In the Kitchen: Stuffed Mushrooms

Mushrooms are the one vegetable that I eat every single day and add to every meal possible. I honestly think they’d be top of the list of the five foods I’d choose if there was such a thing as ‘Desert Island Foods’. {Or joint top, how could I forget chilled Dairy Milk!} Anyway, my love for mushrooms is huge, there’s no denying it. Which makes it insane that I’ve never made stuffed mushrooms before this week. Crazy right? I blame Lau entirely for this as she’s really not a fan of them – weirdo – so when we’re cooking at home we tend to steer clear of meals based around mushrooms and just have them as an accompaniment. Poor me, I don’t know why I put up with her!

However this week I finally got round to making them – hooray for Lau being elsewhere (sorry Lau) – and they did not disappoint. So much so that I’ve managed to convince Lau we need to have them this week – although she’ll be eating stuffed tomatoes instead due to her aforementioned weirdness.

But you my dear readers, should try the following delicious recipe for Sausage and Farro Stuffed Portabella Mushrooms from my new favourite recipe book Grains as Mains (I promise I’ll stop banging on about the recipes in it soon…maybe). It’s a life changing recipe I tell you, Life. Changing.

First up you will need: 150g sausage / 1 tbsp olive oil / 1 small onion / 1 green pepper / 4 large portabella mushrooms caps / 100g prepared farro / 1 large beaten egg / 1 tsp smoked paprika / salt and pepper

  1. Cook your sausages in the oven for half an hour. Leave to cool and cut into bite sizes pieces.
  2. Finely chop the mushrooms stems, the onion and the green pepper and fry in olive oil for ten minutes until browned.
  3. Mix the sausages, mushrooms stems, onion, green pepper and the farro together in a bowl.
  4. Add the egg, smoked paprika and salt and pepper and combine.
  5. Scrape out and discard the ribs from the mushroom caps before heaping the sausage and farro mix into the caps and press down.
  6. Bake at 190 degrees for 20 minutes or until the mushroom caps have softened and the filling cooked through
  7. Serve with a dollop of mayo and a salad. YUM!

Stuffed Mushrooms - In the Kitchen - This and That Blog

So there we go, my new favourite recipe, which I still can’t believe wasn’t in my repertoire before now either. What an idiot I am.

-Fi x