Baked mushrooms with sausage
- Published: 31 Dec 07
- Updated: 18 Mar 24
These baked mushrooms with sausage, bacon and tomatoes can be served for breakfast, lunch or as an appetiser at your next dinner party.
-
Serves 6
-
Takes 15 minutes to make, 20 minutes in the oven, plus overnight chilling
Advertisement
Ingredients
- 6 very large field mushrooms
- 75g butter, at room temperature, plus extra for greasing
- 1 heaped tbsp chopped fresh thyme leaves
- 4 pork and herb sausages, skinned
- 100g smoked bacon lardons
- 1 beef tomato, cut into small dice
- 6 tbsp coarsely grated Cheddar
Advertisement
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.
Method
- The night before, remove the mushroom stalks and chop finely. Clean the caps and place gill-side up in a lightly greased roasting tin. Mix the butter, thyme and some seasoning and spread over each one. Scatter with the stalks.
- Pull the sausagemeat into small pieces and pile onto the mushrooms with the lardons and tomato. Season lightly, cover and chill overnight.
- The next morning, preheat the oven to 190°C/fan170°C/gas 5. Bake for 15 minutes or until the bacon and sausage are lightly golden and the mushrooms have softened. Remove, sprinkle each mushroom with cheese and bake for a further 5 minutes.
Recipe continues after advertising
Advertisement
- Recipe from January 2008 Issue
Nutrition
Nutrition: per serving
- Calories
- 307kcals
- Fat
- 27.7g (14.8g saturated)
- Protein
- 10.5g
- Carbohydrates
- 3.6g (1g sugars)
- Salt
- 1.7g
delicious. tips
Each mushroom should be 11-12cm across – if you can’t get them this big, serve 2 each.
Vegetarians can use veggie sausages and omit the bacon.
Buy ingredients online
Rate & review
Rate
Reviews
Subscribe to our magazine
Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.
Subscribe
Unleash your inner chef
Looking for inspiration? Receive the latest recipes with our newsletter