Sausage Stuffed Mushrooms

Charmaine Lu -
  • 600g mini portobello mushrooms
  • Olive oil
  • 170g sage and onion stuffing mix
  • 1 tbsp rapeseed oil
  • 250g cumberland sausagemeat
  • Panko breadcrumbs
  • 40g grated parmesan
  • Preheat the oven to 200C. Place the mushrooms stalk-side down on a tray and drizzle with a little oil. Roast for 15 mins. Meanwhile, make the stuffing according to pack instructions and set aside.
  • Add the rapeseed oil to a frying pan and, once hot, brown the sausagemeat for 10 mins, breaking into small pieces as you go. Season well and mix with the stuffing. Turn the mushrooms stalk-side up and season well. Add a heaped tbsp of sausage mixture to each mushroom, sprinkle over some breadcrumbs and parmesan, and drizzle with a little more oil before cooking in the oven for 25 mins. Serve hot as a starter or snack.
50 mins
8 serving