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Sausage-stuffed portobello mushrooms


Serves: 8
timePrep time: 25 mins
timeTotal time:
Sausage-stuffed portobello mushrooms
Recipe photograph by Stuart West

Sausage-stuffed portobello mushrooms

Family favourite sausage, sage and onion stuffing puts in an appearance, stuffed into baked mushrooms and topped with Parmesan

Serves: 8
timePrep time: 25 mins
timeTotal time:

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Nutritional information (per serving)
Calories
206Kcal
Fat
11gr
Saturates
4gr
Carbs
16gr
Sugars
2gr
Fibre
2gr
Protein
10gr
Salt
1.3gr

Mimi Harrison

Mimi Harrison

Mimi Harrison heads up Beat the Budget, a recipe platform specialising in healthy, inexpensive meals and meal plans
See more of Mimi Harrison’s recipes
Mimi Harrison

Mimi Harrison

Mimi Harrison heads up Beat the Budget, a recipe platform specialising in healthy, inexpensive meals and meal plans
See more of Mimi Harrison’s recipes

Ingredients

  • 2 x 300g packs mini portobello mushrooms
  • olive oil cooking spray
  • 1 x 170g pack sage and onion stuffing mix
  • 1 tbsp rapeseed oil
  • 250g pork sausagemeat (or sausages, skinned)
  • a sprinkle of panko or other dried breadcrumbs
  • 40g Parmesan, grated

Step by step

Get ahead
Prep to the end of step 5 the day before, cover and chill. Add an extra 5-10 minutes’ oven time from chilled.
  1. Preheat the oven to 200°C, fan 180°C, gas 6.
  2. Place the mushrooms stalk-side down on a baking tray and spritz with cooking spray. This allows the moisture to evaporate rather than pooling within the mushrooms. Roast for 15 minutes.
  3. Meanwhile, combine the stuffing mix with water following pack instructions and leave to stand.
  4. Add the rapeseed oil to a non-stick frying pan on a high heat. Once hot, brown the sausagemeat for around 8-10 minutes, breaking it up into small pieces as it cooks. Season with black pepper and combine with the prepared stuffing mix.
  5. Turn the mushrooms so the stalks are facing upwards and season. Remove any excess moisture around the mushrooms with kitchen paper and add a heaped spoonful of the sausage stuffing mixture to each mushroom. Top with a light layer of panko breadcrumbs, then scatter over the Parmesan. See above if prepping ahead.
  6. Mist with a little cooking spray and return to the oven for a further 20-25 minutes or until the topping is golden.

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