Cranberry Pecan Stuffed Mushrooms with Goat Cheese
  • 16 oz sage breakfast sausage, ground
  • 1 cup herb boxed stuffing
  • ¼ cup cranberries
  • ¼ cup pecans
  • 4 oz cranberry goat cheese
  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.
Recipe by Life Love Liz at