Chimney Stacks - Savoury Sausage Stuffed Mushrooms!

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• 6 large portabella mushrooms, wiped clean
• 125 g good quality sausages or 125 g good quality sausage meat
• 2 tablespoons olive oil
• 1 -2 garlic clove, diced finely
• 1/2 red onion, peeled & diced finely
• 1/2 red pepper, diced finely
• 4 drained sun-dried tomatoes packed in oil, diced finely
• 50 g parmesan cheese
• freshly ground sea salt
• freshly ground mixed peppercorns
• 50 g grated cheddar cheese
• 1 -2 fresh tomato, sliced thinly
• parsley (to garnish)

Recipe

• 1 preheat the oven to 200c/400f/gas mark 7.
• 2 take a large earthenware ovenproof dish and pour in half the olive oil, swill it around to cover the base.
• 3 gently remove the stalks from the mushrooms and set aside.
• 4 if using sausages, take the sausage casings off them and break them up into a large bowl.
• 5 heat up the remaining olive oil and add the garlic, onion and red pepper. cook over a medium heat for about 10-15 minutes or until they are soft.
• 6 add the onion, garlic & red pepper mixture to the sausagemeat & give it all a good mix.
• 7 add the sun-dried tomatoes, parmesan cheese, a good twist or two of salt & mixed peppercorns and mix thoroughly again.
• 8 stuff each mushroom with the sausage mixture and place into the oiled ovenproof dish.
• 9 place a tomato slice on each of the mushrooms, making a hole in the middle of each slice.
• 10 sprinkle on the cheddar cheese and push a mushroom stalk into each of the stuffed mushrooms, through the hole in the tomato slice.
• 11 optional: if you have any of the sun-dried tomato oil available, drizzle a little over the top of the mushrooms.
• 12 bake in a preheated oven for 50-60 minutes; it depends on the size of the mushrooms.
• 13 garnish with chopped parsley & serve warm with chunky home-made bread and/or salad.
• 14 allow one mushrom per person as a starter and two per person for lunch or a lght meal.