This dish contains the following allergens: Milk/Dairy
Cooking mode
Step-by-step instruction without your screen going to sleep
1 tablespoon
olive oil
75g
yellow onion, diced
0.45kg
sweet Italian pork sausage, casing removed
40g
parmesan cheese, grated
3 tablespoons
sage, chopped fine
16
baby portobello mushrooms, rinsed and stems removed
40g
dried cranberries
Salt and pepper, to taste
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
Utensils
Medium Sauté Pan
Medium Bowl
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.
Pork Sausage and Dried Cranberry Stuffed Mushrooms
Step 1 of 6
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.
1 tablespoon
olive oil
75g
yellow onion, diced
0.45kg
sweet Italian pork sausage, casing removed
40g
parmesan cheese, grated
3 tablespoons
sage, chopped fine
16
baby portobello mushrooms, rinsed and stems removed
40g
dried cranberries
Salt and pepper, to taste
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
Step 2 of 6
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
1 tablespoon
olive oil
75g
yellow onion, diced
0.45kg
sweet Italian pork sausage, casing removed
40g
parmesan cheese, grated
3 tablespoons
sage, chopped fine
16
baby portobello mushrooms, rinsed and stems removed
40g
dried cranberries
Salt and pepper, to taste
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
Step 3 of 6
In a bowl, mix together the parmesan, sage, dried cranberries, salt and pepper. Add in the sausage mixture and stir to combine.
1 tablespoon
olive oil
75g
yellow onion, diced
0.45kg
sweet Italian pork sausage, casing removed
40g
parmesan cheese, grated
3 tablespoons
sage, chopped fine
16
baby portobello mushrooms, rinsed and stems removed
40g
dried cranberries
Salt and pepper, to taste
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
Step 4 of 6
Stuff each of the mushrooms with a heaping tablespoon of the sausage and parmesan cheese mixture.
1 tablespoon
olive oil
75g
yellow onion, diced
0.45kg
sweet Italian pork sausage, casing removed
40g
parmesan cheese, grated
3 tablespoons
sage, chopped fine
16
baby portobello mushrooms, rinsed and stems removed
40g
dried cranberries
Salt and pepper, to taste
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
Step 5 of 6
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.
1 tablespoon
olive oil
75g
yellow onion, diced
0.45kg
sweet Italian pork sausage, casing removed
40g
parmesan cheese, grated
3 tablespoons
sage, chopped fine
16
baby portobello mushrooms, rinsed and stems removed
40g
dried cranberries
Salt and pepper, to taste
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
Step 6 of 6
When finished, let cool for 5 minutes before serving.
1 tablespoon
olive oil
75g
yellow onion, diced
0.45kg
sweet Italian pork sausage, casing removed
40g
parmesan cheese, grated
3 tablespoons
sage, chopped fine
16
baby portobello mushrooms, rinsed and stems removed
40g
dried cranberries
Salt and pepper, to taste
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
