Baked mushrooms with sausage

Name: Baked mushrooms with sausage
Yield: Serves 6
Cuisine: British recipes
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

Published: 31 Dec 07
Updated: 18 Mar 24

Test kitchen approved

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

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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

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 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.

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Baked mushrooms with sausage

Ingredients

Method

Nutrition

delicious. tips

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