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Sausage stuffed roasted mushrooms


  • Preheat oven to 180°C fan forced (200°C normal).
  • Sprinkle the mushrooms with a little oil and seasonings, and cook in the oven until reasonably tender.
  • To make the stuffing, combine the sausage meat with the parmesan, 1 egg, the parsley and olives (adding the other egg if too dry).
  • Spoon the stuffing on each mushroom (keeping it reasonably flat). Then top with a decent amount of grated cheese and cook in the oven for about 15 mins until the sausage mixture is cooked.
  • Serve with a green salad on the side and plenty of country-style bread.


  • 8-12 large field mushrooms, peeled
  • olive oil
  • sea salt & freshly ground pepper
  • 400 gm Italian sausage, skin removed
  • ½ cup grated parmesan
  • ½ eggs
  • 2 tbsp chopped fresh parsley
  • ½ cup chopped, pitted black olives
  • grated tasty cheese

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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