Mushrooms are probably one of the only vegetables I always turn down, I won’t talk about the ins and outs of my distaste for them because I’m sure it will make this recipe seem oh so inviting but what I will say is if I had to eat mushrooms I would eat them like this. I think cheese, garlic and sausage can make anything enjoyable (maybe I should put that theory to the test GMM style) but these stuffed mushrooms are delicious, so delicious a mushroom-disliker may potentially like them! I can’t guarantee it but I’m definitely an advocate for trying things anyway and if in doubt...just add more cheese! ½ slice of bread (about 20-25g)
1 clove garlic
60g cheddar cheese, grated
1 small courgette
1 small onion
4 large mushrooms
Preheat the oven to 180C/350F/Gas mark 4
Place the bread and garlic in a food processor with salt, pepper and dried parsley and pulse until breadcrumbs form, add in the cheese mix with a spoon then set aside.
Cut up the sausages, courgette and onion into small pieces and cook in a saucepan until sausage is cook and the veg has softened.
Remove the stalks from the mushrooms and place in an oven safe baking dish. Stuff with the sausage and vegetables and top with the cheese breadcrumb mixture. Cook in a preheated oven for 20-30 minutes.
Serves 2-4 people