1. Preheat the oven to 175° C.
2. In a frypan, cook the sausage meat over a
medium heat, stirring to break into bits.
3. Remove the stem from the mushrooms, being
careful not to break mushroom caps. Set
mushroom caps aside.
4. In the Food Processor bowl, place 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 small
pieces.
5. Add cooked sausage and process for several
seconds. Stir in parsley and stock.
6. Melt the butter in a large bowl, and toss
mushroom caps until coated. Arrange in
single layer in shallow baking dish. Fill with
the sausage mixture. Top with the parmesan
cheese.
7. Bake for 15 minutes until hot and bubbly.
8. Serve with a dollop of sour cream.
INGREDIENTS
200g sausage meat
12 large mushrooms
1 large spring onion
1 large clove garlic
1 slice white bread
2 tbsp parsley, chopped
2 tbsp vegetable stock
4 tbsp melted butter
½ cup parmesan cheese, grated
Stuffed Mushrooms
Serves 6
4
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