Recipe: Sausage-Stuffed Mushrooms
The rich meaty taste of portobello mushrooms is perfectly complemented by sweet red bell pepper and savory pork sausage. A nice bit of goat cheese binds the ingredients together and takes this classic dish to the next level.
Full of flavor, with a tender texture, these stuffed mushrooms are the perfect start to any meal. You can also make them the main dish (maybe upping the serving to two mushrooms per person) for lunch, served with a crisp green salad.
(Serves 4, one mushroom per person)
Red Pepper and Sausage Stuffed Mushrooms
5 large flat mushrooms (one to chop up for stuffing)
1 tsp olive oil
1 large pork sausage link, casing removed
1 shallot, minced
3 cloves garlic, minced
1 tsp fresh thyme leaves
1 red bell pepper, minced
1/3 cup fresh breadcrumbs
3 tbsps goat cheese
Sea salt and pepper to taste
Olive oil to drizzle
Remove the stems from the flat mushrooms and chop them with the extra mushroom. Set aside.
Heat the olive oil in a heavy frying pan and add all the ingredients up to the breadcrumbs. Saute until soft. Mix in a bowl with the breadcrumbs, goat cheese and season to taste. Pile the stuffing mixture onto the flat mushrooms and drizzle with olive oil. Bake at 200C/425F for about half an hour, until hot and cooked through.
This recipe originally appeared on kristeninlondon.com. It is re-posted here with permission of the author.
Photo Credit: Avery Curran
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