This year for New Year’s Eve we wanted to do something really low key, so we had a very small group of friends over to the house to eat, drink, and play some fun games. And even though I had an aching back from the six hours I spent on my feet in the kitchen that day preparing food, it was totally worth it, because the evening was a smashing success! Want to know what I served? Well, I’ll tell ya and I’ll even provide links to some of the recipes!

Spiced Macadamia Nuts
Bloomy Rind Artisan Cheese platter w accompaniments
Goat Cheese Stuffed Peppadew Peppers
Prosciutto Wrapped Asparagus
Blue Cheese and Bacon Purple Potatoes (recipe coming next week!)
Pork Tenderloin Toasts with Herb Garlic Cream (recipe calls for beef, but this time I used pork w great results!)
BBQ Shrimp (courtesy of my friend Leigh Ann)
Sausage and Tart Cherry Stuffed Mushrooms
Gorgonzola, Fig and Walnut Tartlets

(Oh, and an entire dessert bar with truffles, cookies, and cake, some of which I made myself and others provided by family members)

Every item on the menu I had made previously, or at least tasted in the past, with the exception of the mushrooms. Before serving them, I was slightly worried that people might find the cherry component a little strange, so I was completely thrilled when one of the guys exclaimed “Beth, these mushrooms are incredible!” Pretty soon all of the other guests joined in singing their praises, adding to my relief.

Unlike most stuffed mushrooms that are drab in color, the vibrant red of the cherries and green of the onions actually make these pop off the table. They’d make a nice, festive addition to your Christmas party spread, but heck, don’t wait that long to try them, because they’re so good you need to eat them now!


Sausage and Cherry Stuffed Mushrooms

Yield: 30. Slightly adapted from Taste of Home.


30 large fresh button mushrooms
1/2 lb bulk pork sausage
1 pkg (8 oz) 1/3 less fat cream cheese, softened
3/4 cup dried tart cherries, chopped
2 green onions, chopped


Preheat oven to 425 degrees.

Remove stems from mushrooms (discard stems or save for another use). Place mushroom caps on a greased baking sheet or casserole dish.

In a large skillet, cook sausage over medium heat until no longer pink; drain. Lower heat, stir in the cream cheese until well combined. Remove from heat. Stir in cherries and onions. Spoon into mushroom caps.

Bake for 10 minutes or until mushrooms are tender.

16 Responses to “Sausage and Cherry Stuffed Mushrooms”

  1. 1

    Blog is the New Black — January 6, 2011 @ 5:00 am

    I love the idea of using CHERRY! So unexpected!

    • Beth replied: — January 6th, 2011 @ 10:32 am

      I know, isn’t it fun?! While I was making them I couldn’t help but to sneak little bites of the stuffing. I’m so happy they turned out so well!

  2. 2

    ricejen — January 6, 2011 @ 10:00 am

    These sound delicious, and also would be a good use of the ground sausage we received in our meat CSA from Peaceful Pastures this month! Can’t wait to see the potato recipe :-)

    • Beth replied: — January 6th, 2011 @ 10:34 am

      Yes, that does sound like the perfect way to use your sausage! I’m actually thinking about making another half batch for us to eat this weekend because I didn’t get enough of them myself :-)

  3. 3

    Natasha — January 6, 2011 @ 12:22 pm

    these look amazing!!!

  4. 4

    Leah — January 6, 2011 @ 3:50 pm

    Nom, nom, nom! What a spread! I love unexpected ingredients. I must make these soon. Can I go ahead and book my reservation for next New Year’s Eve with you? Ha ha!

    • Beth replied: — January 6th, 2011 @ 3:59 pm

      haha! Absolutely ;-)

      I really wish we had a bigger living/dining/kitchen area because I would definitley have big parties if we did! One day, one day…..

  5. 5

    Joanne — January 6, 2011 @ 3:52 pm

    You recipes looks amazing, I love any recipes with cherries. I just made another cherry stuffed mushroom recipe from the Traverse Bay Farm blog last weekend and it was really good. They have a bunch of cherry recipes. Here is a link I am going to make your recipe this weekend. for our family reunion

  6. 6

    Jacklyn — January 7, 2011 @ 9:17 am

    I absolutely love stuffed mushrooms! I am dying to try this! Looks delicious Beth :)

  7. 7

    Tweets that mention Eat. Drink. Smile. » Sausage and Cherry Stuffed Mushrooms -- — January 7, 2011 @ 9:04 pm

    […] This post was mentioned on Twitter by Jacklyn Johnston, Beth Sachan. Beth Sachan said: It might sound unusual, but I promise, they're delicious! Sausage and Cherry Stuffed Mushrooms~ […]

  8. 8

    Angela@spinachtiger — January 8, 2011 @ 11:05 pm

    They ARE the prettiest stuffed mushrooms I’ve ever seen. Enjoying your blog, especially dining out. I’ll have to email you the name of the restaurant. It was really bad.

    • Beth replied: — January 9th, 2011 @ 7:50 am

      And this photo really doesn’t do them justice because the pic was snapped so quickly in the dim lighting of my dining room right before the party started!

      Yes, please let me know about the restaurant so I can avoid!

  9. 9

    William — February 7, 2011 @ 12:00 pm

    I made these for a Super Bowl party…they were a big hit. Very easy to make. Thanks for sharing this great recipe!

    • Beth replied: — February 7th, 2011 @ 1:31 pm

      I’m so glad you enjoyed!

  10. 10

    Vinnie — January 13, 2012 @ 3:43 pm

    Clear, infrmotavie, simple. Could I send you some e-hugs?

  11. 11

    Sharon — February 1, 2014 @ 1:57 pm

    The stuffing is disappearing faster than I can get them into the caps. Also, I added 1 stalk of minced up celery. Delicious!

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