Ingredients:

  • 16 Medium-sized White or Cremini Mushrooms
  • 2 Tbsp Olive Oil
  • Pinch of Sea Salt and Black Pepper
  • 1 lb (450g) Good Quality Pork Sausage Meat (casings removed)
  • 1/2 cup Panko Breadcrumbs
  • 1/4 cup Fresh Parsley, finely chopped
  • 2 cloves Garlic, minced very finely
  • 1/4 cup Grated Parmesan Cheese, plus extra for topping
  • 1 large Egg, lightly beaten
  • 1 tsp Dijon Mustard
  • 1/2 tsp Dried Thyme

Instructions:

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.
  2. Gently wipe the mushrooms clean. Carefully snap off the stems and finely chop the stems.
  3. In a small pan, heat a drizzle of oil and briefly sauté the chopped mushroom stems and minced garlic until softened (about 3-4 minutes). Remove from heat and let cool slightly.
  4. In a mixing bowl, combine the raw sausage meat, the cooled stem/garlic mixture, Panko breadcrumbs, chopped parsley, Parmesan cheese, Dijon mustard, thyme, and the lightly beaten egg. Season with pepper.
  5. Gently mix all the filling ingredients by hand until just combined. Do not overmix.
  6. Place the mushroom caps cavity-side up on the prepared baking sheet. Lightly brush the outside of the caps with olive oil and season lightly with salt and pepper.
  7. Firmly pack the sausage mixture into the mushroom cavities, ensuring a slight mound on top.
  8. Sprinkle the tops generously with the reserved grated Parmesan cheese.
  9. Bake for 20–25 minutes, or until the sausage filling is cooked through (internal temperature of 165°F / 74°C) and the tops are golden brown and sizzling.
  10. Allow the Sausage Stuffed Mushrooms to rest for 5 minutes before transferring to a serving platter.