Name: Stuffed mushrooms with beetroot salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 1 1/2 tablespoon vegetable or olive oil; 3 thin pork sausages; 1 small brown onion, chopped; 2 tablespoon chopped flat-leaf parsley; 2/3 cup soft fresh breadcrumbs; 80 gram feta, crumbled; 4 flat mushrooms, stems removed; 450 gram can beetroot wedges, drained; 60 gram baby rocket leaves; 1/3 cup walnut pieces; 2 teaspoon red wine vinegar

Stuffed mushrooms with beetroot salad

Serves 4

Prep

10M

Cook

20M

Total

30M

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Ingredients

1 1/2 tablespoon vegetable or olive oil

3 thin pork sausages

1 small brown onion, chopped

2 tablespoon chopped flat-leaf parsley

2/3 cup soft fresh breadcrumbs

80 gram feta, crumbled

4 flat mushrooms, stems removed

450 gram can beetroot wedges, drained

60 gram baby rocket leaves

1/3 cup walnut pieces

2 teaspoon red wine vinegar

Method

1.Preheat oven 210°C/190°C fan forced.

2.Heat 1 tablespoon oil in a large frying pan over moderate heat. Cook and turn sausages for 5 minutes or until cooked. Transfer to a heatproof plate. Cool; slice thinly.

3.Add onion to pan; cook and stir for 5 minutes or until soft. Remove from heat. Add sausage, parsley, breadcrumbs and feta to onion. Season with pepper.

4.Arrange mushrooms, stem-side up, on a baking tray. Spoon feta mixture onto mushrooms. Bake for 10-12 minutes or until mushrooms are tender.

5.Combine beetroot, rocket and walnuts in a large bowl. Drizzle with remaining oil and the vinegar; toss gently to coat. Place mushrooms on serving plates.

6.Serve with beetroot salad.

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Ingredients

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