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Le Chaudron recipe
Champignons farcis à la chair à saucisse
Sausage-stuffed mushrooms
⏱ 40 minServes 6Easy200 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
18large white mushrooms
250 g (9 oz)sausage meat
1chopped onion
2 clovesgarlic, chopped
50 g (2 oz)breadcrumbs
1bunch flat-leaf parsley, chopped
- 18 large white mushrooms
- 250 g (9 oz) sausage meat
- 1 chopped onion
- 2 cloves garlic, chopped
- 50 g (2 oz) breadcrumbs
- 1 bunch flat-leaf parsley, chopped
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Remove and finely chop the stems.
- Cook the onion, garlic and stems for 5 minutes.
- Add the sausage meat and cook for 8 minutes, breaking it up.
- Off the heat, stir in the breadcrumbs and parsley.
- Fill the caps and pack into a baking dish.
- Bake at 190°C (375°F) for 20 minutes.
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