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!

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.

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.

1 grams
Amount Per Serving: Unsaturated Fat: 0g

Liz Lampman is a coffee-fuelled Mom of 2 girls and lives in Hamilton, Ontario. She enjoys cooking and baking, food photography, and reading.