Saturday, 11 March 2017

Sausage Stuffed Garlic Mushrooms

The idea for this recipe, came about after watching chef Michel Roux Jr, on the Hidden Restaurants programme, where he made this dish with mussels.   I immediately loved the ingredients, bar the mussels of course, so decided to use mushrooms and what a triumph of a dish, it turned out to be.

250 g white button mushrooms
Large bunch of parsley finely chopped
2 garlic cloves crushed
2 tbsp margarine
1 sausage ( I used cashew & chestnut) but use your sausage of choice
2 tbsp breadcrumbs
Salt and pepper
2 tbsp grated cheese (I used Good Carma Original Fusion)

Serves 2 as a main course or 4 as a starter

Heat the oven to 180ยบ and line a baking dish with parchment paper, making sure the paper covers the sides by about an inch, to retain all the juices.

Remove the stalks from the mushrooms and keep to use later (I used in a stir fry).   Put the margarine, garlic, parsley and a good grind of salt and pepper in a bowl and blend together thoroughly.




Cut the sausage into enough pieces, as you have mushrooms, in my case eleven and press a piece of sausage into the mushrooms.


Coat the top of the mushrooms with the garlic butter, sealing in the sausage, dividing the mixture evenly, so you have enough for each one.


Mix the breadcrumbs and cheese together and sprinkle over the top of the mushrooms.



Bake in the oven for approx 25-30 mins until golden brown and the mushrooms are cooked and serve, drizzling the cooking juices over the top.




The mushrooms make a fantastic starter or as a main course, I served them with rice, roasted vegetables and romesco sauce.

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