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chimney stacks savoury sausage stuffed mushrooms


this recipe was devised when i found that the mushroom stalks from some fairly hefty sized portobello mushrooms, would just not fit into the stuffing mixture, even though they were finely diced! so, i made "chimney stacks" from the offending stalks and served them as a starter at dinner for some friends, who loved them! they would also be wonderful as a light lunch, allow two per person with fresh bread & salad. do not be tempted to add any liquid to the mushrooms before baking them - they make their own gorgeous juices whilst merrily cooking away in the oven! you must also be sure to get very high quality sausages or sausagemeat, with no more than 10% fat preferably.


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  1. Preheat the oven to 200c / 400f / gas mark 7
  2. Take a large earthenware ovenproof dish and pour in half the olive oil
  3. Swill it around to cover the base
  4. Gently remove the stalks from the mushrooms and set aside
  5. If using sausages
  6. Take the sausage casings off them and break them up into a large bowl
  7. Heat up the remaining olive oil and add the garlic
  8. Onion and red pepper
  9. Cook over a medium heat for about 10-15 minutes or until they are soft
  10. Add the onion
  11. Garlic & red pepper mixture to the sausagemeat & give it all a good mix
  12. Add the sun-dried tomatoes
  13. Parmesan cheese
  14. A good twist or two of salt & mixed peppercorns and mix thoroughly again
  15. Stuff each mushroom with the sausage mixture and place into the oiled ovenproof dish
  16. Place a tomato slice on each of the mushrooms
  17. Making a hole in the middle of each slice
  18. Sprinkle on the cheddar cheese and push a mushroom stalk into each of the stuffed mushrooms
  19. Through the hole in the tomato slice
  20. Optional: if you have any of the sun-dried tomato oil available
  21. Drizzle a little over the top of the mushrooms
  22. Bake in a preheated oven for 50-60 minutes
  23. It depends on the size of the mushrooms
  24. Garnish with chopped parsley & serve warm with chunky home-made bread and / or salad
  25. Allow one mushrom per person as a starter and two per person for lunch or a lght meal

Step 16

Total Time in Minute 80

Ingredients Count 13

cooking chimney stacks    savoury sausage stuffed mushrooms

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Portabella mushrooms


Olive oil

Garlic clove

Red onion

Red pepper

Sun-dried tomatoes packed in oil

Parmesan cheese

Sea salt

Mixed peppercorns

Cheddar cheese

Fresh tomato


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