Stuffed mushrooms with sausage and cornflakes

Votes: 1

Time: 1 hour.
Complexity: easily
Servings: 24

Nutritional value per serving:

Calories 44, total fat 4 G., saturated fats 2 G., proteins 1 G., carbohydrates 2 G., fiber 0 G., cholesterol 7 mg, sodium 60 mg, sugar 1 G.

Stuffed mushrooms are a popular appetizer for any occasion, and when literally served as breakfast, they make the perfect treat for Sunday brunch or a leisurely weekend brunch. The mushroom caps (white or brown) are filled with crumbled pork breakfast sausage, cornflakes, herbs, and gooey mozzarella and baked until golden brown.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Mushrooms

24 large champignons or cremini mushrooms, washed, stems finely chopped for the filling
2 tablespoons extra-virgin olive oil

Filling

55 g unsalted butter
0.5 cup finely chopped celery
0.5 cup finely chopped onion
1/2 cup crumbled fried pork breakfast sausage
0.5 tbsp. grated mozzarella
2 tbsp finely chopped fresh chives
2 tbsp finely chopped fresh flat-leaf parsley
1 cup crumbled cornflakes

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: Crimini mushrooms, cornflakes, dry breakfast, celery, minced sausage, mozzarella cheese

Cooking the dish according to the recipe:

Preheat oven to 220°C.
Mushrooms:

If the mushroom caps are very round, cut a very thin slice off the top so they stand upright, gill-side up. Toss the mushroom caps in a large bowl with olive oil and 1/4 teaspoon salt.

Filling:

Heat the butter over medium-high heat. Add the sliced mushroom stems, celery, and onion and cook, stirring occasionally, until the vegetables are tender, 6-8 minutes. Transfer to a large bowl, season with 3/4 teaspoon of salt and freshly ground black pepper to taste, and set aside to cool.
Add the sausage, mozzarella, green onions, and parsley to the cooled filling. Stir in the cornflakes to moisten well.
Fill each mushroom with an equal amount of filling and transfer the stuffed mushrooms to a rimmed baking sheet. Bake until the mushrooms are tender and the filling is golden brown and crispy on top, about 15 minutes. Let cool for 5 minutes, then transfer from the baking sheet to a serving platter.