Prep Time

20 Minutes

Cook Time

25 Minutes


10 - 15

These stuffed mushrooms are the perfect nutrient dense appetizer for your next get-together. The mushrooms boast a healthy dose of the B vitamins plus vitamin D, while the apples, cranberries, and leeks are packed with polyphenols. Plus, each mushroom provides a bit of protein and good-for-you fats, all in a delicious bite-size package!


  • 30 baby bella mushrooms, cleaned and stems removed
  • 8 oz. organic or pasture raised chicken sausage, crumbled
  • ½ cup apples, peeled, cored, and finely diced
  • ¼ cup leeks, white part only, finely diced
  • ¼ cup pecans, finely chopped
  • 3 tablespoons avocado oil
  • ¼ cup dried cranberries, finely chopped
  • 2 tablespoons fresh sage, finely chopped
  • 2 eggs, beaten
  • 1 clove garlic, minced


  1. Preheat the oven to 350°F. Lightly grease a rimmed baking sheet.
  2. Heat 2 tablespoons of avocado oil in a large skillet over medium-high heat.
  3. Add sausage to the pan and cook for about 5 minutes, breaking up the meat until finely crumbled.
  4. Stir in the apples, leeks, and pecans, cooking for an additional 5 minutes.
  5. Remove from heat and transfer the mixture to a large bowl. Add the cranberries, sage, and beaten eggs. Mix well.
  6. In a small bowl, mix the remaining tablespoon of oil with the minced garlic. Place the mushrooms, upside down, on the baking sheet and brush with the garlic oil.
  7. Spoon the sausage mixture into each mushroom cap and bake for 25 minutes or until the mushrooms are browned. Serve immediately.