Baked Mushrooms with Sausage, Bacon and Tomatoes


Baked Mushrooms with Sausage, Bacon and Tomatoes

Prep Time ~ 20 mins Cooking Time ~ 20 mins
Approx Cost ~ £7 Difficulty ~ Easy
Freeze ~ No Serves ~ 6

Tip ~ These mushrooms make an excellent supper dish or can be used as a starter.


6 very large field mushrooms

75g butter, at room temperature, plus extra for greasing

1 heaped tablespoon chopped fresh thyme leaves

4 pork and herb sausages, skinned

100g smoked bacon lardons

1 beef tomato, cut into small dice (skin can be left on)

6 tablespoons coarsely grated cheddar


  • Remove the mushroom stalks and chop finely.
  • Clean the caps and place gill side up in a lightly greased roasting tin.
  • Mix the butter, thyme and some seasoning and spread over each one. Scatter with the stalks.
  • Pull the sausagemeat into small pieces and pile into the mushrooms with the lardons and tomato.
  • Season lightly, cover and chill, this can be done 24 hours in advance.
  • Preheat the oven to 190C / gas 5. Bake for 15 minutes or until the bacon and sausage are lightly golden and the mushrooms have softened.
  • Remove; sprinkle each mushroom with cheese and bake for a further 5 minutes.