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Stuffed Forest Mushrooms

PREP TIME : 20 minutes
CHILLING TIME : 20 minutes
READY IN : 20 minutes
MAKES : 20 bite-sized appetizers


  • 4 Canabec Cooked Elk & Field Berries Sausages, cut into 3/4 inch (2 cm) slices
  • 20 large button mushrooms
  • 1/2 cup (125 ml) mayonnaise
  • 1 tsp (5 ml) Dijon mustard
  • 2 Tbsp (30 ml) fresh herbs (parsley, rosemary, tarragon, thyme, chives) or herbes de Provence, chopped
  • 1 tsp (5 ml) red wine vinegar
  • Salt & freshly ground pepper


  1. Preheat the oven to 400°F (200°C).
  2. Remove the stems from the mushrooms.
  3. Heat a non-stick skillet over medium-high heat. Brown the mushrooms on both sides and season with salt & pepper.
  4. Transfer the mushrooms to a baking sheet.
  5. In the same skillet, add a drizzle of olive oil and lightly brown the sausage slices.
  6. Insert a sausage slice into each mushroom cap and bake in the oven for about 15 minutes.
  7. Meanwhile, mix the mayonnaise, Dijon mustard, fresh herbs, wine vinegar and salt & pepper.
  8. Place a small dollop of the mayonnaise mixture on top of the sausages and serve.