Are you looking the best way to use your leftover stuffing from Thanksgiving? Try this Cranberry Sausage Stuffed Mushrooms appetizer recipe!
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5 from 1 vote

Cranberry Sausage Stuffed Mushrooms with Goat Cheese

Are you looking the best way to use your leftover stuffing from Thanksgiving? Try this Cranberry Sausage Stuffed Mushrooms appetizer recipe!
Prep Time30 mins
Cook Time30 mins
Course: Appetizer
Cuisine: American
Servings: 15
Calories: 154kcal
Author: Chrystal Johnson

Ingredients

Instructions

  • Gently clean the mushrooms and remove the stem. Turn over on paper towels to allow them to dry.
  • Cook the sage breakfast sausage in a large skillet, breaking it up into small pieces as it cooks. Once it's cooked through, set the sausage aside and allow it to cool.
  • Add sausage to food processor and pulse until the sausage is fine.
  • In a large mixing bowl, combine the sausage, leftover stuffing, pecans and cranberries. Mix until well combined.
    Sausage mixture in a bowl
  • Add goat cheese and mix until well combined.
    Sausage and stuffing mixture in a bowl
  • Pre-heat your oven to 350 degrees F.
  • Use a spoon or your hand to stuff each mushroom with the filling. Garnish each mushroom with extra pecans or cranberries if you'd like.
    Stuffed mushrooms on a pan
  • Lay the mushrooms out on a parchment paper lined baking sheet then bake the stuffed mushrooms for 20 minutes or until they're cooked through and starting to get a nice golden color to them.
    Sausage cranberry stuffed mushrooms on a pan

Nutrition

Calories: 154kcal | Carbohydrates: 4g | Protein: 6g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 25mg | Sodium: 284mg | Potassium: 96mg | Sugar: 1g | Vitamin A: 145IU | Vitamin C: 0.2mg | Calcium: 19mg | Iron: 0.7mg