Russell Hobbs RHFP5000, Инструкции и гарантия

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8
INGREDIENTS
200g sausage meat
12 large mushrooms
1 large spring onion
1 large clove garlic
1 slice white bread
2 tbsp parsley, chopped
2 tbsp vegetable stock
4 tbsp melted butter
½ cup parmesan cheese, grated
METHOD
1. Preheat the oven to 175° C.
2. In a frypan, cook the sausage meat over a medium heat, stirring to break into bits.
3. Remove the stem from the mushrooms, being careful not to break mushroom caps. Set
mushroom caps aside.
4. Using the S blade in the large workbowl, process the spring onion and garlic on low. Add
white bread and mushrooms stems and process for a few seconds to break into small
pieces.
5. Add cooked sausage and process for several seconds. Stir in parsley and stock.
6. Melt the butter in a large bowl, and toss mushroom caps until coated. Arrange in single
layer in shallow baking dish. Fill with the sausage mixture. Top with the parmesan cheese.
7. Bake for 15 minutes until hot and bubbly.
8. Serve with a dollop of sour cream.
STUFFED MUSHROOMS
Large workbowl, S blade
Serves 6