200-250grGood quality sausage meatsuch as Lugano or Lincolnshire
20-25champignonwhite medium size mushrooms
Olive oil for brushing the stuffed mushrooms and greasing a cookie sheet.
2-3tbspgrated parmesan cheese
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 a parchment lined 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.
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.The state of the sausage situation here is so desperate that until recently I have taken to making my own sausage on a regular basis.