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Stuffed Mushrooms

Stuffed Mushrooms

Luxurious nibbles that are welcome on any dining table.

  • 200g sausage meat
  • 1 large spring onion
  • 1 large clove garlic
  • 1 slice white bread
  • 12 large mushrooms
  • 2 tbsp parsley, chopped
  • 2 tbsp vegetable stock
  • 4 tbsp melted butter
  • 50g Parmesan cheese, grated


Method (Makes 12)

  1. Preheat the oven to 175° C
  2. In a frypan, cook the sausage meat over medium heat, stirring to break into bits.
  3. Remove the stem from mushrooms being careful not to break mushroom caps. Set mushroom caps aside.
  4. In the food processor bowl, combine the spring onion and garlic, and process on low to chop. Add white bread and mushrooms stems and process for a few seconds to break into bits.
  5. Add cooked sausage and process several seconds. Stir in parsley and stock.
  6. In large bowl, toss mushroom caps in melted butter. Arrange in single layer in shallow baking dish. Fill with sausage mixture. Top with cheese.
  7. Bake for 15 minutes until hot and bubbly.
  8. Serve with a dollop of sour cream.