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Sausage stuffed mushrooms

I used fresh pork sausages for this recipe but you can also use minced meat, it will be equally delicious.



Ingredients:

  • 2 tbsp olive oil

  • 1 small onion, chopped

  • 450 g large button mushrooms (about 8 mushrooms)

  • 250 gram fresh sausage , removed from casings/skin

  • 1 tbsp mascarpone

  • Seasoning: salt, chili, rosemary, garlic, smoked paprika

  • A bit of mayo

  • 30 g cheddar or any other full fat cheese for topping

  • 2 thin slices of tomato, diced into small cubes

  • few small bits of diced tomato, bell pepper and optionally jalapeño

Preparation:


  • Wash the mushrooms and pat them dry using a paper towel

  • Using a tea spoon, remove the stems to form the nest shape

  • Chop the stems into small bits because we will use them for the stuffing

  • Place the mushroom nests on parchment paper

  • On 2 tbsp olive oil, fry the onions on medium flame until translucent and then add the mushrooms and cook for a few minutes until there is no liquid in the pot

  • Remove the sausage casings and using a wooden spoon, add the sausage mixture into mushrooms and onions and stir it well to combine. Cook on medium for about 10 minutes until the meat is cooked

  • Stir in 1 tbsp mascarpone, taste and add the seasoning as you prefer

  • Using a teaspoon, stuff the mushrooms gently and bake in the preheated oven at 180°C for about 15 minutes.

  • After 15 minutes, take the mushrooms out of the oven, top each mushroom with a few drops of mayo and grated cheese and bake for approximately 5 more minutes. (Mayo is perfectly safe for baking and it will give the topping some crunchiness)

  • While the cheese is still warm, pin the top of each mushroom with some fresh tomato, bell pepper and jalapeño bits


Enjoy ❤️








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