makes about 20 canapés

Assembling the recipe:

Take the mushrooms and brush off any dirt that might be on them. Then remove the stems leaving a place for the sausage meat.

Take the sausage meat and make small balls (approx. 10 grams) that will fit neatly into each mushroom.

Brush the mushroom with olive oil and place on an oiled cookie sheet or baking pan, in a preheated oven 200 - 220°C for about 15 minutes.

When done remove from the oven, sprinkle over the parmesan cheese and serve immediately.

Notes:

You can use a commercially available sausage simply by removing the meat from its skin and using that for the stuffing. You can also make your own by using my recipe for Italian Luganeca sausage which is better than any commercially available that I have found here over the past 20 years.

The state of the sausage situation here is so desparate that I have taken to making my own sausage on a regular basis.