Appetizers & Snacks

Pork Sausage and Dried Cranberry Stuffed Mushrooms

  • Prep 15 mins
  • Total 23 mins
  • Easy
  • Serves 16

Perfect for entertaining.


  • Contains Milk/Dairy

Tip: Allergy Advice

This dish contains the following allergens: Milk/Dairy

Cooking mode

Step-by-step instruction without your screen going to sleep

  • 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 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.