Sausage-stuffed mushrooms

Serves: 8 – 12 Preparation time: 5 minutes Cooking time: 30-35 minutes Oven temperature: 180°C

• 250g large button or portabellini mushrooms • olive oil • 20ml balsamic vinegar • 1 pork sausage (or use 80ml chopped ham or chorizo sausage) • 30ml very finely chopped onion • 1 small clove of garlic, crushed • 60ml cream cheese • 60ml freshly grated Parmesan

1 Wipe the mushrooms clean and remove the stems. Put the mushrooms into a bowl and drizzle liberally with olive oil. Add the vinegar and toss to coat.

2 Put the mushrooms onto a greased baking tray and bake in a preheated oven for 10-15 minutes, or until almost tender.

3 While the mushrooms are baking, remove the sausage meat from the casing. Heat a little olive oil in a frying pan and fry the meat, breaking it up into pieces while you are frying it. Remove from the pan and set aside.

4 Heat some more oil in the pan and then sauté the onion until soft. Add the garlic and sauté for a further minute.

5 Mix the sausage meat, cream cheese, half the Parmesan and the onion mixture together. Season to taste.

6 Put a spoonful of the mixture into each mushroom and sprinkle with the remaining Parmesan. Bake for 20 minutes until golden. Serve hot.

Grilled tomatoes Cut 4 firm, but ripe tomatoes into thick slices. Drizzle a roasting pan with olive oil and add the tomato slices. Drizzle with olive oil and season with salt and plenty of freshly ground black pepper. Cook under a hot grill for 5 minutes. Remove from the oven, drizzle with a little balsamic vinegar and toss in a handful of freshly shredded basil. Turn over the slices of tomato and grill the other side until beginning to char and the tomatoes are cooked. Serve garnished with more fresh basil.

Text and image source: Ideas magazine

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