Chimney Stacks - Savoury Sausage Stuffed Mushrooms!

Recipe by French Tart
READY IN: 1hr 20mins




  • Preheat the oven to 200C/400F/Gas Mark 7.
  • Take a large earthenware ovenproof dish and pour in half the olive oil, swill it around to cover the base.
  • Gently remove the stalks from the mushrooms and set aside.
  • If using sausages, take the sausage casings off them and break them up into a large bowl.
  • Heat up the remaining olive oil and add the garlic, onion and red pepper. Cook over a medium heat for about 10-15 minutes or until they are soft.
  • Add the onion, garlic & red pepper mixture to the sausagemeat & give it all a good mix.
  • Add the sun-dried tomatoes, parmesan cheese, a good twist or two of salt & mixed peppercorns and mix thoroughly again.
  • Stuff each mushroom with the sausage mixture and place into the oiled ovenproof dish.
  • Place a tomato slice on each of the mushrooms, making a hole in the middle of each slice.
  • Sprinkle on the cheddar cheese and push a mushroom stalk into each of the stuffed mushrooms, through the hole in the tomato slice.
  • Optional: If you have any of the sun-dried tomato oil available, drizzle a little over the top of the mushrooms.
  • Bake in a preheated oven for 50-60 minutes; it depends on the size of the mushrooms.
  • Garnish with chopped parsley & serve warm with chunky home-made bread and/or salad.
  • Allow one mushrom per person as a starter and two per person for lunch or a lght meal.