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Sausage Stuffed Mushrooms

This 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 click here.

Have a look at Florence Sandeman's (who is the Editor of Recipes4us) Biography page to find out why and how she gained her passion for cooking.


12 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

  • Heat the oven to l90ºC, 375ºF, Gas mark 5.
  • Wipe the mushrooms clean and trim away any dirty stem ends. Pull out the stems carefully to avoid damaging the caps.
  • Chop 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 pepper.
  • Heat 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.
  • Divide the stuffing equally between the mushroom caps. Mix together the breadcrumbs and remaining parsley and sprinkle over the stuffed mushrooms.
  • Place the dish in the oven and cook for 20 minutes or until the tops are brown. Serve immediately.

Serves 4