About this recipe:For a delicious starter, stuff fresh mushrooms with a savoury mixture of chicken sausage, vegetables and a sprinkling of cheese. They're surprisingly low in fat because they are not made with pork sausage meat but they still taste great.
12 large chestnut mushrooms
75g (2¾oz) plain dried breadcrumbs
2 tbsp freshly grated Parmesan cheese
55g (2oz) chicken sausages, casing removed
1 large onion, finely chopped
1 small red pepper, deseeded and finely chopped
¼ tsp pepper
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Method Prep:20min › Cook:22min › Ready in:42min
Preheat the oven to 200°C (400°F, gas mark 6). Remove the stalks from the mushrooms; finely chop the stalks. Mix 2 tablespoons of the breadcrumbs with the Parmesan in a small bowl.
Lightly coat a large nonstick frying pan with cooking spray or a teaspoon of olive oil and set over a medium heat. Cook the sausages for about 5 minutes or until they begin to brown, breaking them up with the side of a spoon. Stir in the onion, red pepper and chopped mushroom stalks, and cook for about 5 minutes or until the vegetables are soft. Stir in the remaining breadcrumbs and the pepper. Remove from the heat.
Mound the stuffing in the mushroom caps and arrange, stuffing-side up, in a baking dish. Sprinkle with the Parmesan crumb mixture. Bake for about 9 minutes or until the mushrooms are hot and the top is golden brown.
Some more ideas
*Use the stuffing to fill 2 large portobello mushrooms, gills removed. *Try using a low-fat spicy chicken or turkey sausage. *For a softer filling, use fresh wholemeal breadcrumbs. Crumble the bread in a food processor or blender.
Mushrooms may not offer many vitamins and minerals, but researchers are now discovering that they are rich in healing phytochemicals. Among the healthiest of the mushrooms are shiitakes.