We've got loads of sausages in the freezer at the moment, mostly because I can never resist getting a couple of varieties whenever I'm at the butcher or the farmers' market!
I got a couple out last night with the intention of having them on toast for lunch today, but when I saw these beauties at the greengrocer I had a much better idea.
The first step is to remove the stalks using a sharp knife. Then, skin the sausages: I find the easiest way is to slit the skin with a sharp knife from end-to-end, then the meat just comes out. Break up the meat with your hands and fill the mushrooms with it.
Pop them in the oven at 180C for 15 minutes.
Then whizz up some breadcrumbs and a bit of grated cheese.
Spread it around the top (probably more neatly than I did) and pop the mushrooms under the grill for a couple of minutes, just to get the breadcrumb topping crunchy and golden-brown.
Taste verdict
Herby meaty sausage, delicious earthy mushrooms and a cheesy crunchy topping - what's not to like! To be honest one of these per person would have been enough, but I managed both because I'm a pig.
Financial verdict
Two sausages
Two portobello mushrooms
Breadcrumbs
Grated cheese
I'm sorry - I have no idea how much this one cost! Not very much though. Don't skimp on sausages: cheap mass-produced ones are vile, and butcher' sausages are generally cheap enough that there's no need. They're far better and not much more expensive. Mushrooms don't cost much.
The skinny
Remove the mushroom stalk with a sharp knife
Peel the sausages and discard the skins
Fill the mushrooms with the sausagemeat
Cook at 180C for 15 minutes
Mix together breadcrumbs and a little bit of grated cheese
Spread the breadcrumb mix on top of the mushrooms and grill for a couple of minutes until golden-brown
WeightWatchers ProPoints
6 per mushroom
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