- Large mushrooms (usually about 2 per person)
- Sausage (your favourite sausage - i usually use a Spanish Chorizo, but you could use Italian Sausage, Peperoni, Proscuito, any other spiced meats, or if not readily available you can even use bacon).
- Green Capsicum
- Brown Onion
- Soft cheese (I use Bocancini because i usually have it available and use it regularly in my Easy Cooking Bruschetta Recipe)
- Grated mozzarella or pizza cheese
- Lemon
- Potato
- Salsa mix (premade dip is easy)
- Mixed herbs
- Salt and pepper to taste (optional)
- Sour creame or Guacamole (or both)
Method:
- Peel and boil the potatoes.
- Diced the sausage and onion and fry in a medium heat pan. Cut the lemon and squeeze over the pan once cooked.
- Dice the Capsicum.
- Snap the stems off the mushrooms. Add a tea spoon of Salsa to the inside base of the mushrooms. Dice the stems of the mushrooms.
- Once the potato is cooked, put the potato, sausage and onion, bocancini, capsicum, mushroom stems, and mixed herbs into a bowl and mix together.
- Place the mushroom caps onto an oven tray. Scoop the mixture into the mushroom caps. Sprinkle the mushrooms with grated cheese.
- Put the Stuffed Mushrooms with Sausage into a preheated oven (preheated to 180 degrees celcius) and cook until the grated cheese is melted.
- Grind with salt and pepper to taste (note i usually don't but i notice that most people do)
- Serve with a dolop of sour creame or a Guacomole.
Variation:
As always a little spice can have a big impact, and this Stuffed Mushrooms with Sausage recipe is no exception. I will use either or two variations of this recipe.
#1. Sprinkle with dried chilli flakes after removing the Stuffed Mushrooms with Sausage from the oven.
#2. Add a small amount of curry powder into the stuffed mixture prior to mixing and putting into the mushroom caps.
This Stuffed Mushrooms with Sausage recipe is versatile enough to be used as either a main meal, side dish or entree.
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