One flavour will make you grow taller, and the other flavour will make you grow shorter. To stay the same size, you must eat one of each kind of stuffed mushroom cap.
Preheat the oven to 350°F.
Remove the stems from the mushrooms. Set the caps aside and roughly chop the stems.
Sausage Stuffing
Heat the oil and butter in a medium skillet set over medium-high heat.
Sauté half of the chopped mushroom stems for 2 to 3 minutes, until soft.
Squeeze the sausage out of its casing into the pan and cook, breaking up with a spoon, until the meat is well crumbled and no longer pink.
Transfer to a medium bowl and set aside to cool slightly.
Add the breadcrumbs, Parmesan and parsley (if using) to the bowl and mix well.
Red Bell Pepper and Feta Stuffing
Heat the oil and butter in a medium skillet set over medium-high heat.
Sauté the remaining chopped mushroom stems, bell pepper and garlic for 4 to 5 minutes, until soft and the excess moisture has cooked off.
Transfer to a medium bowl and set aside to cool slightly.
Add the breadcrumbs, feta and parsley (if using) to the bowl and mix well.
Use the stuffing mixture to stuff each mushroom cap, mounding the mixture as much as possible and packing it in with your fingers.
Place stuffing-side up on a rimmed baking sheet and bake for 20 minutes, until the mushrooms are soft and the filling is crispy and golden.
Alice’s advice: Try this with a big mushroom like a portobello if you find you are growing and have a larger appetite. You will need to adjust to your new size as best you can.
- Yield:
- 24 stuffed mushroom caps
- Prep Time:
- 15 minutes
- Cook Time:
- 30 minutes
