Cranberry Pear & Basil Stuffed Mushrooms

Indredients:

• 1 and 1/2 lbs whole mushrooms

• 1 large portobello mushroom chopped

• 3 tbs Cranberry Pear White Balsamic Vinegar

• 1/4 cup Basil Extra Virgin Olive Oil

• 1 lb sausage of your choice

• 1/3 cup breadcrumbs

• 2 tbs chopped parsley

• 1 tsp Italian seasoning of your choice

• Salt and black pepper to taste

• 2 tbs grated Parmesan cheese

• 1 egg

Directions:

• Preheat oven to 450

• Remove the stems from the mushrooms and put the mushroom caps, cup side up on a baking sheet drizzled with Basil Olive Oil

• Drizzle the caps with Basil Olive Oil as well

• Chop the mushroom stems

• Mix the sausage, portobello, egg, 1/4 cup of the breadcrumbs, parsley, seasoning, Cranberry White Balsamic Vinegar, Basil Olive Oil, salt & pepper.

• Add the filling mix to each mushroom cap

• Mix the Parmesan cheese with the remaining breadcrumbs and sprinkle over each mushroom cap

• Bake for 20-30 minutes until the tops of the stuffed mushrooms are golden brown

• Drizzle with Basil EVOO and enjoy!