Sausage Stuffed Mushrooms

    30 minutes

    Portobello mushrooms have a particularly good taste and they are fabulous stuffed. You don't need to peel them, just wipe well, then fill and bake.

    1 person made this

    Serves: 6 

    • 12 portobello or medium flat mushrooms, about 250g in total
    • 1/2 cup dry white breadcrumbs
    • 1 1/2 tablespoons grated parmesan
    • 1 1/2 tablespoons vegetable oil
    • 75g sausage meat
    • 1 large onion, finely chopped
    • 1 garlic clove, crushed
    • 1 small red capsicum, seeded and finely chopped
    • freshly ground black pepper
    • 1 tablespoon olive oil

    Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Preheat the oven to 200 degrees C. Wipe the mushrooms with a damp tea towel. Remove the stalks and finely chop them. Mix 1 1/2 tablespoons of the breadcrumbs with the grated parmesan in a small bowl.
    2. Heat the vegetable oil in a large frying pan. Add the sausage meat and cook over a moderate heat for 5 minutes, breaking it up with a spatula, until it is beginning to brown.
    3. Stir in the onion, garlic, capsicum and mushroom stalks and cook gently for 5 minutes until soft. Stir in the remaining breadcrumbs and season with pepper. Remove from the heat.
    4. Mound the stuffing into the mushroom caps and arrange, stuffing side up, in a large shallow baking dish. Sprinkle with the crumb mixture and drizzle with the olive oil. Bake for 8ā€“10 minutes, or until heated through and golden.

    cook's tip

    Don't worry if you can't buy sausage meat ā€“ you can use regular sausages and just slip off the casings.

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