This is a quick recipe, ideal for parties as you can prepare the mushrooms ahead and reheat at the last minute. Alternatively they can be or can be eaten cold. We have used Luganica sausage which is a100% pork. This Italian sausage has been soaked in wine giving a great rich flavour.

Ingredients for 8 stuffed mushrooms

8 medium-size field mushrooms

200g luganica sausage

100ml white wine

150g Spanish onion

1 clove of garlic

100ml olive oil

20g parmigiano reggiano

20g breadcrumbs

1 tsp chopped parsley

salt & pepper

The stuffing

Remove the stalks from the mushrooms, chop them and set aside. Finely dice your onions, parsley and garlic.

In a pan, heat 2 tbsp of olive oil, add the onions and cook until soft. Add the mushrooms stalks, the chopped garlic and cook for couple of minutes. Add your crumbled Luganica sausage and fry until the meat becomes brown add the white wine let it reduce down. Check for seasoning, although you shouldn’t need much as the sausage is incredibly flavoursome. Add the chopped parsley and turn the heat off.

The mushrooms

In an oiled oven tray lay your mushrooms upside down, sprinkle the mushrooms lightly with salt and stuff them with the meat.

In a bowl mix the parmigiano and the breadcrumbs sprinkle the mix on the top of the mushrooms, drizzle some Virgin olive oil and place them in a 180 C oven for 10 minutes

Serve. Delicious accompanied by a glass of bubbly Prosecco.

Times Recommends

• Champagne cocktail
• Food that's good for body and soul
• Joe McCanta’s never-fail hangover-relief shake