Pork Sausage and Dried Cranberry Stuffed Mushrooms
Perfect for entertaining.
- Contains Dairy
Prepared with
Ingredients
- 1 tablespoon olive oil
- 1/2 cup yellow onion, diced
- 1 pound sweet Italian pork sausage, casing removed
- 1/2 cup parmesan cheese, grated
- 3 tablespoons sage, chopped fine
- 16 baby portobello mushrooms, rinsed and stems removed
- 1/3 cup dried cranberries
- Salt and pepper, to taste
- Medium Bowl
- Medium sauté Pan
Instructions
Step 1
In a large saute pan over medium-high heat, add in the olive oil followed by the yellow onion. Saute the yellow onion for 4-5 minutes or until lightly browned and softened.
Step 2
Add the pork sausage to the pan and crumble it as it cooks with a spatula or bamboo spoon. Continue to brown the sausage until it is no longer pink and cooked through. Set aside to cool for 5-10 minutes
Step 3
In a bowl, mix together the parmesan, sage, dried cranberries, salt and pepper. Add in the sausage mixture and stir to combine.
Step 4
Stuff each of the mushrooms with a heaping tablespoon of the sausage and parmesan cheese mixture.
Step 5
Install crisper plate into both baskets. Select Zone 1, select AIRFRY, set temperature to 390°F, and set time to 8 minutes. Select MATCH COOK to match Zone 2 settings to Zone 1. Press center dial to begin cooking.
Step 6
When finished, let cool for 5 minutes before serving.