrooms

Makes 2 dozen


24 Large White Mushrooms, stems removed

¼ Cup Paradise Meadow Julienne Cooking & Baking Dried Cranberries

¼ cup pine nuts

8 pitted Spanish Green Olives, chopped

2 handfuls of flat-leaf parsley, chopped

2 cloves garlic, chopped

1 pound Italian Sausage, casings removed

¾ cup Parmigiana, divided

½ cup Extra Virgin Olive Oil, divided

1 cup panko bread crumbs

Salt & Pepper

Red Pepper Flakes


Preheat oven to 400⁰F.

To make the stuffing, put the olives, pine nuts, parsley, and garlic on a cutting board. Chop and place in a mixing bowl. Add the sausage, cranberries and 1/2 cup of the cheese. Drizzle the stuffing with about 1/4 cup of olive oil to moisten and season with salt, pepper, and red pepper flakes; mix well with your hands to combine. Put the bread crumbs in another bowl, drizzle with a bit of olive oil and add 1/4 cup of the Parmigiana; season with salt and pepper.

Oil the bottom and sides of an earthenware or casserole dish, which is large enough to hold all the mushrooms in a single layer. Arrange the mushrooms snugly in the pan, cap-side down; season the insides with salt and pepper and drizzle with olive oil. Stuff each mushroom with a generous spoonful of the sausage stuffing and sprinkle the bread crumbs on top; drizzle with even more oil. Bake for 20 minutes until the stuffing is browned and the mushrooms soft, rotating the dish periodically for even cooking.

Tips and tricks for cooking & baking with cranberries.