4 large Portabella mushrooms or several button mushrooms
1/2 tablespoon butter
1 cup (200 grams) country/breakfast sausage (mild or hot)
1 medium onion, diced
1 large clove garlic, minced
1 teaspoon salt
1 teaspoon dried herb (rosemary or basil)
1/2 teaspoon pepper
1 egg, beaten
1 1/2 cup (270 grams) breadcrumbs or crushed cornflakes
1/2 cup mozzarella cheese, shredded (optional)
Clean your mushrooms and remove the stems. Place them in a baking dish - set aside.
Melt the butter in a skillet and brown down your sausage, onion and garlic - about 5 minutes or until the sausage is cooked. Drain and put into a bowl. Mix in your herb, salt and pepper. Allow the sausage to cool down completely.
When the sausage is cool, add in your beaten egg and breadcrumbs - mix well. Mix in enough breadcrumbs to adsorb all the moisture - add more breadcrumbs than the recipe states if necessary. Stuff each mushroom cap with the sausage mixture and place back into your baking dish. Top each with mushroom with more breadcrumbs. Top each with the mozzarella cheese if you are using it.
Bake at 350 F (180 C) for 15 to 20 minutes. Let cool slightly before eating.
Source: The Hobbit: Unexpected Cookbook
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