TheFoodTasting

Desciption

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.

Tags

#Time-to-make #Course #Main-ingredient #Cuisine #Preparation #Occasion #Appetizers #Lunch #Pork #Vegetables #Oven #European #Dinner-party #Kid-friendly #English #Scottish #Dietary #Welsh #Low-carb #Egg-free #Mushrooms #Free-of-something #Low-in-something #Meat #Pork-sausage #Peppers #Brunch #Taste-mood #Savory #Equipment #Presentation #Served-hot #4-hours-or-less

Steps

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