These easy stuffed mushrooms made with sausage, onion, Paradise Island Lactose-Free Extra Old White Cheddar and Salt Spring Kitchen Co.’s seasonal Apple, Fig & Fennel Spread will steal all the spotlight this holiday season. Salt Spring Kitchen Co.’s luxurious fig spread made with oranges, vanilla, chardonnay, and a hint of fennel highlights the mature flavour and bold aftertaste of our Lactose-Free Extra Old Cheddar.

Recipe Directions

1. Preheat the oven to 350° F and prepare a baking sheet with parchment paper.
2. Place cleaned mushrooms on parchment paper, with the opening facing up.
3. In a medium saucepan, on medium heat, add oil and sauté garlic, onions and sausage meat, making sure to separate the meat into a crumble as it cooks. Cook mixture until meat is fully cooked approximately 12 minutes.
4. Once the meat is cooked, remove it from the heat and add jam and stir to combine.
5. Equally, divide the filling into mushrooms and equally divide and sprinkle cheese on each mushroom.
6. Bake mushrooms for 20 minutes or until the cheese is melted and the mushrooms are cooked.
7. Top with fresh fennel fronds if using, and serve immediately!