24 large mushrooms
8 oz (225 g) sweet italian sausage
olive oil
2 oz (50 g) onion chopped
2 oz (50 g) celery chopped
2 oz (50 g) green pepper, finely chopped
1 clove garlic
1/4 tsp cayanne
1/4 tsp cumin
1/2 tsp salt
1/4 tsp black pepper
6 tbsp breadcrumbs
30 - 40 ml (2 - 3 tbsp) milk or cream
parmesan cheese
8 oz (225 g) sweet italian sausage
olive oil
2 oz (50 g) onion chopped
2 oz (50 g) celery chopped
2 oz (50 g) green pepper, finely chopped
1 clove garlic
1/4 tsp cayanne
1/4 tsp cumin
1/2 tsp salt
1/4 tsp black pepper
6 tbsp breadcrumbs
30 - 40 ml (2 - 3 tbsp) milk or cream
parmesan cheese
method
1. Preheat oven to 200°C/400°F/Gas Mark 6.
2. Wipe mushroom caps clean with a damp cloth. Remove stalks. Chop stalks and reserve 100 g (4 oz) for this recipe.
3. Remove casings from sausage. Crumble sausage into a frying pan and saute gently, adding a little olive oil if necessary, until meat is browned. Remove sausage with a slotted spoon and set aside.
4. Saute chopped mushroom stalks, onion, celery, green pepper and garlic in remaining fat, or add olive oil if needed. Cook until vegetables are tender, about 5 minutes. Add seasonings and mix well.
5. Add breadcrumbs, sausage and liquid. Mixture should be moist, but it won't adhere into a ball.
6. Lightly coat tops of mushroom caps with olive oil. Stuff caps with sausage mixture. Sprinkle with Parmesan cheese. Place mushrooms, stuffed side up, in shallow baking dish.
7. Bake at 200°C (400°F)Gas Mark 6 until cheese is browned and mushrooms are tender, about 15 minutes
2. Wipe mushroom caps clean with a damp cloth. Remove stalks. Chop stalks and reserve 100 g (4 oz) for this recipe.
3. Remove casings from sausage. Crumble sausage into a frying pan and saute gently, adding a little olive oil if necessary, until meat is browned. Remove sausage with a slotted spoon and set aside.
4. Saute chopped mushroom stalks, onion, celery, green pepper and garlic in remaining fat, or add olive oil if needed. Cook until vegetables are tender, about 5 minutes. Add seasonings and mix well.
5. Add breadcrumbs, sausage and liquid. Mixture should be moist, but it won't adhere into a ball.
6. Lightly coat tops of mushroom caps with olive oil. Stuff caps with sausage mixture. Sprinkle with Parmesan cheese. Place mushrooms, stuffed side up, in shallow baking dish.
7. Bake at 200°C (400°F)Gas Mark 6 until cheese is browned and mushrooms are tender, about 15 minutes
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