Ingredients
- 8 portobello mushrooms
- 20g dried porcini mushrooms
- 50g unsalted butter
- 1 tbs olive oil
- 1 small onion, finely diced
- 1 tsp chopped thyme leaves
- 300g Italian pork sausages, casings removed
- 100g sourdough bread, torn into small pieces
- 200g taleggio cheese, rind removed & diced
- sea salt & freshly ground black pepper
Serves: 4
Prep: 15 mins
Cooking: 30 mins
Method
Preheat oven to 180°C Fan or 200°C Conventional.
Line a baking tray with baking paper and arrange mushrooms stalk-side up.
Season with salt and pepper.
Place porcini mushrooms in a heatproof bowl and cover with hot water.
Allow to stand for 10-15 minutes to rehydrate.
Meanwhile, heat butter and oil in a frypan over medium heat.
Add onion and thyme and cook for 5 minutes until soft.
Add sausage meat and cook for a further 10 minutes, breaking up the meat with the back of a wooden spoon until browned.
Transfer everything to a large bowl, including all the pan juices.
Scoop out the porcini mushrooms from the water (discard liquid) and roughly chop.
Transfer to sausage mixture.
Add the sourdough and toss to combine.
Divide stuffing between the mushrooms, gently pressing down and nestling in pieces of taleggio as you go, and ensuring there is some cheese on top.
Bake for 15 minutes, or until golden.
Season with extra pepper and serve sprinkled with thyme leaves.
Recipe presented by Falcon.
