Bring festive flavor to your holiday table with these cranberry and sausage stuffed mushrooms made with Bianco & Sons Italian sausage. Juicy mushroom caps are filled with a savory-sweet blend of sausage, cream cheese, Parmesan, herbs, and cranberries for the perfect holiday appetizer. Whether you’re hosting a Christmas party or looking for a unique Thanksgiving side dish, these stuffed mushrooms are guaranteed to impress.
Serves 6–8 | Makes about 20 mushrooms
Ingredients
- 1 lb Bianco & Sons Italian sausage (Sweet or Hot)
- 20 large white or cremini mushrooms, stems removed and chopped
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- ½ cup dried cranberries, roughly chopped
- ½ cup panko breadcrumbs (or finely crushed buttery crackers for extra richness)
- ½ cup cream cheese, softened
- ¼ cup grated Parmesan cheese
- 2 tbsp fresh parsley, chopped
- 1 tsp fresh thyme leaves (or ½ tsp dried)
- 1 tsp orange zest (for brightness)
- Salt & black pepper, to taste
Garnish:
- Fresh rosemary sprigs
- Extra Parmesan or crumbled goat cheese
Directions
1. Prep the Mushrooms
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper. Clean mushrooms, remove stems, and finely chop stems.
2. Cook the Filling
In a skillet over medium heat, warm olive oil. Brown the sausage for 5–6 minutes, breaking into crumbles. Add chopped stems, onion, and garlic; cook 3–4 minutes until softened.
3. Mix the Stuffing
Remove from heat. Stir in cranberries, breadcrumbs, cream cheese, Parmesan, parsley, thyme, orange zest, salt, and pepper until well combined.
4. Stuff the Mushrooms
Spoon filling into mushroom caps and arrange on the prepared baking sheet.
5. Bake
Bake for 18–20 minutes until mushrooms are golden and tender.
6. Serve
Garnish with fresh rosemary and a sprinkle of Parmesan — or add crumbled goat cheese for a festive twist.