Cranberry and Sausage Stuffed Mushrooms


An easy and elegant recipe for smoked sausage stuffed mushrooms. Start by smoking your sausage, then add it to a savory filling for your stuffed mushrooms. Great for parties or barbecue season!

Serving Size: 24 stuffed mushrooms

Source: Mary Cressler, writer, recipe developer, photographer for Vindulge and Co-Founder of Ember & Vine Catering.


  • 1/2 lb. Italian-style bulk pork sausage – not in casings, broken up into quarter-sized pieces
  • 24-30 crimini mushrooms – about 2.5 lbs but be sure to buy enough for your serving potions and some extra for the filling
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon butter
  • 1/3 cup shallots, finely diced (about one large shallot)
  • 2 garlic cloves, finely diced
  • 1 tablespoon sherry
  • 1/3 cup Parmesan cheese, finely shredded
  • 1/3 cup Panko breadcrumbs
  • 1/3 cup chopped dried cranberries
  • 2 tablespoons parsley, chopped
  • 1/4 crème fraîche, optional
  • 1/2 teaspoon salt


  1. Preheat smoker to 225 degrees (we used cherry wood).

To Smoke the Sausage

  1. Place sausage spread out on a large foil-lined cookie sheet in small clumps. Smoke for approximately 60 minutes, then remove and set aside (look for a darker color on the exterior while still moist). Internal temperature of larger pieces should be 160 degrees F. When cool enough to handle, finely dice the sausage pieces. Keep smoker on.

For the Stuffed Mushrooms:

  1. Remove stems from the mushrooms and slightly hollow the insides of the mushroom caps. Save anything you remove. Finely chop the mushroom stems for the filling. Coat the caps with olive oil and line them up on a baking sheet to prep for the filling (or toss the olive oil and caps in a bowl).
  2. Preheat large skillet (like a cast iron pan) to medium heat. Add butter, shallots and the extra mushroom pieces, and sauté for about eight minutes until the color is golden and the mixture has softened.
  3. Add garlic to filling mix and continue cooking for about two minutes. Add sherry and cook for one minute, then remove skillet from heat.
  4. In skillet add to filling mix the smoked sausage pieces, Parmesan cheese, Panko, cranberries, parsley, crème fraiche, and salt into a large bowl and mix together. Place a heaping amount of filling into the mushroom caps and press firmly to pack in the mix, taking care to not break the mushroom caps. Line up the stuffed mushrooms on a baking sheet.
  5. Put the mushrooms into the smoker at 225 degrees for about 45 minutes or until the mushroom caps are soft. Remove and enjoy warm.

Serve with your favorite Pacific Northwest Pinor Noir.

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