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Cranberry Pecan Stuffed Mushrooms

These Cranberry Pecan Stuffed Mushrooms with Goat Cheese are a tasty holiday appetizer that will impress your guests.

These Cranberry Pecan Stuffed Mushrooms with Goat Cheese are a tasty holiday appetizer that will impress your guests.

Stuffed mushrooms are always such a hit at dinner parties and these are stuffed with favourite holiday flavours.

These mushrooms are sure to be quick to go and are super easy to make. Enjoy!

These Cranberry Pecan Stuffed Mushrooms with Goat Cheese are a tasty holiday appetizer that will impress your guests.

Looking for More Recipes with Pecans

Check out more of my favourite pecan recipes!

Bake a delicious dessert with this foolproof recipe for ooey gooey pecan pie bars. Perfect for holidays and special occasions!

These Cranberry Pecan Stuffed Mushrooms with Goat Cheese are a tasty holiday appetizer that will impress your guests.
These Cranberry Pecan Stuffed Mushrooms with Goat Cheese are a tasty holiday appetizer that will impress your guests.

Cranberry Pecan Stuffed Mushrooms with Goat Cheese

Ingredients:

16 oz sage breakfast sausage, ground
1 cup herb boxed stuffing
¼ cup cranberries
¼ cup pecans
4 oz cranberry goat cheese

Directions:

Clean mushrooms and take the stem out. Turn over on paper towels to allow them to dry.

Cook the sage breakfast sausage in a large skillet. Allow sausage to cool.

Add sausage to food processor and pulse until the sausage is fine.

Cook stuffing per box directions.

In a large bowl, combine sausage, stuffing, pecans and cranberries. Mix well.

Add goat cheese and mix well.

Use a spoon or your hand to stuff each mushroom. Garnish each mushroom with extra pecans or cranberries if desired.

Bake mushrooms for 20 minutes at 350 degrees.

These Cranberry Pecan Stuffed Mushrooms with Goat Cheese are a tasty holiday appetizer that will impress your guests.
Cranberry Pecan Stuffed Mushrooms with Goat Cheese

Cranberry Pecan Stuffed Mushrooms with Goat Cheese

Ingredients

  • 16 oz sage breakfast sausage, ground
  • 1 cup herb boxed stuffing
  • ¼ cup cranberries
  • ¼ cup pecans
  • 4 oz cranberry goat cheese

Instructions

  1. Clean mushrooms and take the stem out. Turn over on paper towels to allow them to dry.
  2. Cook the sage breakfast sausage in a large skillet. Allow sausage to cool.
  3. Add sausage to food processor and pulse until the sausage is fine.
  4. Cook stuffing per box directions.
  5. In a large bowl, combine sausage, stuffing, pecans and cranberries. Mix well.
  6. Add goat cheese and mix well.
  7. Use a spoon or your hand to stuff each mushroom. Garnish each mushroom with extra pecans or cranberries if desired.
  8. Bake mushrooms for 20 minutes at 350 degrees.

Nutrition Information:

Serving Size:

1 grams

Amount Per Serving: Unsaturated Fat: 0g

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These Cranberry Pecan Stuffed Mushrooms with Goat Cheese are a tasty holiday appetizer that will impress your guests.

Brenda W. Elmore

Wednesday 4th of December 2019

This sounds great. Is there a way to make it gluten-free?

kathy downey

Thursday 23rd of August 2018

Wow,thanks for sharing these sure look tasty!

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