Stuffed mushrooms au gratin

A recipe from cooking-ez.com

For 10 mushrooms, you will need:

• 1 1 sausage
• 2 10 mushrooms
• 3 3 tablespoons lemon juice
• 4 3 tablespoons olive oil
• 5 1 shallot
• 6 parsley
• 7 2 tablespoons olive oil
• 8 1 shallot
• 9 50 g grated cheese
• 10 100 g cooked potatoes
• 11 salt
• 12 pepper
• Total weight: 380 grams

Times:

Preparation	Cooking	Start to finish
25 min.	50 min.	1 hour 10 min.

Step by step recipe

1	Fry 1 sausage. Sausages vary enormously in size, but this doesn't really matter. Fry about 100g of sausage and use what you like of it later in the recipe.
2	Prepare 10 mushrooms, keep only the heads.
3	Prepare the marinade by mixing 3 tablespoons lemon juice, 3 tablespoons olive oil, 1 shallot, some finely chopped parsley, salt and pepper.
4	Drizzle the marinade over the mushrooms, mix well and leave in the fridge to marinate for at least 1 hour, covered with plastic film. This can be done the day before.
5	Chop the mushroom stalks into small pieces.
6	Pour 2 tablespoons olive oil into a small frying pan on high heat. When hot, add 1 shallot, chopped finely. Salt, pepper and cook for 1 minute without colouring.
7	Add the chopped mushroom stalks and sauté for 2 or 3 minutes. Salt after cooking and set aside.
8	Preheat the oven to 390°F (200°C). Sit the mushroom caps on a wire rack and stand this on a baking tray lined with a sheet of cooking parchment. Put the mushrooms in the oven for 20 minutes. This will not fully cook them, just make them release their water.
9	Meanwhile, cut the sausage into small pieces and grate the cheese, if not already done.
10	Use a fork to crush 100 g cooked potatoes in a bowl.
11	Add the sausage pieces, half the grated cheese, the sautéed mushroom stalks and any remaining marinade. Salt and pepper, then check the seasoning.
12	Take the mushrooms out of the oven and turn them over...
13	...then fill with the stuffing mixture. Scatter the rest of the grated cheese over the top.
14	Return to the oven to brown for 10 to 15 minutes.
15	Serve either hot or warm.

Remarks

Choose large mushrooms if possible as thesy are easier to fill. Portobello or field mushrooms are ideal, but use whatever you prefer.

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