Stuffed Mushrooms

Ingredients

25 champignon mushrooms

100 g german or polish sausage

100 g cheese

1/4 red bell pepper

2 tomatoes

100 ml white wine

100 ml water

2 Tbl vegetable oil

2 Tbl chopped parsley

salt, black pepper

Preparation

Mushroom cap stuffed with german sausage

Clean the mushrooms. Remove the stems. You can use only the caps or you can chop the stems and use the for stuffing.

Mushrooms with sausages, bell peppers and tomatoes

Slice the sausage and the cheese in 25 pieces so they can fit into the mushrooms caps. Season the mushroom caps with salt and pepper.

Arrange the mushrooms caps to fit into a oven tray. In each mushroom cap add a piece of sausage, tomato bell pepper and cheese.

Pour over the wine and the water, sprinkle the chopped parsley. Cook them at 350°F (175°C) for about 30 minutes.

Serve them warm with sauce and fresh chopped parsley.

Tips

You can make a filling from the stems mixed with feta cheese, sour cream and chopped dill to stuff tomatoes, eggplants or zucchini and baked them with the mushrooms.

Information

Stuffed Mushrooms

Ingredients

Preparation

Tips