Stuffed mushrooms have made a come back this autumn, and they need not only be vegetarian. This combination of flavours is inspired by ingredients I love to eat together on my pizza. I love the crunch of the bread with the creamy taleggio and the 2 different mushrooms make for a great match with the pork sausage. I serve these with a simply dressed green salad and a crisp white wine.
PREP 15 MIN
COOK 30 MIN
What you’ll need:
8 portobello mushrooms
20g dried porcini mushrooms
50g unsalted butter
1 tbs olive oil
1 small onion, finely diced
1 tsp chopped thyme leaves
300g Italian pork sausages, casings removed
100g sourdough bread, torn into small pieces
200g taleggio cheese, rind removed & diced
sea salt & freshly ground black pepper
What to do:
Preheat oven to 180°C Fan or 200°C Conventional.
Line a baking tray with baking paper and arrange mushrooms stalk-side up. Season with salt and pepper.
Place porcini mushrooms in a heatproof bowl and cover with hot water. Allow to stand for 10-15 minutes to rehydrate.
Meanwhile, heat butter and oil in a frypan over medium heat. Add onion and thyme and cook for 5 minutes until soft. Add sausage meat and cook for a further 10 minutes, breaking up the meat with the back of a wooden spoon until browned. Transfer everything to a large bowl, including all the pan juices.
Scoop out the porcini mushrooms from the water (discard liquid) and roughly chop. Transfer to sausage mixture. Add the sourdough and toss to combine. Divide stuffing between the mushrooms, gently pressing down and nestling in pieces of taleggio as you go. Bake for 15 minutes, or until golden and the mushrooms are tender. Season with extra pepper and serve sprinkled with thyme leaves. Serve with a green salad.