Stuffed mushrooms with sausage and vegetables
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Stuffed mushrooms with sausage and vegetables

Chef Dimitris Skarmoutsos prepares this tasty snack! Mushrooms stuffed with sausage, peppers, spinach and Horio Koroneiki Variety olive oil!

2024
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DIRECTIONS

  1. Preheat oven at 260C.
  2. Heat 1 tbsp Horio Koroneiki Variety olive oil in a pan over medium-high heat, add mushroom hats and season with salt and pepper.
  3. Sauté for 5-7 minutes until brown and soft at the edges.
  4. Transfer to parchment paper.
  5. Clean pan and return to heat.
  6. Put ½ tsp Horio Koroneiki Variety olive oil and add sausage.
  7. Brown and crumble for 3 minutes.
  8. Put garlic in blender and mix. Add mushroom stalks and blend, too.
  9. Then, add celery, onion and red pepper and blend.
  10. Transfer mixture to a pan, add 1 tsp Horio Koroneiki Variety olive oil and sauté over medium heat for 3-5 minutes. Add spinach and mix.
  11. Put bread and parmesan in the pan and mix for 2-3 minutes.
  12. Using a spoon, fill mushroom hats with sausage-vegetables mixture and bake at 230C for 6-8 minutes.
  13. Transfer to a platter and serve.
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    INGREDIENTS

    For mushrooms

    1 tbsp Horio Koroneiki Variety olive oil 24 big mushroom hats, stalks removed Salt Pepper

    For stuffing

    1 ½ tsp Horio Koroneiki Variety olive oil 350gr Greek traditional sausage 4 chopped garlic cloves 20 finely chopped mushroom stalks 1 celery stalk and its centre, chopped ½ chopped small onion ½ chopped small red pepper, deseeded 285gr frozen spinach, thawed and dried 3 slices white bread, toasted, buttered, in cubes 1/3 cup grated parmesan

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