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Scottish Stuffed Mushrooms with Lorne Sausage and Heather Honey
Hearty mushrooms stuffed with savory Lorne sausage, oats, and a hint of sweet heather honey, baked until golden brown.
🧂 Ainekset
- 8 each Large mushrooms(e.g., Portobello, stems removed and finely chopped)
- 200 g Lorne sausage(cased removed and crumbled)
- 50 g Oats(rolled oats)
- 1/2 medium Onion(finely chopped)
- 1 clove Garlic(minced)
- 1 tbsp Heather honey
- 2 tbsp Fresh parsley(chopped)
- 1/2 tsp Salt
- 1/4 tsp Black pepper(freshly ground)
- 1 tbsp Butter
👨🍳 Ohjeet
- 1
Preheat oven to 190°C (375°F). Lightly grease a baking dish.
💡 Ammattilaisvinkit: Ensure the baking dish is large enough to hold the stuffed mushrooms without overcrowding. - 2
In a frying pan, melt the butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- 3
Add the minced garlic and cook for another minute until fragrant.
- 4
Add the crumbled Lorne sausage to the pan and cook, breaking it up with a spoon, until browned. Drain off any excess fat.
💡 Ammattilaisvinkit: Ensure the sausage is fully cooked and crumbled. - 5
Stir in the rolled oats, chopped mushroom stems, heather honey, parsley, salt, and pepper. Cook for 2-3 minutes until the oats are lightly toasted and the mixture is well combined.
- 6
Spoon the sausage mixture generously into the hollowed-out mushroom caps.
💡 Ammattilaisvinkit: Pack the filling firmly but don't overstuff. - 7
Place the stuffed mushrooms in the prepared baking dish and bake for 20-25 minutes, or until the mushrooms are tender and the filling is golden brown and heated through.
💡 Ammattilaisvinkit: The mushrooms should release some liquid as they cook.
💡 Ammattilaisvinkit
- ✓For a richer flavor, you can add a tablespoon of whisky to the sausage mixture while cooking.
- ✓If you don't have Lorne sausage, you can substitute with good quality pork sausage meat.
- ✓Garnish with extra fresh parsley before serving.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Add a sprinkle of grated cheddar cheese on top of the filling before baking.
- For a vegetarian option, use a mixture of cooked lentils and finely chopped vegetables instead of sausage.