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Sausage Stuffed Mushrooms    HT  HD    45mins

Serves 4    Hot   Vegetables  Pork  Herbs  Hors d'oeuvre   Appetizer   Starter   Eggless



12 large Cup Mushrooms

100g/4oz Sausage meat

½ small Onion, finely chopped

½ Garlic  Clove, finely chopped

25g/1oz Fresh Parsley, chopped

½ teasp Dried Thyme

1 Bay Leaf crumbled

¼ teasp Dried Tarragon

Salt & Pepper

4 tbsp Olive Oil

25g/1oz Fresh Breadcrumbs




1. Heat the oven to l9OC, 375F, Gas mark 5. Wipe the mushrooms clean and trim away any dirty stem ends. Pull out the stems carefully to avoid damaging the caps.


2. Chop the stems finely and combine them with the sausage meat, finely chopped onion, garlic and , thyme, bay leaf, tarragon and half the parsley. Mix well and season to taste with salt and freshly ground black pepper.


3. Heat l tbsp of the olive oil in a heavy pan over moderate heat. Add the sausage meat mixture and cook for about 5 minutes, crumbling and blending it with a fork until it is lightly browned. Remove the pan from the heat and allow the mixture to cool.


4. Divide the stuffing equally between the mushroom caps. Mix together the breadcrumbs and remaining parsley and sprinkle over the stuffed mushrooms.


5. Place the dish in the oven and cook for 20 minutes or until the tops are brown. Serve immediately.


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Key techniques required to make this recipe

Chop to – To cut into pieces of approximately the same size.
Boil  - To bring a liquid to boiling temperature and to maintain it throughout the cooking time

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Freezing/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon

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