Holiday Stuffed Mushrooms

Preheat the oven to 425 degrees.

Grease a 7 by 11 pan with olive oil.

Remove the stems from the mushrooms by popping them out with your thumb.

Take the sausage out of its casing using a serrated knife.

Cook the sausage in a heated saute pan over medium-high heat for 5-6 minutes, breaking it up as it cooks.

Add bell seasoning and black pepper to the cooked sausage and mix well.

Remove the pan from heat and add chopped dried cranberries and scallions to the sausage mixture.

Mix in cream cheese until melted and combined, creating a creamy stuffing.

In another saute pan, melt salted butter over medium-high heat.

Add minced garlic to the butter and cook until fragrant and translucent.

Add fresh breadcrumbs and parsley to the garlic butter, mixing until toasted.

Stuff the mushrooms with the sausage mixture using a tablespoon, shaping it like an ice cream cone.

Drizzle toasted breadcrumbs on top of the stuffed mushrooms.

Optionally, add chicken stock to the bottom of the baking dish for extra moisture.

Place the stuffed mushrooms in the baking dish and bake for 8-12 minutes until tender.

Equipment Needed

Spice Level: