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
Stuffed mushrooms with sausage and vegetables

INGREDIENTS For mushrooms

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

INGREDIENTS 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

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.