Recipe courtesy of Jimmy Dean

Sausage, Mushroom and Cranberry Tart

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  • Level: Easy
  • Total: 1 hr 12 min
  • Prep: 30 min
  • Cook: 42 min
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1/2 (14.1-ounce) package refrigerated pie crust (1 crust)

3 tablespoons butter

1 1/2 cups sliced fresh button mushrooms

1 1/2 cups sliced fresh baby Portobello mushrooms


1 (9.6-ounce) package Jimmy Dean(R) Hearty Original Pork Sausage Crumbles

1 1/2 cups (6 ounces) shredded Swiss or Gruyere cheese

3/4 cup dried cranberries

3 tablespoons minced fresh flat-leaf parsley

2 eggs, lightly beaten

1/2 cup whipping cream

2 green onions, thinly sliced, for serving


  1. Preheat the oven to 450 degrees F. Press pie crust onto bottom and up sides of a 9-inch fluted tart pan with removable bottom; trim edge, reserving trimmings. Prick the bottom of the crust with a fork. Bake 10 to 12 minutes or until golden brown. Cool. Reduce heat to 375 degrees F.
  2. Melt the butter in a large skillet over medium heat. Add mushrooms and season with salt to taste; cook 3 minutes or until tender, stirring occasionally. 
  3. Place the mushrooms, sausage, cheese, 1/2 cup dried cranberries, parsley, eggs, and whipping cream in a large bowl; mix well. Pour into tart shell. 
  4. Optional: roll out reserved pie crust trimmings on a lightly floured surface. Use cookie cutters to cut into decorative shapes; arrange over filling. 
  5. Bake 25 to 30 minutes or until a knife inserted in center comes out clean. Cut into 8 wedges and garnish with green onions and remaining cranberries and serve.

Cook’s Note

Substitute 1 package Jimmy Dean Regular Pork Sausage Roll for crumbles. Cook sausage in a large skillet over medium heat 4 to 5 minutes, or until hot stirring frequently. Remove from skillet; set aside and proceed with the recipe as written.

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