is one of the recipes which we have been given permission
to reproduce by another of the UK recipe sites, Recipes4us.
It is a big site with a wealth of information and recipes.
If you would like to have a look at their website
a look at Florence Sandeman's (who is the Editor of
page to find out why and how she gained her passion
large Cup Mushrooms
100g / 4oz Sausage meat
1/2 small Onion, finely chopped
1/2 Garlic Clove, finely chopped
25g / 1oz Fresh Parsley, chopped
1/2 teasp Dried Thyme
1 Bay Leaf crumbled
1/4 teasp Dried Tarragon
Salt & Pepper
4 tbls Olive Oil
25g / 1oz Fresh Breadcrumbs
the oven to l90ºC, 375ºF, Gas mark 5.
the mushrooms clean and trim away any dirty stem ends.
Pull out the stems carefully to avoid damaging the
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
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.
the stuffing equally between the mushroom caps. Mix
together the breadcrumbs and remaining parsley and
sprinkle over the stuffed mushrooms.
the dish in the oven and cook for 20 minutes or until
the tops are brown. Serve immediately.